ARUGULA APPLE SALAD
Steps:
- Place arugula in a large bowl.
- Whisk together olive oil, apple cider vinegar, and honey in a small bowl until emulsified. Season to taste with salt and pepper. Drizzle 1/2 of dressing over arugula and gently toss to coat.
- Transfer salad to serving platter if desired and tuck apple slices into dressed arugula so they're visible and well distributed. Drizzle salad and apple slices with remaining dressing. Scatter goat cheese and pecans over and serve.
Nutrition Facts : Calories 246 kcal, Carbohydrate 10 g, Protein 4 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 7 mg, Sodium 63 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
APPLE PECAN ARUGULA SALAD
Steps:
- Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.
- Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.
- While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
- Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.
- Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side (as original recipe is written // adjust if altering default number of servings).
- Store leftovers (dressing separate from salad) covered in the refrigerator for 2-3 days (though best when fresh). Dressing should keep at room temperature for 2-3 days when well sealed.
Nutrition Facts : ServingSize 1 side serving, Calories 258 kcal, Carbohydrate 20.9 g, Protein 3 g, Fat 20 g, SaturatedFat 2.5 g, Sodium 17 mg, Fiber 4.7 g, Sugar 14.6 g
ARUGULA, APPLES & MANCHEGO IN CIDER VINAIGRETTE
With tart apples, nutty manchego, and a cider vinaigrette, this autumn arugula salad hits all the right taste buttons.
Provided by Jennifer Segal
Categories Salads
Yield 4
Number Of Ingredients 11
Steps:
- Make the vinaigrette by whisking all of the ingredients together in a small bowl. Set aside.
- Place the arugula in a serving bowl. Whisk the vinaigrette again until well combined, then add to the salad, little by little, until the greens are well dressed; you may have a little left over. Right before serving, cut the apple into thin slices and toss into the salad along with the Manchego and almonds. Taste and adjust seasoning, then serve immediately.
Nutrition Facts :
ARUGULA, APPLE, AND RADISH SALAD WITH CIDER VINAIGRETTE
Provided by Dave Lieberman
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Whisk together vinegar, olive oil, shallot, salt and pepper. Toss arugula, radishes and red apple together. Toss salad with dressing right before serving.
ARUGULA WITH APPLES AND WALNUTS
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3 tablespoons low-fat Greek yogurt, 1 tablespoon each olive oil, lemon juice and honey, 1/4 teaspoon cinnamon, and salt and pepper to taste in a large bowl. Add 8 cups baby arugula,1 chopped apple, 1/3 cup each chopped walnuts and dried cranberries, and 2 tablespoons sunflower seeds; toss.
ARUGULA SALAD WITH MANCHEGO, APPLES, AND CARAMELIZED WALNUTS
Categories Salad Cheese Fruit Leafy Green Nut Vegetarian Quick & Easy Lunch Apple Walnut Arugula Fall Healthy Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.
- Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Keep at room temperature. Rewarm balsamic syrup before using. Rewhisk vinaigrette before using.)
- Toss arugula, apples, half of cheese, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season salad with salt and pepper.
- Mound salad in center of each plate. Drizzle balsamic syrup around salads. Sprinkle remaining cheese atop salads.
WILD ARUGULA, CELERY AND APPLE SALAD WITH ANCHOVY DRESSING
The dressing in this salad is inspired by a much more robust dressing in Jennifer McLagan's wonderful new cookbook, "Bitter." I have reduced the anchovies significantly, not because I don't adore anchovies, but to reduce the sodium levels, which would be too high if an entire can were used. The salad presents a delicious play of bitter, pungent, sweet and salty flavors.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer
Time 20m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Make dressing. Rinse anchovies briefly and chop. Heat 2 tablespoons of olive oil over low heat in a small skillet and add anchovies and garlic. Stir until garlic is fragrant and just beginning to color and anchovies have broken down into smaller bits. Transfer to a mortar and pestle. Use the pestle to grind mixture into a paste. Add lemon juice or vinegar to the still-hot pan and stir to deglaze bottom of pan, then transfer to mortar and pestle. Add mustard. Work together, then slowly add olive oil, one tablespoon at a time, working each tablespoon into anchovy mixture before adding the next. Season to taste with freshly ground pepper.
