On the Italian menu you can see a dish called Insalata di rucola - salad with arugula. This is the name of a salad in Italy, where the leaves of this spicy plant are used as one of the ingredients.
Arugula is a plant with a long history; the ancient Romans began to use it, and now in Mediterranean cuisine it is used as an additive in salads, pizza, risotto, and pasta. Instead of basil, it can be included in pesto sauce. With its pronounced aroma and sharp mustard-nut flavor, many dishes begin to sound new. Why did she so captivate the hearts and stomachs of gourmets?
In our country, no one knew about it for a long time. Today it is becoming a real symbol of usefulness; legends are literally written about it. The cultivated Russian reedweed, a close relative of the dandelion, is no longer considered a weed. Fashionable restaurants are required to serve arugula dishes - and all because no other salad has such a positive effect on metabolism as this plant with a pleasant slight bitterness and nutty note.
It becomes a real friend for girls losing weight, as it has low calorie content and contains almost only water. This storehouse of vitamin C and iodine is able to remove cholesterol and increase hemoglobin levels. And having experienced the tonic effect on the entire body as a whole, we can conclude: this plant is a real natural energy drink.
Arugula salad - food preparation
Arugula probably wouldn’t have found its way onto the menus of many countries if it weren’t so juicy and tasty. But you should eat dishes with its presence immediately after cooking, as it quickly releases juice. Like all salads, it is recommended to tear it by hand, but in many recipes its young shoots act as the base for the whole thing. Arugula goes well with many foods - vegetables, seafood, various cheeses and meats, which is why there are a lot of salads with its participation. As a rule, recipes call for miniature, handsome cherry tomatoes - but of course, they can be replaced with ordinary tomatoes from the dacha. The main thing is to decide on the filling - and here Mediterranean cuisine has many options.
Arugula salad - the best recipes
Recipe 1: Arugula salad with shrimp
A simple summer salad with shrimp and arugula can be a great alternative to a full dinner. What else is needed for complete happiness? Of course, a glass of white wine and fruit for dessert.
Ingredients: arugula (250 grams), shrimp (10 pcs.), cherry tomatoes (1 cup), olive oil, basil, chili pepper, parmesan (50 g), balsamic vinegar (1 tbsp.), ground black pepper.
Cooking method
Wash the baby tomatoes and cut them into halves. Wash and dry the arugula, peel the shrimp. Dressing: chop the pepper and mix with olive oil and spices, add finely chopped basil, put the shrimp in the resulting marinade for half an hour. We form the salad. Place the arugula in the center of the dish, distribute the tomatoes over the dish, pour over the filling, and place thinly shaved pieces of Parmesan cheese and shrimp strung on skewers on top. This is such an original dish, worthy of the most sophisticated restaurant.
Recipe 2: Arugula Salad with Tuna
The gold of the sea - tuna - tastes just as good as meat and does not lose its beneficial properties when canned. Combining it with arugula, we get a real energetic blow to the blues and poor health. And besides, it’s also very tasty!
Ingredients: canned tuna (2 cans), arugula (50 g), cucumber, tomatoes (2 pcs), pitted olives (1 can), a quarter of a lemon, olive oil,
Cooking method
Chop the tuna with a fork, cut the tomatoes and cucumbers into slices. Cut the olives in half, add arugula and lemon juice. Add oil and mix. Decorate with sesame seeds.
Recipe 3: Arugula and Avocado Salad
This is just a super salad for a romantic dinner - it contains solid aphrodisiacs. The mustard flavor makes this salad not just tasty, but exquisitely delicious.
Ingredients: arugula, avocado, cherry tomatoes (250 g), lemon, olive oil, mustard, salt, pepper.
Cooking method
Mix olive oil with mustard and freshly squeezed lemon juice, add salt, black pepper and mix again. We cut the tomatoes and fill them with filling. Add chopped arugula.
Recipe 4: Arugula salad with quail eggs
Anyone who has tried quail eggs knows that they taste similar to chicken eggs, but they contain much more useful substances. Another plus is that they just beg to be added to the salad, small and neat, a real decoration for the salad. And if in any other salad cherry tomatoes are desirable, but not necessary, then with quail eggs we simply must use only cherry tomatoes. This composition of little ones looks very elegant framed by arugula. A real mini salad with the aroma of Provencal rights - well, who can resist this temptation?
Ingredients: arugula, cherry tomatoes, quail eggs. Dressing: olive oil, a little balsamic vinegar, garlic, Provençal herbs.
