Best Arugula Salad With Asiago And Cranberries Recipes
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
CREAMY HERBED CHICKEN AND ARUGULA PASTA SALAD WITH ASIAGO
Grilled chicken is tossed with pasta, arugula, Asiago cheese and a creamy dressing loaded with fresh herbs.
Provided by Food Network Kitchen
Time 45m
Yield 4-6
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the mayonnaise, chives, sour cream, parsley, tarragon, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
- Meanwhile, add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the chicken, arugula, Asiago and onion to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE
Steps:
- In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.
ARUGULA AND ALMOND SALAD WITH DRIED CRANBERRIES
Make and share this Arugula and Almond Salad With Dried Cranberries recipe from Food.com.
Provided by Mom2Eight
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Begin by making the vinaigrette. Combine the vinaigrette ingredients in a mixing bowl and whisk together until the sugar and salt are dissolved. Add the olive oil in a thin stream while whisking until vinaigrette is emulsified.
- Now prepare the salad. In a large bowl, toss the arugula, sliced red onion, toasted almonds and cranberries. Dress with balsamic vinaigrette just before serving and toss gently to coat everything. Divide amongst plates and serve immediately.
Nutrition Facts : Calories 345.7, Fat 34.2, SaturatedFat 4.3, Sodium 608, Carbohydrate 8.7, Fiber 3.2, Sugar 3.2, Protein 4.3
BERRY AND ARUGULA SALAD WITH HOMEMADE BLUEBERRY VINAIGRETTE
Here's a hearty salad that comes with a healthy serving of berries! You can enjoy it for lunch or dinner. Feel free to add additional ingredients if you want, but it's delicious as is.
Provided by Tierra_Beloved
Categories Arugula Salad
Time 30m
Yield 4
Number Of Ingredients 19
Steps:
- Place blueberries, raspberries, balsamic vinegar, honey, lemon juice, salt, and pepper for vinaigrette to a blender. Blend for at least 1 minute.
- Keep the blender running and remove the air cap. Pour in olive oil in a slow, steady stream. Blend until vinaigrette is smooth and emulsified, 10 to 15 seconds.
- Combine lemon juice, honey, salt, and pepper for salad in a large bowl; whisk until combined. Drizzle in olive oil while whisking rapidly until the mixture is smooth.
- Add arugula, all fresh berries, walnuts, and cranberries to the bowl; toss well to coat with lemon juice mixture.
- Divide salad among four serving bowls. Drizzle each with desired amount of vinaigrette. Serve immediately.
Nutrition Facts : Calories 517.6 calories, Carbohydrate 40.4 g, Fat 40.3 g, Fiber 5.4 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 598 mg
ARUGULA SALAD WITH SHAVED PARMESAN
Try this simple arugula salad recipe for a fresh side the whole family will love. It combines fresh peppery greens with tasty golden raisins, crunchy almonds and shaved parmesan. -Nicole Rash, Boise, Idaho
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the arugula, raisins and almonds. Drizzle with oil and lemon juice. Sprinkle with salt and pepper; toss to coat. Divide among 4 plates; top with cheese.
Nutrition Facts : Calories 181 calories, Fat 15g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 242mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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What is Arugula Salad with Asiago and Cranberries?
Arugula Salad with Asiago and Cranberries is a refreshing and nutritious salad made with peppery arugula greens, tangy Asiago cheese, and sweet dried cranberries. It is a perfect salad for any occasion, whether you're serving it as a side dish or a main course.Ingredients
To make Arugula Salad with Asiago and Cranberries, you will need the following ingredients:- 8 cups of arugula greens
- 1 cup of dried cranberries
- 1 cup of shaved Asiago cheese
- 3 tablespoons of balsamic vinegar
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of honey
- 1 teaspoon of Dijon mustard
- 1 clove of garlic, minced
- Salt and freshly ground black pepper to taste
Preparation
To make Arugula Salad with Asiago and Cranberries, follow these simple steps:- Wash and dry the arugula greens and place them in a large salad bowl.
- Add the dried cranberries and shaved Asiago cheese to the arugula.
- In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, honey, Dijon mustard, minced garlic, salt, and pepper.
- Pour the dressing over the salad and toss together until all of the ingredients are well coated.
- Adjust seasoning as needed, and serve immediately.
Variations
If you want to change up the flavors of Arugula Salad with Asiago and Cranberries, try adding some of the following ingredients or substitutions:- Use a different type of cheese, such as Parmesan or feta.
- Add some chopped nuts, such as walnuts or pecans, for extra crunch.
- Replace dried cranberries with fresh pomegranate seeds for a seasonal twist.
- Swap out balsamic vinegar for another type of vinegar, such as red wine vinegar or apple cider vinegar.
- Experiment with different types of lettuces, such as spinach, kale, or mixed greens.