- In a salad bowl, toss together arugula, celery and celery leaves, and apple slices. Add dressing, toss until coated, and serve.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 18 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 172 milligrams, Sugar 5 grams, TransFat 0 grams
SIMPLE ARUGULA AND APPLE SALAD
Steps:
- Combine the arugula, apple, and chives in a large mixing bowl. Dress with the vinaigrette, making sure to lightly toss the greens but thoroughly incorporate the dressing.
- Apple Cider Vinaigrette
- Bring the apple cider to a boil in a small pot over mediumhigh heat. Reduce the heat to low and simmer until the liquid reduces by half, about 12 minutes.
- Pour the cider into a small mixing bowl. Add the vinegar, mustard, and salt and whisk vigorously. While continuing to whisk, slowly drizzle the olive oil into the bowl until completely incorporated.
- QUICK TIP
- The Dijon mustard does more than add a vibrant note to the vinaigrette. It provides a stable base that helps the oil and vinegar emulsify, creating that smooth, creamy texture that you want in a vinaigrette. A well-emulsified vinaigrette also evenly coats the lettuce leaves for a balanced salad. Try adding a teaspoon to your basic vinegar-and-olive-oil dressing for a smoother result.
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Apple Arugula Salad with Calvados Recipes
Apple arugula salad with Calvados recipes is a flavorful and refreshing dish that can be served as a starter or a side dish in a meal. It is a classic French recipe that has gained popularity around the world for its simplicity and unique blend of flavors. The recipe combines the sweetness of apples, the bitterness of arugula, and the aroma of Calvados, a type of French apple brandy, to create a harmonious flavor profile that is both delicious and satisfying.
Ingredients
The ingredients required to prepare apple arugula salad with Calvados recipes are:
- 2 cups of arugula leaves
- 1 green apple, thinly sliced
- 1 red apple, thinly sliced
- 1/2 cup of chopped walnuts
- 2 tablespoons of honey
- 2 tablespoons of Calvados
- 1 tablespoon of lemon juice
- 3 tablespoons of olive oil
- Salt and pepper to taste
Preparation
The preparation of apple arugula salad with Calvados recipes is quite simple and straightforward. The following steps can be followed to prepare this dish:
- Wash the arugula leaves and dry them using a paper towel.
- Thinly slice the green and red apples and put them in a mixing bowl.
- Add the chopped walnuts to the mixing bowl.
- In a separate bowl, mix the honey, Calvados, lemon juice, olive oil, salt, and pepper to make the salad dressing.
- Pour the salad dressing over the apple and walnut mixture and toss it well.
- Divide the arugula leaves into serving bowls and top them with the apple and walnut mixture.
- Serve the apple arugula salad immediately.
Variations
Apple arugula salad with Calvados recipes can be customized according to preferences and taste. Some of the variations that can be made are:
- Adding crumbled blue cheese or goat cheese to enhance the flavor of the salad.
- Replacing walnuts with pecans or almonds for a different taste and texture.
- Adding sliced grapes or pears to the salad to increase the sweetness.
- Using other types of greens instead of arugula, such as spinach or mixed greens.
- Adding cooked bacon bits or grilled chicken as a protein source.
- Replacing Calvados with apple cider vinegar or apple juice if alcohol is not preferred.
Health Benefits
Apple arugula salad with Calvados recipes is not only delicious, but it also provides various health benefits. Some of the health benefits of the ingredients used in this dish are:
- Apples are a rich source of dietary fiber, vitamin C, and antioxidants that are beneficial to heart health and reduce the risk of chronic diseases.
- Arugula leaves are low in calories and contain vitamins A, C, and K, as well as minerals such as calcium and iron, which boost immunity and improve bone health.
- Walnuts contain healthy fats, fibers, and proteins that lower cholesterol and reduce the risk of heart disease and cancer.
- Honey has antibacterial and anti-inflammatory properties that help heal wounds and boost the immune system.
- Lemon juice is rich in vitamin C that helps in the absorption of iron and aids in digestion.
- Calvados, like all apple-based products, contains polyphenols, antioxidants that fight inflammation and protect against cancer, cardiovascular diseases, and neurodegenerative disorders.
In conclusion, apple arugula salad with Calvados recipes is an excellent dish that is easy to prepare, healthy, and tasty. This salad is a perfect choice for those who want to enjoy a light, refreshing, and flavorful meal. The recipe can be easily customized, and it can be served at any time of the day as a starter or a side dish. Give it a try and savor the unique blend of flavors!