Cooking method
Everything is very, very simple - tomatoes, quail eggs, arugula, a beautiful dish, dressing - our salad is ready. A little about the filling: the aroma of Provençal herbs should be barely noticeable, so add a small pinch. Combined with garlic and balsamic vinegar, our sauce melts into one whole and produces an amazing flavor.
Recipe 4: Salad with oranges and arugula
This very interesting salad has a combination of sweet fruit and bitter taste. It contains real life - sweet and bitter, in general, extremely diverse.
Ingredients: arugula (200 gr.), oranges (5 pcs.), olives. Dressing: shallots, fresh mint, Dijon mustard (2 teaspoons), olive oil, sugar (1 teaspoon) salt.
Cooking method
Tear the arugula into pieces. Peel the oranges and remove the white skin. We cut the pulp into pieces and collect the juice separately, it will be useful for us in the filling. Finely chop the shallots, mix with chopped mint, lemon juice and mustard. Gradually pour in the oil, add sugar, salt and pepper. Mix half the sauce with oranges, pour the remaining filling on top. Place the olives and immediately onto the table.
Salad with arugula has already become commonplace on Russian tables and rarely surprises anyone anymore. But what is this plant? Arugula is a green that has unique taste and benefits for the body. It contains a lot of vitamins and nutrients, such as vitamins A, B and C. Among the minerals, arugula contains potassium, magnesium, iodine, iron, magnesium and much more. Arugula also has bactericidal and healing properties.
This green has a beneficial effect on internal organs. Flavonoids in arugula strengthen the walls of blood vessels and stimulate metabolism. By constantly eating arugula, the body will begin to rejuvenate, and the nervous system will begin to recover. Also, with its help, food begins to be better absorbed. In addition, it is a good prevention of stomach ulcers and gastrointestinal diseases.
Arugula always looks harmonious in dishes with herbs and adds its own touch of tartness. What is the best way to cook from it? Firstly, these are definitely salads, since arugula is consumed raw there. The plant should not be subjected to heat treatment, as this will result in the loss of important microelements. You just need to rinse and cut, and then experiment with other products. Check out our recipes and don’t be afraid to combine them, because you will succeed!
How to prepare salad with arugula - 15 varieties
A simple and nutritious salad that is perfect for breakfast or a healthy snack for lunch.
Ingredients:
- Beetroot - 2 pcs.
- Arugula - 280 g
- Goat cheese - 100 g
- Walnuts - 65 g
- Olive oil - 1/4 tbsp.
- Lemon - 1/2 pcs.
- Dry mustard - 1/4 tsp.
- Sugar - 3/4 tsp.
- Salt and pepper to taste
Preparation:
- Boil the beets until soft, about 1 hour. Cool, peel and chop.
- In a medium bowl, whisk together olive oil, lemon juice, mustard, salt, sugar and salt and pepper. Stir until the sugar is completely dissolved. Wash the arugula, cut the goat cheese into cubes, finely chop the walnuts.
- Place arugula leaves on a plate, top with beet slices and goat cheese. Sprinkle with nuts and drizzle with dressing.
This light and quick salad will refresh your meal and add color to it.
Ingredients:
- Arugula - to taste
- Cherry tomatoes - 4 pcs.
- Parmesan - 20 g
- Honey - 1 tsp.
- Balsamic vinegar - 1 tsp.
- Olive oil - 4-5 tsp.
- Salt and pepper to taste
Preparation:
- Wash the arugula and place on a plate. Cut the cherry into halves and add to the arugula. Cut Parmesan into thin slices and mix with the mixture.
- For dressing: add 1 tsp to honey. vinegar until the honey liquefies, add 3 tsp. olive oil and stir again, add salt and pepper.
- Add the dressing to the rest of the ingredients and mix, salt to taste.
Honey can be replaced with lemon juice, so the dressing will acquire a sour taste and give the salad a different aftertaste.
Soft tuna fillet with juicy cherry tomatoes framed by arugula and salad will look impressive, and the aftertaste will never be forgotten.
Ingredients:
- Canned tuna - 1 can
- Quail egg - 6 pcs.
- Arugula - 200 g
- Cherry tomatoes - 6 pcs.
- Iceberg lettuce - to taste
- Sweet pepper - 1/2 pcs.
- New potatoes - 2 pcs.
- Green beans - to taste
- Onions - 1/2 pcs.
- Olives - to taste
- Olive oil - 1 tbsp. l.
- Salt and pepper - to taste
- Vinegar - 1 tsp.
Preparation:
- Boil eggs, potatoes and beans until tender. Peel the eggs and cut them into halves.
