Salad with arugula

Arugula salad is a popular dish on both holiday and everyday menus. It is distinguished by the original taste of this aromatic greenery, easy digestibility by the body and a rich set of useful substances. The choice of salad additions is large, from cherry tomatoes to soft cheeses, and vegetable oil with various vinegars and spices is used for dressing.

Salad with arugula, cherry tomatoes and shrimp

Salad with arugula and shrimp has an extraordinary and sophisticated taste, ease of preparation and beautiful appearance, which will be an alternative to a heavy salad with mayonnaise. We will complement the salad with cherry tomatoes, hard cheese and season it with a spicy sauce based on olive oil, honey and soy sauce.

1. 
   How to prepare a simple and tasty salad with arugula? After removing the dense petioles, rinse the arugula with cold water, dry with a napkin and place in a mound on a serving salad bowl.
2. 
   Wash the Cherry tomatoes, cut them into halves and place them on top of the arugula leaves.
3. 
   Clean the pre-frozen shrimp by removing the shell with the head and intestinal vein. Peel the garlic clove and chop finely. Heat a little olive oil in a frying pan and fry the peeled shrimp along with chopped garlic in it for five minutes.
4. 
   Arrange the cooked shrimp nicely on top of the tomatoes and arugula.
5. 
   Cut the hard cheese into thin slices with a sharp knife.
6. 
   Then evenly cover the salad with slices of cheese.
7. 
   For dressing, pour the required amount of olive oil and soy sauce into a cup. Add a teaspoon of honey and a chopped lemon wedge to them. Mix these ingredients well.
8. 
   Pour the prepared dressing over the salad and decorate with pine nuts. Serve the salad immediately. Bon appetit!

Simple salad with arugula, cheese and tomatoes

In all fashionable and expensive restaurants in different countries, the menu must include arugula salad with tomatoes. This classic tandem is complemented with hard cheese and seasoned with olive oil. The recipe for this healthy and tasty salad is the simplest; it can be prepared at home for breakfast, dinner, or served as a side dish for the main dish.

Cooking time: 10 minutes.

Cooking time: 10 minutes.

Servings: 1.

Ingredients:

• Arugula – 1/2 bunch.
• Hard cheese – 70 gr.
• Medium tomato – 1 pc.
• Fresh basil – ½ bunch.
• Olive oil – 2 tbsp.
• Salt – 1 chip.

Cooking process:

Step 1.Fresh and ripe tomatoes are cut into small cubes or thin slices.

Step 2. Cut a piece of any hard cheese into the same cubes.

Step 3. Wash the arugula leaves well and tear them into large pieces with your hands.

Step 4. Fresh basil leaves are washed and torn into pieces in the same way.

Step 5. These chopped ingredients are placed in a salad bowl, sprinkled with salt and mixed gently.

Step 6. Then the salad is transferred to a beautiful serving plate and sprinkled with olive oil.

Step 7. The prepared arugula salad with tomato and cheese is immediately served to the table. Bon appetit!

Salad with arugula, shrimp, avocado, tomatoes and pine nuts

Salads based on arugula and shrimp are a light and healthy dish, and complemented with avocado, tomatoes and pine nuts, they are perfect for the holiday table and will be a godsend for Lent. The significant advantages of this salad are its low calorie content and quick preparation. The salad is dressed with olive oil.

Cooking time: 20 minutes.

Cooking time: 10 minutes.

Servings: 2.

Ingredients:

• Arugula – 100 gr.
• Shrimp, frozen – 300 gr.
• Cherry tomatoes – 250 gr.
• Avocado – 1 pc.
• Lime – ½ pcs.
• Olive oil – 2 tbsp.
• Pine nuts – 1 handful.

Cooking process:

Step 1. First of all, prepare the ingredients for the salad according to the recipe and the number of servings you need.Step 2. Prawns, defrosted in advance, are peeled and fried in hot oil for 1 minute on both sides.

