Arugula Salad With Balsamic Dressing Recipes

Steps:

• In a large bowl, combine the arugula, tomatoes and cheese. Drizzle with vinaigrette; toss to coat. Serve immediately.

Steps:

• Put mustard in a small mixing bowl and add vinegar. Beat to a thin paste. Add garlic, salt, pepper and water. Blend well.
• Beat the mixture vigorously while adding the oil.
• Rinse arugula thoroughly and pat leaves dry. There should be about 8 cups. Put in a mixing bowl.
• Add onion and eggs and pour the dressing over all. Toss to blend well and add croutons

Steps:

• In a small stainless steel or glass bowl, whisk together the vinegar, mustard, sugar, salt, pepper, and garlic until the sugar and salt are dissolved. While continuing to whisk, add the olive oil in a thin, steady stream until emulsified. Taste and adjust the seasoning, if necessary.
• Place the arugula in a large salad bowl and toss with some of the vinaigrette. Divide the salad among serving plates and garnish with shaved Parmesan. Serve immediately.

Steps:

• Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
• Toss arugula with vinaigrette, to taste.

Steps:

• Begin by making the vinaigrette. Combine the vinaigrette ingredients in a mixing bowl and whisk together until the sugar and salt are dissolved. Add the olive oil in a thin stream while whisking until vinaigrette is emulsified.
• Now prepare the salad. In a large bowl, toss the arugula, sliced red onion, toasted almonds and cranberries. Dress with balsamic vinaigrette just before serving and toss gently to coat everything. Divide amongst plates and serve immediately.

Steps:

• In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously.
• In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.

Steps:

• In a blender, combine lemon juice, garlic and kosher salt. Let sit for 2 minutes, then add anchovies and parsley, and blend to combine.
• With blender running, drizzle in oil until emulsified. Taste and add more lemon or kosher salt if necessary.
• In a large bowl, toss together arugula and just enough of the dressing to coat the leaves (you may not need all of it). Sprinkle with flaky sea salt and pepper and serve immediately.

Steps:

• For the dressing: Combine 3/4 cup strawberries, vinegar, oil, honey and salt in blender container.
• Cover and blend until smooth; refrigerate until ready to serve.
• Place the nuts on a piece of waxed paper and roll the goat cheese in the nuts until well coated, slice crosswise into thin slices.
• Place the remaining 1/4 cup strawberries and arugula in a serving dish, top with other berries and jicama.
• Drizzle berry dressing over all and mix to combine; evenly divide mixture onto 4 salad plates and top with slices of cheese.
• Serve additional dressing on the side.

Steps:

• Make vinaigrette:
• Mince garlic and mash to a paste with salt. In a bowl whisk together garlic paste, shallot, and vinegar and add oil in a stream, whisking until emulsified. Vinaigrette may be made 2 days ahead and chilled, covered. Bring vinaigrette to room temperature and whisk well before using.
• Trim arugula and tear leaves in half. In a bowl toss together arugula, tomatoes, and carrot.
• Just before serving, drizzle vinaigrette over salad and toss with salt and pepper to taste.