- Mix all ingredients except eggs.
- Mix oil, vinegar, pepper and salt. Drizzle dressing over salad.
- Top with egg halves.
The combination of tender chicken fillet and spicy arugula will be remembered by everyone for its mild taste.
Ingredients:
- Breaded chicken breast fillet - 4 pcs.
- Arugula - 150 g
- Cherry tomatoes - 15 pcs.
- Red onion - 1 pc.
- Hard cheese - 2 slices
- Pine nuts - 2 tsp.
- Olive oil - 2 tbsp. l.
- Lemon juice - 1 tbsp. l.
- Soy sauce - 1 tbsp. l.
- Balsamic vinegar - 1 tbsp. l.
- Salt and pepper to taste
Preparation:
- Wash and dry the arugula. Fry the chicken fillet until cooked, cool and cut into cubes. Cut the onion into half rings, cherry tomatoes in half.
- Mix olive oil, soy sauce, lemon juice and balsamic vinegar.
- Mix all ingredients, pour over dressing and mix thoroughly.
- Sprinkle with pine nuts and cheese. Add salt to taste.
Pine nuts can be replaced with walnuts, pecans or pistachios.
Such a hearty and simple salad can become a complete and tasty dinner.
Ingredients:
- Mushrooms - 150 g
- Asparagus - 6 pcs.
- Arugula - 150 g
- Onion - ½ pc.
- Olive oil - 2 tbsp. l.
- Balsamic vinegar - 2 tbsp.
- Salt and pepper
Preparation:
- Cut the onion into half rings and fry in oil.
- Cut the mushrooms into slices, cut the asparagus crosswise. Add everything to the onion, salt and fry.
- Place arugula on a plate, mushrooms and asparagus on top.
- Pour vinegar into the frying pan where the mushrooms were fried, boil and pour it over the salad. Stir, salt and pepper.
A delicious salad with arugula, juicy tomatoes and tender champignons will decorate any meal.
Ingredients:
- Arugula to taste
- Tomato - 1 pc.
- Champignons - 3 pcs.
- Quail eggs - 6-8 pcs.
- Flaxseed oil - 1 tbsp. l.
- Flax seeds - to taste
- Salt and pepper to taste
Preparation:
- Wash the arugula leaves and tear into small pieces. Cut the tomato into small cubes, quail eggs into halves and add to the arugula. Peel and finely chop the champignons and add to the salad.
- Drizzle with flaxseed oil and sprinkle with flax seeds. Add salt and pepper and mix thoroughly.
A fragrant salad with arugula and pieces of salmon, tangerine and avocado will refresh any feast.
Ingredients:
- Salmon - 200 g
- Arugula - 200 g
- Mandarin - 2 pcs.
- Onion - ½ pc.
- Avocado - 1 pc.
- Olive oil - 2 tbsp. l.
- Salt and pepper to taste
Preparation:
- Fry the salmon fillet on both sides and cut into small pieces.
- Peel the tangerines and cut the slices crosswise into cubes. Chop the onion into thin feathers.
- Cut the avocado into cubes and mix with arugula, onions and tangerines.
- Place greens on a plate and salmon fillet on top.
- Mix oil, vinegar, salt and pepper. Season the salad and mix.
A bright mix of arugula and citruses will fill you with a charge of vitamins and vigor for the whole day!
Ingredients:
- Arugula - 100 g
- Lemon - ½ pc.
- Orange - 1 pc.
- Chicken fillet - 1 piece
- Honey - 1 tsp.
- Vegetable oil - 2 tbsp. l.
- Feta cheese - 100 g
- Salt and pepper to taste
Preparation:
- Cut the chicken fillet into small pieces. Fry in vegetable oil until cooked.
- Cut the feta into cubes, peel the orange and also cut into cubes.
- Mix honey with lemon juice and oil.
The orange can be replaced with a pear or tangerine, so the salad will sparkle with new colors.
Tender shrimp combined with spicy arugula will whet anyone’s appetite with their juicy duet.
Ingredients:
- Green salad - 150 g
- Shrimp - 500 g
- Arugula - 100 g
- Olive oil - 4 tbsp. l.
- Lemon juice -1 tbsp. l.
- Soy sauce - 2 tbsp.
- Cherry tomatoes - 150 g
- Dry white wine - 2 tbsp. l.
- Salt and pepper to taste
Preparation:
- Boil the shrimp in salted water for 3 minutes, drain in a colander and rinse with cold water. Peel and fry in oil. After cooling, pour in lemon juice and let it brew.