Step 3. All vegetables specified in the recipe (arugula, avocado and tomatoes) are washed well with cold water and dried with a napkin. Avocado is cut into small cubes. Cherry tomatoes are cut into halves.

Step 4.The washed arugula leaves are torn into large pieces by hand and immediately placed in a salad bowl.

Step 5. In a separate cup, mix olive oil with the juice of half a lime and a pinch of salt.

Step 6. Place chopped cherry tomatoes and avocado slices in a salad bowl on top of the arugula leaves. Then these ingredients are poured over the prepared dressing and mixed carefully.

Step 7. Fried shrimp are beautifully laid out on top of the salad. The salad is sprinkled with a handful of pine nuts (can be replaced with sesame seeds) and served immediately. Bon appetit!

Step-by-step recipe for salad with arugula and mozzarella

Bright green arugula, mozzarella balls and sweet cherry tomatoes are classics of Italian cuisine and combined in one salad, they create an incredible taste. In this recipe, we bake the tomatoes and add pickled purple onions to the salad. Everyone will love this original and healthy snack.

Cooking time: 30 minutes.

Cooking time: 10 minutes.

Servings: 6.

Ingredients:

• Arugula – 100 gr.
• Mozzarella cheese – 200 gr.
• Cherry tomatoes – 250 gr.
• Purple onion – 1 pc.
• Pumpkin seeds – 1 tbsp.
• Lemon – ½ pc.
• Olive oil – 2 tbsp.
• Thyme - a pinch.

Cooking process:

Step 1. First, prepare the ingredients for the salad, according to the recipe and the calculated number of servings.

Step 2. Rinse the Cherry tomatoes, dry with a napkin and cut into halves. Then place them in a baking dish, sprinkle with thyme, but do not add salt so that the tomatoes do not release juice.

Step 3. Bake them in the oven for 15 minutes at 200C. Sprinkle the baked tomatoes with a little salt.

Step 4. Chop the peeled onion into thin half rings.Place the onion in a bowl, sprinkle with salt and sugar, pour over the juice of half a lemon, stir and leave to marinate for 5 minutes.

Step 5. Remove the dense petioles from the washed and dried arugula leaves. Place the arugula in one common salad bowl or two serving bowls, sprinkle with salt and pour over the olive oil. Place pickled onions on top and pour over the marinade. Mix these ingredients.

Step 6. Place baked cherry tomatoes and sliced ​​mozzarella on top of the salad. Decorate the salad with pumpkin seeds and serve immediately. Bon appetit!

Salad with arugula and canned tuna

A variety of salads are prepared with tuna, which has an original taste similar to meat, and the added arugula will only emphasize the taste of the fish and give the salad a slight nutty taste with a slight bitterness. This dish is a dietary dish and is prepared simply and quickly. Add olives to the salad and season with olive oil.

Cooking time: 10 minutes.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Arugula – 1 bunch.
• Canned tuna – 1 can.
• Tomatoes – 300 g.
• Pitted olives – 1 can.
• Olive oil – 3 tbsp.
• Grain mustard – 1 tsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1: Open a can of tuna and drain all the juice. Transfer the fish to a plate and use a fork to mash it into small pieces.

Step 2. Rinse the arugula leaves with cold water, remove the dense petioles and remove excess moisture with a napkin. Then tear the leaves into large pieces with your hands.

Step 3. Chop the washed and dried tomatoes into small slices. If the tomatoes have a thick skin, it is better to remove it by scalding the tomatoes with boiling water.

Step 4.Olives, of different colors, can be removed from the marinade and cut into thin rings.

Step 5. For dressing: mix olive oil with grain mustard, salt, black pepper to your taste in a cup. Place the prepared ingredients into a deep salad bowl. Pour the dressing over them and mix gently. Serve the finished salad immediately. Bon appetit!

Very tasty salad with arugula, beets and feta cheese

The nutty taste of arugula, the sweetness of beets and the salty taste of feta are an unusual mix of tastes, but the salad made from them, and with the original dressing, turns out tender and light. It will be an alternative to the boring vinaigrette and will appeal to all PP adherents. Beetroot for salad is boiled in advance, but baked beets have a more expressive taste.