Nutritional Information
Arugula Salad with Asiago and Cranberries is a healthy and nutrient-dense dish. One serving of this salad (about 2 cups) contains approximately:- Calories: 218
- Protein: 8 grams
- Fat: 13 grams
- Carbohydrates: 22 grams
- Fiber: 4 grams
- Sugar: 15 grams
- Sodium: 270 milligrams
Conclusion
Arugula Salad with Asiago and Cranberries is a delicious, easy-to-make salad that is perfect for any occasion. With its combination of peppery arugula, tangy cheese, and sweet cranberries, it is sure to be a hit with everyone at the table. Plus, with its high nutrient content, it is a healthy choice that you can feel good about serving. So the next time you need a quick and tasty salad recipe, give Arugula Salad with Asiago and Cranberries a try!Arugula salad with Asiago and cranberries is a popular recipe that many people enjoy. It is easy to make, healthy, and delicious. The bitter arugula combined with the sweet and tangy cranberries, and the salty Asiago cheese, makes for a perfect salad. This article will provide valuable tips on how to make the best arugula salad with Asiago and cranberries.
Tip 1: Choosing the Right Arugula
The first step to making the best arugula salad with Asiago and cranberries is to choose the right arugula. Arugula is a leafy green that is also known as rocket or roquette. You want to choose arugula that is fresh, crisp, and brightly colored. Avoid wilted or yellowed leaves, as they will not taste as good and may be bitter.
Tip 1.1: The Best Time to Buy Arugula
The best time to buy arugula is in the spring and fall when the leaves are the freshest and most flavorful. In the summer, the heat can cause the leaves to wilt and become tough. In the winter, the cold can make the leaves bitter.
Tip 2: Using the Right Dressing
The dressing is key to making a delicious arugula salad with Asiago and cranberries. You want to use a dressing that complements the flavors of the arugula, cranberries, and Asiago. A balsamic vinaigrette or honey mustard dressing are excellent choices. You could also use a mix of olive oil, lemon juice, and Dijon mustard for a tangy and refreshing dressing.
Tip 2.1: Homemade Dressing
Homemade dressings are always better than store-bought ones as they are fresher and have no added preservatives. To make a delicious homemade dressing, mix together olive oil, vinegar or lemon juice, mustard, honey, and salt and pepper to taste.
Tip 3: Adding Crunch
Adding something crunchy to your salad will enhance its texture and flavor. Some good options include chopped nuts, croutons, or crispy fried onions. Not only do these add a delicious crunch, but they also provide some extra protein and healthy fats. You could also add some sliced apples or pears for a refreshing twist.
Tip 3.1: Using Nuts
Nuts are a great option for adding crunch to your salad. Some good options include walnuts, pecans, and almonds. To bring out their flavor, toast the nuts in a dry skillet over medium heat for a few minutes until golden brown. Let them cool before chopping them and adding them to your salad.
Tip 4: Using the Right Cheese
The right cheese can take your arugula salad from good to great. Asiago cheese is an excellent option as it is salty and nutty, which complements the bitterness of the arugula and the sweetness of the cranberries. If you cannot find Asiago cheese, you could substitute Parmesan or Pecorino Romano cheese, which are similar in taste.
Tip 4.1: Shaving the Cheese
To make the most of the cheese, shave it into thin slices using a vegetable peeler or a cheese plane. This will create delicate, melt-in-your-mouth shavings that will add a burst of flavor to your salad.
Tip 5: Choosing Fresh Cranberries
Fresh cranberries are an excellent addition to arugula salad with Asiago and cranberries. They are tart and sweet, which complements the other flavors in the salad. When choosing fresh cranberries, look for berries that are firm, plump, and brightly colored.
Tip 5.1: Substituting Dried Cranberries
If you cannot find fresh cranberries, you could substitute dried cranberries. However, you will need to soak them in warm water for a few minutes to rehydrate them before adding them to your salad.
Tip 6: Being Creative
Arugula salad with Asiago and cranberries is a versatile recipe that can be adapted to suit your tastes. You can add other ingredients to the salad, such as sliced pears, apples, or grapes. You could also experiment with different dressings, such as a raspberry vinaigrette, a citrus dressing, or a honey-lime dressing.
Tip 6.1: Adding Protein
If you want to make the salad more substantial, you could add some protein, such as grilled chicken or turkey, shrimp, or tofu. The protein will provide some extra nutrients and make the salad more filling.
Conclusion
Arugula salad with Asiago and cranberries is a simple and delicious recipe that is perfect for any occasion. By following these valuable tips, you can make the best arugula salad with Asiago and cranberries. Choose fresh and crisp arugula, use the right dressing, add some crunch, use the right cheese, choose fresh cranberries, and be creative with your ingredients. With these tips, your arugula salad with Asiago and cranberries will be a hit every time.