- Tear the arugula and place in a bowl. Cut the cherry into halves and place there too. Drain the liquid from the shrimp and combine with arugula and cherry tomatoes.
- Mix lemon juice, soy sauce, oil and wine, add salt and pepper. Pour the dressing over the salad and stir.
This unusual salad with arugula and eel will be remembered for its exotic taste and appearance.
Ingredients:
- Arugula - to taste
- Eel - 100 g
- Balsamic vinegar - 1 tbsp. l.
- Unagi sauce - 1 tbsp. l.
- Sesame - 1 tsp.
- Salt and pepper to taste
Preparation:
- Wash the arugula and cut in half. Add balsamic vinegar, unagi sauce, salt and pepper to it. To stir thoroughly.
- Cut the eel fillet into strips and place on top of the salad. Sprinkle with sesame seeds.
A very quick and simple salad will help the hostess out of unexpected guests, because it consists of only three ingredients!
Ingredients:
- Arugula - 1 bunch
- Cherry tomatoes - 200 g
- Radishes - 6 pcs.
- Olive oil - 1 tbsp. l.
- Lemon juice - 2 tsp.
- Salt and pepper to taste
Preparation:
- Wash the arugula and tear it into pieces with your hands. Cut the radishes into thin slices, cut the cherry tomatoes in half.
- Mix olive oil with lemon juice, salt, pepper and pour over the salad. To stir thoroughly.
There is nothing more pleasant than enjoying a fresh salad of tender arugula, juicy watercress, cucumbers and radishes.
Preparation:
- Watercress salad - 1 bunch
- Arugula - 1 bunch
- White cabbage - 1/3 head
- Cucumber - 2 pcs.
- Radishes - 5 pcs.
- Dill to taste
- Olive oil - 1 tbsp. l.
- Salt and pepper to taste
Preparation:
- Finely chop the cabbage, cut the cucumbers and radishes into half rings, finely chop the dill.
- Chop the arugula and watercress coarsely and combine with the rest of the vegetables. Add oil, salt, pepper and mix thoroughly.
Dessert strawberries mixed with arugula will become a culinary dream for every gourmet.
Ingredients:
- Arugula - 280 g
- Strawberries - 300 g
- Walnuts - 65 g
- Parmesan - 60 g
- Balsamic vinegar - 2 tbsp. l.
- Olive oil - 1 tbsp.
- Salt and pepper to taste
Preparation:
- Roast the nuts over medium heat for 3-5 minutes. Cool and grind.
- Place arugula, sliced strawberries on a plate and grate Parmesan cheese on top. Add salt, pepper and mix.
- Drizzle with oil and vinegar and sprinkle with nuts.
A divinely delicious and unsurpassed salad with sweet pear, tart arugula and delicate sheep cheese will decorate any holiday table.
Ingredients:
- Arugula - 150 g
- Conference pears - 2 pcs.
- Chinese pears - 2 pcs.
- Lemons - 1 pc.
- Dry white wine - 150 ml
- Cane sugar - 1 tsp.
- Pine nuts - 25 g
- Grapeseed oil to taste
- Ground black pepper to taste
- Sea salt to taste
- Sheep cheese - 50 g
Preparation:
- Arugula leaves and dry. Peel, core and cut the pears into quarters. Sprinkle with lemon juice.
- Heat a frying pan and pour in the wine. Add cane sugar and stir until it dissolves. Let the wine evaporate by half.
- Place the “Conference” in the pan. Stirring gently, cook over high heat until the wine has almost completely evaporated and the pears have darkened and become soft.
- Cut the cheese into thin slices.
- Place arugula on dry plates. On top are Conference pears, fresh Chinese pears, and cheese.
- Drizzle with oil and sprinkle with lemon juice. Sprinkle with pine nuts, taste and add pepper and salt if necessary.
Such a hearty and unusual salad will immediately attract attention with its interesting presentation and will be remembered for its excellent taste.
Ingredients:
- Cod liver - 1 jar
- Tiger shrimps - 10 pcs.
- Arugula - 100 g
- Egg - 2 pcs.
- Pickled cucumbers - 2 pcs.
- Mayonnaise -2 tbsp. l.
- Salt and pepper to taste
Preparation:
- Boil the shrimp, cool and remove the shell.
- Hard boil the eggs and cut into cubes.
- Cut the liver into slices and blot off excess oil.
- Mix eggs, liver, shrimp and arugula.
- Mix mayonnaise with chopped cucumbers and season the salad. Add salt and pepper to taste.
