Best Arugula And Cannellini Salad With Olive Vinaigrette Recipes

Arugula and cannellini salad with olive vinaigrette is a tasty and healthy salad that is perfect for a light lunch or side dish. The salad is made with fresh and nutritious arugula leaves, creamy cannellini beans, and a delicious olive vinaigrette dressing. Not only is this dish packed with flavor, but it is also a great source of protein, fiber, and essential vitamins and minerals.

Ingredients

To make arugula and cannellini salad with olive vinaigrette, you will need the following ingredients:

For the salad:

- Fresh arugula leaves - Cannellini beans - Chopped red onion - Sliced cherry tomatoes - Crumbled feta cheese

For the olive vinaigrette:

- Extra-virgin olive oil - Red wine vinegar - Whole-grain Dijon mustard - Minced garlic - Chopped kalamata olives - Salt and pepper to taste

Preparation

To make arugula and cannellini salad with olive vinaigrette, follow these steps:

For the salad:

1. Wash and dry the arugula leaves and place them in a large bowl. 2. Drain and rinse the cannellini beans and add them to the bowl. 3. Add the chopped red onion, sliced cherry tomatoes, and crumbled feta cheese to the bowl. 4. Toss the ingredients together until well combined.

For the olive vinaigrette:

1. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, whole-grain Dijon mustard, minced garlic, and chopped kalamata olives. 2. Season with salt and pepper to taste, and whisk again until well combined.

Serving

To serve the arugula and cannellini salad with olive vinaigrette, drizzle the dressing over the salad and toss well to ensure that all the ingredients are coated. Serve the salad immediately or chill in the refrigerator until ready to serve.

Conclusion

Arugula and cannellini salad with olive vinaigrette is a simple yet delicious salad that is perfect for any occasion. Whether you are looking to add more greens to your diet or just want a light and refreshing dish, this salad is sure to please. So why not give it a try and see for yourself how delicious and nutritious it can be!

Arugula and cannellini salad with olive vinaigrette is a delicious and refreshing salad that is perfect for the summer season. The combination of peppery arugula leaves and creamy cannellini beans, dressed with tangy olive vinaigrette, makes it a healthy and filling meal. This salad is easy to make and can be prepared in no time, making it an ideal recipe for busy professionals, college students, or anyone who needs a quick and healthy meal. In this article, we will share some valuable tips that will help you make the perfect arugula and cannellini salad with olive vinaigrette.

Tip #1: Use Fresh and Crisp Arugula Leaves

The key to making a great arugula and cannellini salad with olive vinaigrette is to use fresh and crisp arugula leaves. Arugula is a delicate leafy green that can wilt quickly if it is not fresh. When buying arugula, look for leaves that are bright green and firm. Avoid buying wilted or yellowing leaves as they can spoil the taste of the salad. If possible, buy arugula from a local farmer's market to ensure maximum freshness.

Tip #1.1: Washing Arugula

It is essential to wash arugula thoroughly before using it in the salad. To wash arugula, fill a large bowl with cold water and soak the leaves for a few minutes. Gently swish the leaves around in the water to remove any dirt or debris. Drain the water and repeat the process until the water runs clear. Remove the arugula from the bowl and pat it dry with a clean kitchen towel or paper towels. Do not use a salad spinner to dry the arugula as it can damage the delicate leaves.

Tip #2: Use High-Quality Olive Oil

Olive oil is a key ingredient in the olive vinaigrette dressing that is used to dress the arugula and cannellini salad. The quality of the olive oil can make a significant difference in the taste of the dressing. Always use high-quality extra virgin olive oil when making the dressing. Extra virgin olive oil is made from the first cold press of the olives, which makes it the most flavorful and healthiest type of olive oil. Look for olive oil in a dark glass bottle as it will protect the oil from light and preserve its flavor.

Tip #2.1: Making Olive Vinaigrette

To make the olive vinaigrette for the salad, mix together olive oil, white wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl. Whisk the ingredients together until they are well combined. Taste the dressing and adjust the seasoning as needed. You can also add a splash of lemon juice or balsamic vinegar to the dressing for extra flavor.

Tip #3: Rinse and Drain Cannellini Beans

Cannellini beans are a great source of protein and fiber, making them an excellent addition to the arugula and cannellini salad. When using canned cannellini beans, be sure to rinse and drain them thoroughly before adding them to the salad. The canned liquid can contain excess sodium and starch, which can affect the taste and texture of the salad. Rinse the beans under cold running water and drain them in a colander.

Tip #3.1: Using Freshly Cooked Beans

If you prefer to use freshly cooked cannellini beans in the salad, soak the beans overnight and cook them in a pot of boiling water the next day. Cook the beans for about 45 minutes or until they are tender. Drain the beans and rinse them under cold water before adding them to the salad.

Tip #4: Add Crunchy Texture with Nuts

Adding nuts to the arugula and cannellini salad can provide it with an extra crunchy texture and enhance its taste. You can use any nuts of your choice, such as almonds, hazelnuts, or walnuts. To add the nuts to the salad, toast them in a skillet over medium heat until they are golden brown and fragrant. Allow the nuts to cool before chopping them into small pieces. Sprinkle the chopped nuts over the salad just before serving.

Tip #4.1: Adding Seeds

If you prefer not to use nuts, you can add seeds to the salad for extra crunchiness. Seeds such as pumpkin seeds, sunflower seeds, or sesame seeds are a great option. Toast the seeds in a pan over medium heat until they are lightly browned and fragrant. Allow the seeds to cool before adding them to the salad.

Tip #5: Add Fruits for Extra Flavor

Adding fruits to the arugula and cannellini salad can provide an extra burst of flavor and sweetness. You can use any fruits of your choice, such as strawberries, peaches, or pears. Cut the fruits into small pieces and add them to the salad just before serving. The sweetness of the fruits will complement the tangy flavor of the olive vinaigrette and make the salad more refreshing.

Tip #5.1: Using Dried Fruits

If you do not have fresh fruits available, you can also use dried fruits in the salad. Dried cranberries, raisins, or apricots are a great option. Soak the dried fruits in warm water for a few minutes to plump them up before adding them to the salad. This will enhance their flavor and texture.

Conclusion

Arugula and cannellini salad with olive vinaigrette is a healthy and delicious meal that can be prepared in no time. By following these valuable tips, you can make the perfect arugula and cannellini salad that is bursting with flavor and texture. Use fresh and crisp arugula leaves, high-quality olive oil, rinse and drain the cannellini beans, add nuts or seeds for crunchiness, and add fruits for extra flavor. These tips will make your arugula and cannellini salad with olive vinaigrette recipe a hit!