Cooking time: 10 minutes.

Cooking time: 10 minutes.

Servings: 1.

Ingredients:

• Arugula – 1 bunch.
• Boiled beets – 1 pc.
• Feta cheese – 50 gr.
• Walnuts – 4 pcs.

For refueling:

• Olive oil – 2 tbsp.
• Dijon mustard – 1/2 tsp.
• Garlic – 1 tooth.
• Salt – 1 pinch.
• Lemon juice – 1 tsp.
• Ground black pepper – 1 pinch.

Cooking process:

Step 1. Pre-boiled or oven-baked beets, peel and cut into small cubes.

Step 2. Cut a piece of Feta cheese into the same cubes.

Step 3. Wash the arugula leaves with cold water, dry with a napkin and place in a salad bowl. Place beet slices on top of the arugula. Then evenly arrange the Feta cubes.

Step 4. Pour two tablespoons of olive oil into the bowl. To it add Dijon mustard, minced garlic clove, lemon juice and a pinch of black pepper and salt. Mix these ingredients well.

Step 5. Pour the prepared dressing over the salad.Then sprinkle the dish with chopped walnuts and serve. Bon appetit!

Warm salad with arugula and beef

Warm salads, like oriental cuisine, made from meat and vegetables, are served as a separate dish and replace a full lunch or dinner. We prepare a warm salad from the classic combination of beef with arugula and cherry tomatoes. This salad will appeal to lovers of light, vitamin-rich and at the same time savory food.

Cooking time: 30 minutes.

Cooking time: 10 minutes.

Servings: 1.

Ingredients:

• Arugula – 1 bunch.
• Minced beef – 150 gr.
• Boiled egg – 1 pc.
• Cherry tomatoes – 6 pcs.
• Olive oil – 1 tbsp.
• Salt – 2 pinch.
• Ground black pepper – 1 chip.

Cooking process:

Step 1. Place the minced beef in a separate bowl, sprinkle with salt and mix well.

Step 2. With wet hands, form several meatballs no larger than a walnut. Then boil the meatballs in salted water until fully cooked, which takes a little time.Step 3. Rinse the arugula leaves with cold water and shake off excess liquid. Place arugula on a serving salad bowl.

Step 4. Wash the tomatoes and cut them in half or quarters. Place the tomato pieces on top of the arugula leaves.

Step 5. Peel the hard-boiled chicken egg and cut into slices. Arrange them evenly on top of the salad.

Step 6. Transfer the beef meatballs, cooked by this time, from the broth to a salad bowl on top of the remaining ingredients.Step 7. Sprinkle the salad with salt, pepper and olive oil. There is no need to stir the salad.

Step 8. Serve the prepared warm salad immediately to the table. Bon appetit!

How to prepare a salad with arugula and chicken liver?

Salad with arugula and chicken liver is simply delicious. It is prepared quickly and the ingredients are affordable, inexpensive and healthy. The bitter greens of arugula go well with this offal. Fry the chicken liver with spices and top the salad with orange. The salad can be served either warm or cooled.

Cooking time: 25 minutes.

Cooking time: 10 minutes.

Servings: 1.

Ingredients:

• Arugula – 1 handful.
• Chicken liver – 150 gr.
• Orange – 1 pc.
• Honey – 1 tsp.
• Onion – ½ pc.
• Garlic – 2 teeth.
• Red wine – 50 ml.
• Soy sauce – 1 tbsp.
• Salt - to taste.
• Black pepper - to taste.

Cooking process:

Step 1. Immediately prepare all the ingredients for the salad, calculating the number of servings.

Step 2. Peel the onion and garlic cloves and chop them finely. Fry them over medium heat in hot oil until a special smell of fried garlic appears.Step 3. Then put the washed chicken liver in a frying pan, add a teaspoon of honey, mix everything and fry the liver until its color changes to light.