Rucola is a very healthy plant, rich in vitamins and microelements. It is also sometimes called natural energy drink. In addition, arugula helps remove harmful cholesterol from the body and increases hemoglobin levels. This plant is a natural source of vitamin C and iodine. Leaves, flowers and seeds are eaten. Oil is made from the seeds, leaves and flowers are added to salads and main dishes.
Arugula is placed in pizza, risotto, omelettes, pasta, and decorates dishes. Fresh arugula is good served with meat. It goes well with cheeses. Small snacks or canapés with arugula are delicious. This spicy herb is great as a side dish in salads that go well with grilled meat or barbecue.
When preparing marinades for pickling mushrooms or vegetables, you can also add arugula. Its leaves are good just to put on a sandwich or add to soup. And in pesto sauce, this greenery successfully replaces basil.
But still, salads with arugula look especially beautiful and appetizing. Its leaves can be placed on a dish, add some fresh vegetables or fruits, sprinkle with lemon juice, pour over oil, season with pepper, salt - and serve immediately. Nuts are good and appropriate in such salads. For example, cedar, which are pre-fried a little to reveal their indescribable taste.
The main thing when preparing dishes with arugula is not to subject it to prolonged heat treatment. So it will lose not only its beneficial properties, but also its taste. Only fresh greens are healthy and tasty.
Healthy and tasty salad. This dish looks very attractive and appetizing on the table. To make the dish more nutritious, sprinkle the finished salad with grated Parmesan.
Ingredients:
- Rucola - 100 g;
- Peeled shrimp - 300 g;
- Avocado - 1 pc. (small fruit);
- Tomatoes - 200 g;
- Pine nuts - 50 g;
- Vegetable oil - 3 tablespoons;
- Honey - 2 tablespoons;
- Soy sauce - 1 tablespoon;
- Lime - 1 pc.;
- Balsamic vinegar - 1 tablespoon;
- Salt pepper.
Cooking method:
- We wash the arugula, dry it, and tear it into pieces.
- Peel the avocado and cut into cubes.
- Roast pine nuts without oil.
- Wash the tomatoes, dry them, cut them into small slices.
- Heat a frying pan, add a little vegetable oil, fry the shrimp (about 3 minutes). Salt and pepper.
- Zest half a lime and squeeze out the juice.
- Let's prepare a fragrant sauce. In a separate container, combine lime juice, olive oil, honey, balsamic vinegar, and soy sauce. Beat a little with a whisk.
- Place the arugula leaves in the center of the dish, place shrimp, tomatoes, and avocado on top. Pour the sauce over everything, sprinkle with toasted pine nuts and serve.
Interesting from the network
A very light and tasty salad in which cheese is perfectly combined with juicy vegetables. The spicy, slightly bitter and tart taste of arugula adds a pleasant piquancy to the salad.
Ingredients:
- Rucola - 100 g;
- Cherry tomatoes - 300 g;
- Dijon mustard - 1 tbsp;
- Mozzarella - 150 g (mini balls);
- Lemon juice - 3 tablespoons;
- Olive oil - 3/4 cup;
- Garlic - 2 cloves;
- Basil - a handful;
- Italian herbs - 1 teaspoon;
- Pine nuts - a handful.
Cooking method:
- Wash the tomatoes and arugula and dry.
- Tear the arugula leaves into small pieces.
- Fry pine nuts without oil in a frying pan and cool.
- Cut the tomatoes in half into several slices. Mozzarella balls can be put whole into the salad if your cheese is small, or you can also cut them in half.
- Let's prepare a fragrant sauce. To do this, grind the garlic and basil leaves in a blender. Add olive oil, lemon juice, Dijon mustard, Italian herbs, a little salt and pepper to the mixture. Mix thoroughly.
- Place arugula leaves in a salad bowl, place tomatoes and cheese on top.
- Drizzle the salad with aromatic dressing.
- Sprinkle pine nuts on top and serve.
The chicken in this dish goes perfectly with arugula. Cherry tomatoes add a pleasant sourness to the salad, and Dijon mustard adds piquant notes. An excellent option for a diet or fasting menu. If desired, the chicken thigh can be replaced with breast.
Ingredients:
- Rucola - 100 g;
- Dijon mustard - 2 teaspoons;
- Chicken thigh - 250 g;
- Olive oil - 4 tablespoons;
- Cherry tomatoes - 8 pcs.;
- Bell pepper - 1 pc.;
- Lemon juice - 1 tablespoon;
- Pepper mixture, salt.
