Best Arugula And Mixed Green Salad With Sausage And Fennel Recipes

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ARUGULA-FENNEL SALAD



Arugula-Fennel Salad image

A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.

Provided by chrissiek

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

⅓ cup extra-virgin olive oil
½ teaspoon salt
1 teaspoon lemon zest
¼ cup fresh lemon juice
6 cups arugula
2 small fennel bulbs, cored and thinly sliced
½ cup toasted pine nuts
30 grape tomatoes, halved
½ cup freshly grated Parmesan cheese

Steps:

  • Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 10.7 g, Cholesterol 5.9 mg, Fat 20.6 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 332.6 mg, Sugar 1.2 g

ARUGULA AND FENNEL SALAD



Arugula and Fennel Salad image

Provided by Tyler Florence

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 large fennel bulb
1/2 red onion
1 bunch arugula
3 tablespoons extra-virgin olive oil
1 lemon, juiced
Kosher salt and freshly ground black pepper
1 small piece Parmigiano-Reggiano

Steps:

  • Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.

Nutrition Facts : Calories 138 calorie, Fat 11.5 grams, SaturatedFat 2 grams, Cholesterol 2 milligrams, Sodium 200 milligrams, Carbohydrate 8 grams, Fiber 2.5 grams, Protein 3 grams, Sugar 2 grams

ARUGULA AND MIXED GREEN SALAD WITH SAUSAGE AND FENNEL



Arugula and Mixed Green Salad with Sausage and Fennel image

Yield Serves 4

Number Of Ingredients 8

4 turkey Italian sausages
4 cups arugula leaves (about 6 large bunches)
4 cups mixed greens
1 medium fennel bulb, tops trimmed, bulb cut into matchstick-size strips
3 tablespoons chopped fresh chives
3 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
Parmesan cheese shavings

Steps:

  • Sauté sausages in heavy large skillet over medium heat until well browned and cooked through, about 15 minutes.
  • Meanwhile, combine arugula, mixed greens, fennel and chives in large bowl. Whisk olive oil and vinegar in small bowl to blend well. Season generously with salt and pepper. Toss salad with dressing. Top salad with Parmesan shavings and sausages and serve.

FENNEL AND GREENS SALAD



Fennel and Greens Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

1/4 cup fresh orange juice (1 orange)
3 tablespoons white wine vinegar
1 tablespoon honey
1 tablespoon minced red onion or shallot
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups thinly sliced fennel, plus 2 teaspoons roughly chopped fronds (1 small bulb)
1 cup thinly sliced breakfast radishes
2 oranges, cut into supremes
1 1/2 to 2 cups upland cress or other peppery salad green, such as watercress or arugula
1/2 cup roughly chopped roasted, salted pistachios
1/4 cup roughly chopped pitted Castelvetrano olives
Kosher salt and freshly ground black pepper

Steps:

  • For the orange vinaigrette: In a salad dressing shaker, combine the orange juice, vinegar, honey, red onions and olive oil; shake to combine. Season to taste with salt and pepper. Refrigerate until ready to serve. Make sure to shake the vinaigrette once again right before dressing the salad. (Reserve any extra vinaigrette in the refrigerator for up to a week.)
  • For the salad: In a medium bowl, combine the fennel and radishes, breaking up any pieces that are sticking together. Add the orange supremes, upland cress, pistachios and olives and gently fold the ingredients together. Season with salt and pepper.
  • Gently toss the salad with vinaigrette and garnish with fennel fronds. Serve immediately.

FETTUCCINE WITH FENNEL AND ARUGULA



Fettuccine With Fennel and Arugula image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 50m

Yield 3 to 4 servings

Number Of Ingredients 9

1 bunch arugula
1 bulb fresh fennel
3 tablespoons extra-virgin olive oil
3 scallions, chopped
2 cloves garlic, minced
1 cup peeled, finely chopped tomato (use fresh or well-drained canned tomatoes)
Salt and freshly ground black pepper
9 to 10 ounces fresh fettuccine
Freshly ground Parmesan cheese

Steps:

  • Rinse and drain the arugula. Tear the leaves from the stems and discard the stems. Set leaves aside.
  • Cut the tops off the fennel bulb. Mince two tablespoons of the feathery green part, discard the stems and cut the bulb into very thin slices. Set aside.
  • Heat the oil in a large skillet. Add the scallions and saute until just tender. Stir in the garlic. Add the sliced fennel bulb and continue to saute until the fennel is tender. Add the tomato and cook for about 10 minutes. Season to taste with salt and pepper. Remove from heat.
  • Bring a large pot of salted water to a boil. Add the fettuccine, stir once or twice and cook two to three minutes after the water returns to a boil. Drain the fettuccine.
  • Reheat the sauce. Toss with the fettuccine in a warm serving bowl and sprinkle with the minced fennel top. Serve with Parmesan cheese on the side.