Step 4. Then pour the juice of a quarter of an orange and 50 ml of red wine into the fried liver. Cover the frying pan with a lid and simmer the liver over low heat for 15 minutes.

Step 5. Transfer the cooked liver, along with onions and garlic, from the frying pan into a salad bowl and sprinkle it with salt and black pepper to your taste.

Step 6. Cut the remaining orange into small pieces and place them on top of the liver.Step 7. Rinse the arugula leaves with cold water, dry with a napkin and place in a salad bowl with the liver and orange. Pour soy sauce over the salad and mix gently with a spoon.

Step 8. Decorate the dish to your liking and immediately serve it warm. Bon appetit!

Delicious salad with arugula, pear and cheese

An elegant and tasty salad with arugula, pear and cheese, yet easy to prepare, combines several flavors. Caramelized pear sets off the bitterness of arugula, and blue cheese with a spicy dressing and roasted walnuts perfectly complement the taste of the salad. The pear for the salad is taken ripe and fresh, and the cheese is taken with blue mold, because this combination of flavors is recognized as the best.

Cooking time: 30 minutes.

Cooking time: 10 minutes.

Servings: 2.

Ingredients:

• Arugula – 1 pack.
• Walnuts – 50 gr.
• Blue cheese – 80 gr.

To caramelize the pears:

• Pear – 2 pcs.
• Brown sugar – 2 tbsp.
• Rosemary – 2 sprigs.
• Butter – 40 gr.

For refueling:

• Olive oil – 4 tbsp.
• Wine vinegar – 1 tbsp.
• Honey – 1 tsp.
• Lemon juice – 1 tsp.

Cooking process:

Step 1. Place a frying pan on low heat and melt the butter in it. Add two tablespoons of brown sugar to the butter and stir continuously until it is completely dissolved.

Step 2. Place two sprigs of rosemary into this mixture for flavoring.Step 3. Cut the washed pears into small thin slices, place them in hot oil and fry them on all sides until they are covered with a caramel crust. Then transfer the pears from the frying pan onto paper napkins.

Step 4. In a separate bowl, mix four tablespoons of olive oil with honey, lemon juice and wine vinegar. This will be the salad dressing. Cut blue cheese into small cubes. Lightly fry the peeled walnuts in a dry frying pan.

Step 5: Assemble the salad on a serving plate. Place washed and dried arugula leaves on it. Top them evenly with caramelized pears, blue cheese slices and toasted nut halves.Then pour the prepared dressing over the salad and serve immediately. Bon appetit!

Salad with arugula, red fish and avocado for the holiday table

The composition of this salad is exquisite, which will allow you to decorate an important feast with dignity. The salad is distinguished by a fresh taste and a balanced combination of red fish with the nutty flavor of arugula, and the “pale” taste of avocado in this salad is transformed and complements the fish and arugula well. Add tomato and fresh cucumber to the salad.

Cooking time: 10 minutes.

Cooking time: 10 minutes.

Servings: 2.

Ingredients:

• Arugula – 1 bunch.
• Avocado – 1 pc.
• Red fish – 250 gr.
• Tomatoes – 1 pc.
• Long cucumber – 1 pc.
• Olive oil – 2 tbsp.
• Soy sauce – 1 tsp.
• Balsamic or wine vinegar - 1 tsp.

Cooking process:

Step 1. Remove the dense petioles from the arugula. Rinse the leaves with cold water, remove excess moisture with a napkin and immediately place them on a salad plate. Peel the cucumber and chop it into cubes or thin slices. Place it on top of the arugula. Peel the avocado, remove the pit and cut into cubes. Place on top of the cucumbers.Step 2. Divide the red fish (salmon in this recipe is lightly smoked) into small pieces with your hands and place evenly on top of the vegetables.

Step 3. Pour the amount of olive oil, soy sauce and vinegar indicated in the recipe into a small jar with a lid. Then, closing the lid, beat these ingredients well.

Step 4. Cut the tomato into small cubes and add to the salad.

Step 5. Pour the prepared dressing evenly over the salad and serve without mixing the ingredients. Bon appetit!