Cooking method:
- Boil the chicken until cooked, remove from the broth, and cool.
- Separate the meat from the bones and cut into strips.
- We wash the arugula leaves, dry them, and tear them into small branches.
- Wash cherry tomatoes and cut into slices.
- Peel the pepper, remove the seeds, cut into thin strips.
- Let's prepare the salad dressing. Combine Dijon mustard, oil, and lemon juice. Add a little salt and pepper. Mix.
- Arrange the arugula on a platter in a beautiful disorder. Place chopped chicken, tomatoes and peppers on top.
- Drizzle the salad with dressing and serve.
An excellent low-calorie salad that harmoniously combines arugula, salmon and cherry tomatoes. A piquant salad dressing based on balsamic vinegar gives the salad a unique sweet and sour taste.
Ingredients:
- Rucola - 150 g;
- Salmon - 150 g;
- Cherry tomatoes - 9 pcs.;
- Dried cranberries - 50 g;
- Pine nuts - 50 g;
- Balsamic vinegar - 2 tablespoons;
- Olive oil - 2 tablespoons;
- A little salt and pepper.
Cooking method:
- Wash dry cranberries and dry.
- Wash the arugula, dry it, and tear it into separate pieces.
- Cut the washed cherry tomatoes in half.
- Cut the salmon into small lengthwise pieces.
- Let's prepare the dressing. To do this, mix balsamic vinegar with oil, add pepper and salt to taste. Whisk until smooth.
- Place arugula leaves on a dish, place tomatoes on top, pieces of salmon folded in half and cranberries.
- Pour the dressing over the salad and sprinkle with nuts.
Now you know how to prepare salads with arugula according to a recipe with a photo. Bon appetit!
Pay attention to useful recommendations from experienced chefs. They will help you prepare salads with arugula:
- It is not recommended to cut arugula leaves; they should be torn by hand. This is due to the fact that the juice of this plant causes oxidation of cutlery. But sometimes the whole young shoots of this plant are put into the salad.
- You can make an excellent pesto sauce from arugula. For this we need 100 g of arugula, half a glass of walnuts, 150 g of feta, 4 tablespoons of olive oil and 1 clove of garlic. Grind the ingredients in a blender and serve. For example, for spaghetti.
- Rucola goes well with a wide variety of foods: tomatoes, cheese, olive oil, seafood, garlic, nuts, pastas, various types of cheeses, mushrooms, fruits and meat.
- Miniature cherry tomatoes, if they are unavailable, can be replaced with regular tomatoes, pre-cut into several pieces.
- It should be remembered that salads with arugula are not stored for long, otherwise they will lose their unique taste and aroma.
- Arugula is added not only to salads. It will be an excellent addition to meat or fish dishes. And in Italy, this plant is used as a filling for a variety of pies.
- The salmon in the salad can be replaced with trout or any other red fish. You can put canned tuna in the dish.
- It is best to season arugula-based salads with olive oil and lemon juice.
Salad with arugula- this is a simple and tasty salad, we really need it on the eve of spring, when we are so short of vitamins. It will saturate us with vitamins and vital chemical elements.
Arugula is a spicy herb, a distant relative of the well-known dandelion, it is also not whimsical, and if you like this salad, then you can add arugula to the list of herbs grown in your dacha or windowsill.
Arugula salad recipe:
- 1 tomato;
- 1 pepper;
- 1 small cucumber;
- 1 blue onion;
- 2 packs of arugula salad;
- 3 tbsp. spoons of olive oil;
- 100 gr. sirtaki cheese; a bunch of greenery,
- parsley + dill;
- Salt pepper,
- balsamic vinegar to taste.
Progress:
- Peel the onions, wash the vegetables, trim the arugula, wash and dry.
- Cut vegetables and cheese into cubes. Place arugula on a flat plate.
- Place vegetables on top, add salt and pepper, mix lightly, sprinkle with cheese.
- Sprinkle with balsamic vinegar and pour in olive oil.
- Arugula salad is ready to eat.
RUCLA SALAD: FIVE RECIPES
Arugula is a spicy green that was eaten in ancient Rome. Arugula was very popular in the Mediterranean. In the famous pesto sauce, arugula can replace basil. Queen Elizabeth of England was especially fond of this spice, so it was always added to salads at the royal table. We present to your attention a selection of 5 recipes for salads with arugula.
Salad with arugula
This arugula salad recipe is very simple and delicious. It is worth noting that arugula has a unique taste that not everyone will like.
