Best Arugula And Strawberry Salad Recipes

ARUGULA AND STRAWBERRY SALAD WITH FETA CHEESE

Steps:

• Combine arugula, strawberries, balsamic vinegar, olive oil, almonds, feta cheese, and sea salt together in a bowl; toss until well combined.

ARUGULA AND STRAWBERRY SALAD

Steps:

• In a large serving bowl, whisk together the sherry vinegar and sugar. Whisk in the olive oil, canola oil and 1/4 teaspoon salt. Taste for seasoning.
• Toss the arugula leaves in the dressing, add the strawberries and poppy seeds and gently mix. Serve immediately.

ROASTED DUCK BREAST W/ FRISEE, ARUGULA, AND RADICCHIO SALAD AND LEMON/STRAWBERRY/BASIL VINAIGRETTE

Steps:

• Duck: Preheat oven to 375 F. Using sharp knife put slices in the skin of the duck, about 3 slashes 1 inch apart./ / / Season with Salt and Pepper and sear both sides, skin side first, of duck in saute pan using oil and finish in oven until internal temperature reads 160 F. for Medium Well, or 165 F. for Well Done. 20 to 40 minutes. Vinaigrette and Salad: In bowl whisk lemon juice, strawberries, and basil. Slowly drizzle oil while whisking vigorously until just emulsified (you want strong lemon flavor to react with the bitter greens). Wash and pick through greens and rip into bite size pieces and spin-dry (alternatively lay greens in a layer on paper towels and cover with more paper towels.) Mix in a bowl and cover with just enough vinaigrette to coat. Season with Salt and Pepper. Plate Up: Place 6 ounces salad in middle of plate and top with 5 slices of duck breast. Place 5 supremed orange slices around salad but still inside rim of plate. Garnish top of duck with the zest.

STRAWBERRY AND ARUGULA SALAD WITH HAZELNUT DRESSING

Steps:

• Preheat oven to 350°F.
• Roast nuts in a shallow baking pan in middle of oven until golden, 10 to 15 minutes. Rub warm nuts in a kitchen towel to remove skins (don't worry if some skins don't come off). Cool nuts, then coarsely chop.
• Whisk together vinegar, lemon juice, shallot, sugar, and salt and pepper to taste. Add oils in a slow stream, whisking until combined well.
• Toss together arugula, strawberries, hazelnuts, and dressing. Divide salad among plates and dot with goat cheese.

ARUGULA SALAD WITH CANDIED SUNFLOWER SEEDS AND STRAWBERRY VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• To a blender, add the strawberry jam, sherry vinegar, lemon zest and juice, garlic, mustard, sriracha and salt. Blend well. With the motor running, slowly add the oil in a steady stream until the vinaigrette is emulsified and thick.
• Melt the butter with the agave in a skillet over medium-high heat. Add the sunflower seeds, stirring to coat. Transfer to a parchment-lined baking sheet and sprinkle with the sea salt. Roast for 5 to 7 minutes, stirring halfway through. Remove from the oven, and let cool completely.
• Arrange the arugula on a large serving platter. Scatter with the candied sunflower seeds, and drizzle with 1/2 cup of the dressing. Serve immediately.

ARUGULA AND STRAWBERRY SALAD WITH FETA CHEESE

Steps:

• Combine arugula, strawberries, balsamic vinegar, olive oil, almonds, feta cheese, and sea salt together in a bowl.
• Toss until well combined.

GOAT CHEESE, ARUGULA AND STRAWBERRY SALAD

Steps:

• Divide the arugula leaves between 4 plates.
• Slice the strawberries and scatter on top of the leaves with the cheese.
• Whisk together the oils, vinegar and sugar.
• Drizzle over the salad and serve.

STRAWBERRY, MOZZARELLA AND ARUGULA SALAD

Steps:

• Cut the berries in half (quarter larger berries). Toss the berries with the basil. Tear or chop the mozzarella into bite-size pieces. Whisk the oil and vinegar together. Season the dressing to taste with salt and pepper. Season the salad with a pinch of salt and the juice of 1/2 a lemon. Spread the greens out on a large platter. Tuck the mozzarella and berries in and around the greens. Drizzle the dressing over the salad and serve

FENNEL, ARUGULA AND STRAWBERRY SALAD

Steps:

• Put the balsamic vinegar in a small saucepan and bring to a simmer over medium-high heat. Cook until the vinegar is reduced to about 1/3 cup and syrupy, about 15 minutes; cool to room temperature.
• Remove the feathery fronds from the fennel bulb and chop. Remove the core from the fennel and, using a mandoline slicer or a knife, shave the fennel into very thin slices. Add to a salad bowl along with the arugula and almonds. Drizzle the reduced vinegar over the greens, season with salt and pepper, to taste, and toss until coated. Sprinkle the strawberries and chopped reserved fennel fronds over the top and serve immediately.