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Arugula and Mixed Green Salad with Sausage and Fennel Recipes

Arugula and Mixed Green Salad with Sausage and Fennel Recipes is a delicious and healthy salad that is perfect for any meal. This salad is made with a combination of peppery arugula, mixed greens, savory sausage, and flavorful fennel. It is a great way to add some variety to your meal plan and get some healthy greens in your diet.
Ingredients
  • 2 cups mixed salad greens
  • 2 cups arugula
  • 1/2 pound sausage, casings removed
  • 1 bulb fennel, trimmed and thinly sliced
  • 1/3 cup sliced almonds
  • 1/4 cup dried cranberries
  • 1/4 cup balsamic vinaigrette
  • 1/4 cup olive oil
  • Salt and pepper to taste
Instructions
  1. Preheat a skillet over medium heat. Add the sausage and cook until browned, breaking it into small pieces as it cooks. This should take about 10-12 minutes.
  2. Add the sliced fennel to the skillet with the sausage and cook for another 5-7 minutes, until the fennel has softened and starts to caramelize.
  3. While the sausage and fennel are cooking, make the dressing. Add the balsamic vinaigrette, olive oil, salt, and pepper to a small jar and shake well to combine.
  4. In a large bowl, combine the mixed greens, arugula, sliced almonds, and dried cranberries. Toss to combine.
  5. When the sausage and fennel are done cooking, remove them from the heat and let them cool for a few minutes.
  6. Add the sausage and fennel to the bowl with the salad greens and toss to combine.
  7. Pour the dressing over the salad and toss to coat. Serve immediately.
This salad is perfect for a light lunch or dinner. The combination of peppery arugula and mixed greens, savory sausage, and flavorful fennel creates a delicious and satisfying meal that is both healthy and flavorful. The sliced almonds and dried cranberries add some crunch and sweetness to the dish, while the balsamic vinaigrette adds a tangy and delicious flavor. Overall, if you are looking for a healthy and delicious salad that is easy to make, give this recipe a try. With its combination of greens, sausage, fennel, and other ingredients, it is sure to become a favorite in your household. Try it out and enjoy!
Arugula and mixed green salad with sausage and fennel is a flavorful and wholesome dish that is perfect for lunch or dinner. This salad combines the delicate greens with the bold taste of sausage and the sweetness of fennel, providing a healthy and satisfying meal that can be enjoyed by everyone. In this article, we will provide valuable tips on how to create a delicious arugula and mixed green salad with sausage and fennel recipes.

Choosing the Greens

When making an arugula and mixed green salad, it is important to choose fresh and vibrant greens. Arugula is a peppery leafy green that adds a spicy flavor to the salad. Mixed greens, on the other hand, are a combination of leafy vegetables such as lettuce, spinach, and kale. The mixed greens provide a variety of nutrients and add different textures to the salad. When selecting your greens, look for leaves that are bright and firm. Avoid greens that are wilted, yellowed, or have brown spots.

Choosing the Sausage

Sausage is a key ingredient in this salad, providing a smoky and savory flavor. When shopping for sausage, opt for high-quality, organic sausage if possible. Choose sausages that are low in sodium and preservatives. You can also choose different types of sausage, such as chicken or turkey sausage, to keep the dish healthy. If you are a vegetarian or vegan, you can replace the sausage with tofu or tempeh.

Choosing the Fennel

Fennel is a flavorful vegetable that adds a sweet and slightly licorice-like flavor to the salad. When choosing fennel, pick bulbs that are firm, unblemished, and have bright green fronds. The fronds can be used to garnish the salad or as a flavorful ingredient in other dishes.

Preparing the Greens

Before adding the greens to the salad, wash them thoroughly to remove any dirt or debris. You can do this by placing the greens in a large bowl of cool water and swishing them around. After washing, spin them dry in a salad spinner or pat them dry with a clean kitchen towel. Tear or chop the greens into bite-sized pieces and place them in a large salad bowl.

Preparing the Sausage and Fennel

To prepare the sausage, heat a large skillet over medium-high heat. Add the sausage and cook until browned on all sides, about 7-10 minutes. Remove the sausage from the skillet and let it cool for a few minutes. Once it is cool, slice it into bite-sized pieces. To prepare the fennel, remove the fronds and slice off the bottom of the bulb. Cut the bulb in half lengthwise and remove the tough core. Slice the fennel into thin pieces and add it to the salad bowl.

Adding Additional Ingredients

You can add additional ingredients to the salad to enhance its flavor and texture. Some good options include: - Nuts: Toasted nuts such as almonds, pecans, or walnuts provide crunch and flavor to the salad. - Cheese: Crumbled feta or goat cheese adds a tangy and creamy texture to the salad. - Fruit: Diced apples, pears, or dried cranberries add a sweet and tangy flavor to the salad. - Dressing: Mix together olive oil, lemon juice, Dijon mustard, and a splash of honey to create a simple vinaigrette dressing that will complement the flavors of the salad.

Serving the Salad

To serve the salad, add the sliced sausage to the greens in the salad bowl. Toss the salad with the dressing and add additional ingredients such as nuts, cheese, and fruit. Garnish with the fennel fronds and serve immediately. You can also store the salad in the refrigerator for up to 2 days, but wait to add the dressing until just before serving.

Conclusion

An arugula and mixed green salad with sausage and fennel is a healthy and satisfying meal that can be enjoyed any time of day. Choosing fresh and vibrant greens, high-quality sausage, and flavorful fennel will ensure that your salad is packed with flavor and nutrients. Adding additional ingredients such as nuts, cheese, and fruit will enhance the taste and texture of the salad. Following these valuable tips will help you create a delicious and wholesome arugula and mixed green salad with sausage and fennel.

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