To prepare this elegant colorful salad you will need
Ingredients
- arugula - packaging of arugula
- cherry tomatoes - 10 pcs
- curd cheese (can be taken with additives, for example, garlic and herbs)
- celery - 1-2 pcs
- lemon - juice from one slice
- olive oil - tbsp
- basil, tarragon, rosemary (you can use a mixture of “Italian herbs”)
- sea salt
Preparation
Place arugula in a large bowl, add cherry tomatoes cut into halves and celery in small pieces. Then squeeze a slice of lemon, salt the resulting mixture and pour olive oil over the salad. Stir. Place the resulting salad with arugula in a beautiful salad bowl, and put small pieces of cream cheese on top and sprinkle with spices.
Salad with arugula and parmesan
Ingredients:
- Rucola - 400 g
- Parmesan - 150 g
- Olive oil - 40 ml
- Balsamic vinegar - 10 ml
- Walnut - 5 ml oil
- Grape seeds - 5 ml oil
- Black pepper, salt to taste
Preparation:
Mix all ingredients. Rinse the arugula, dry it and place it on a flat dish or in a salad bowl, then pour over the dressing. Place thin slices of Parmesan cheese on top of the salad. It will turn out very tasty if you use a vegetable cutting knife to cut into slices.
Arugula salad with pear
Ingredients:
- Rucola -75 g
- Pears - 2 medium sized pears
- Lemon juice - 1.5 tbsp
- Olive oil - 1.5 tbsp
- Parmesan - 20 g
- Freshly ground pepper, salt - to taste
Wash and core the pears, then slice the pears into thin slices. Sprinkle with lemon juice. Season the arugula with pepper, salt, and oil. Place the pears around the circumference of the salad bowl, and place the arugula in the middle. Grate the parmesan into thin shavings and garnish the salad.
Salad with arugula and shrimp
The combination of arugula-cherry tomatoes-shrimp is quite fashionable and common. Many different recipes have been invented based on this combination, here is one of them.
Ingredients
- Arugula - 1 medium bunch
- Peeled shrimp - 400 g
- Cherry tomatoes - 400 g
- Parmesan - 50 g
- Balsamic vinegar - 1 tbsp
- Olive oil - 1 tbsp
- Ground pepper, salt - to taste
Preparation
If you use frozen shrimp to prepare the salad, just pour boiling water over them for a few minutes. If the shrimp are raw, fry the shrimp on both sides in a frying pan, then place on a paper towel to absorb excess oil. Cut the cherry tomatoes into halves or quarters depending on size.
Cut the cheese into thin slices (it is very convenient to do this with a vegetable slicer). Place the arugula in a salad bowl, add all the remaining ingredients and stir. Salad dressing with arugula and shrimp is prepared as follows: beat balsamic vinegar with oil with a fork until emulsified, add pepper and salt. Drizzle the dressing over the salad before serving.
Salad with arugula and pine nuts
Ingredients
- Pine nuts -50 g
- Arugula salad - 1 bunch
- Garlic - 1 clove
- Parmesan - 30 g
- Vegetable oil, balsamic vinegar - to taste
- Pepper, salt - to taste
- Lemon juice - to taste
Preparation
Mix lemon juice, vinegar, pepper, garlic, salt - this is a salad dressing. Add nuts to the arugula, pour over the dressing, and sprinkle with grated Parmesan cheese on top.
Mix oil, lemon juice, vinegar, salt, pepper, garlic - this is the dressing. Add nuts to the lettuce leaves, pour over the dressing, sprinkle with grated Parmesan.
Bon appetit!
Salad with arugula and shrimp: gourmet options
Arugula salad is a simple and healthy replacement for high-calorie and heavy holiday snacks. There are a huge number of variations of this wonderful dish, suitable for a family feast, a business meeting, or a romantic dinner. The main and unchanged ingredients remain, of course, fresh seafood and vigorous greens.
Arugula salad with shrimp
Ingredients:
- arugula 100 g;
- shrimp 500 g;
- olive oil 4 tablespoons;
- lemon juice 4 tablespoons;
- salt to taste;
Immerse the shrimp in boiling salted water for 3 minutes. Then drain in a colander, rinse with cold water and remove shells. Place the tender meat in a separate bowl, pour in lemon juice and leave for a while.
Tear the arugula with your hands (the knife will begin to oxidize and quickly lose its appearance), place it in a salad bowl. Drain the shrimp and add them to the greens. Making the dressing for this salad is very simple: mix the remaining lemon juice and olive oil, add salt and pepper. The salad should be dressed just before serving.
Arugula with shrimp, cherry tomatoes and Parmesan cheese
Ingredients:
- large shrimp - 300 g;
- arugula;
- Cherry tomatoes;
- Parmesan cheese 50 g;
- olive oil 4 tablespoons;
- 1 clove of garlic;
- salt.
Cut a clove of garlic into several pieces and fry in olive oil, after which we remove the garlic. Fry thawed and peeled shrimp in garlic oil - no more than a minute, otherwise they will become tough and rubbery. Cut the tomatoes into halves. Thinly slice the Parmesan or grate it on a special cheese grater. Mix olive oil, balsamic and salt until smooth. Place washed and well-dried arugula on a plate and season with sauce. Place shrimp and tomatoes on top and sprinkle with cheese. Salad ready!
Arugula with tiger shrimps and avacado
Ingredients:
- tiger shrimps 10 pieces;
- arugula 80 g;
- avocado 200 g;
- Parmesan cheese 60 g;
- pine nuts 10 g;
- flower honey – 20 g;
- lime 1 piece;
- soy sauce – 10 ml;
- balsamic cream 10 g;
- olive oil 35 ml;
- salt to taste;
- ground black pepper to taste.
We wash and dry the arugula, remove the zest from half the lime and squeeze out the juice. Whisk together the butter, lime zest and juice, balsamic cream, honey and soy sauce. Peel the avocado and cut into large cubes. Cut the cherry in half and the parmesan into thin slices. Fry the tiger prawns in boiling olive oil for 2-3 minutes, add salt and pepper. Place the arugula on a plate, top with shrimp, parmesan and cherry tomatoes, season with sauce, and sprinkle with pine nuts. Everything is ready - you can serve!
Salad with arugula and shrimp in French
Ingredients:
- arugula leaves 70 g;
- cherry 12 pieces;
- 2 slices of juicy melon;
- small champignons 4 pieces;
- large peeled shrimp 12–14 pieces;
- grated Parmesan 1 tablespoon;
- olive oil 130 ml;
- lemon juice or white wine vinegar 3 tablespoons;
- Dijon mustard 1.5 teaspoons;
- salt to taste;
- ground black pepper to taste.
- Optional:
- 1 small clove of garlic, passed through a press;
- a few drops of liquid honey;
- a pinch of finely chopped cilantro or parsley.
Wash and dry the arugula. Cut the melon into cubes, raw champignons (they must be very fresh) into thin slices. Raw champignons are not only possible, but also necessary - they contain a huge amount of protein and selenium necessary for our body. Just remember to choose the freshest mushrooms and wash them well.
Clean the shrimp and quickly fry in olive oil. Mix all the dressing ingredients: oil, juice, mustard, garlic, honey and herbs. Season the mixture with salt and pepper to taste. By the way, this sauce can be stored in the refrigerator for up to three days! Place arugula, melon, mushrooms, shrimp and tomatoes on a plate. Mix everything well and pour over the dressing. The salad goes well with white wine and pleasant company.
Light salad of arugula, shrimp and grapefruit
Ingredients:
- grapefruit 1 piece;
- lemon 1 piece;
- king prawns 150 g;
- handful of arugula;
- olive oil 2 tablespoons;
- garlic 1-2 cloves;.
- walnuts 3-4 pieces;
- salt, pepper mixture to taste.
Peel the grapefruit and remove membranes, divide the pulp into small pieces. Peel, finely chop and dry the walnuts in a frying pan. All that remains is to lay out and serve the salad - sprinkle grapefruit and shrimp on the arugula, pour in the dressing and sprinkle with nuts. Bon appetit!
Gourmet arugula salad
Ingredients:
- 1 medium bunch of arugula;
- peeled shrimp 200 g;
- avocado 1/2 piece;
- cherry tomatoes 100 g;
- balsamic vinegar 1 tablespoon;
- olive oil 1 tablespoon;
- olives;
- goat cheese;
- lemon juice 1 tablespoon;
- salt to taste;
- ground black pepper to taste.
Wash and place the arugula on the dishes. We clean the shrimp, sprinkle with oil and lemon juice, salt and pepper. Fry the shrimp in a frying pan for 1-2 minutes until the color changes. Place seafood on a plate with arugula. Peel the avocado and cut into cubes, mix with salad. Add whole olives.
Cut the goat cheese into thin slices and cut the cherry tomatoes in half. Mix all the ingredients. Now prepare the dressing: combine lemon juice, balsamic vinegar and olive oil. Pour dressing over the salad.
Bon appetit!
