ARUGULA SALAD RECIPES WITH FRUIT RECIPES

ARUGULA SALAD WITH NUTS AND FRUIT RECIPE | EAT SMARTER USA

Arugula Salad with Nuts and Fruit recipe | Eat Smarter USA image

The Arugula Salad with Nuts and Fruit recipe out of our category Onion! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 2 hours 30 minutes

Yield 4

Number Of Ingredients 17

Ingredients

0.25 cup olive oil
2 medium Red onions (thinly sliced)
kosher salt (to taste)
freshly ground Black pepper (to taste)
0.5 cup Ruby Port wine
0.25 cup packed light brown sugar
0.25 cup Red wine vinegar
2 Tbsps Sherry vinegar
6 Tbsps grapeseed oil
1 shallot (minced)
1 Tbsp Dijon mustard
kosher salt (to taste)
freshly ground Black pepper (to taste)
4 cups packed Arugula
0.25 cup toasted Peanuts
4 fresh Strawberries (hulled and sliced)
1 cup Goat cheese (cubed)

Steps:

For the Chutney:
Heat oil in a medium saucepan over medium heat. Add onions and cook, stirring occasionally, until softened, 8–10 minutes; season with salt and pepper.
Add port, brown sugar, and vinegar. Bring to a boil, reduce heat, and simmer until onions are very soft and liquid is syrupy, 1½–2 hours. Let cool (chutney will thicken as it cools). Set aside.
For the Salad:
In a large mixing bowl, combine the arugula, peanuts and strawberries. Toss gently to mix.
In a separate, medium sized bowl, whisk together the vinegar, oil, shallot, mustard, salt, and pepper, until completely incorporated.
Pour the dressing over the salad and toss again until well coated.
Portion the salad equally among four plates. Spoon 1/4 of the onion chutney and 1/4 of the cheese onto each plate and serve.

ARUGULA SALAD WITH GRILLED FRUIT RECIPE - FOOD NETWORK

Arugula Salad with Grilled Fruit Recipe - Food Network image

Provided by Giada De Laurentiis Bio & Top Recipes

Total Time 8 minutes

Prep Time 4 minutes

Cook Time 4 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup white balsamic vinegar
1 shallot, minced
6 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 apricots, halved, stones removed, see Cook's Note*
1 tablespoon extra-virgin olive oil
3 ounces pancetta, thinly sliced
8 cups (7 ounces) baby arugula
1/2 cup coarsely chopped, skinned and toasted hazelnuts

Steps:

For the Vinaigrette: Combine the balsamic vinegar and shallot in a small bowl. Slowly pour the olive into the bowl, whisking constantly. Season with salt and pepper.
For the Arugula Salad: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the apricots with the olive oil and grill for 2 minutes on each side. On the other side of the grill cook the pancetta slices on each side, until crispy, about 1 to 2 minutes.
To serve: Place the arugula in a large salad bowl. Slice the grilled apricots and add to the bowl. Add the vinaigrette and toss to lightly coat the arugula. Crumble the pancetta over the top and sprinkle with the hazelnuts. Serve immediately.
*Cook's Note: You can use any stone fruit such as peaches or plums. Red apples or figs are also great alternatives.

Nutrition Facts : ServingSize 1 of 8 servings, Calories 219, FatContent 21g, SaturatedFatContent 3g, CarbohydrateContent 6g, FiberContent 2g, SugarContent 4g, ProteinContent 3g, CholesterolContent 7mg, SodiumContent 193mg

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ARUGULA SALAD WITH NUTS AND FRUIT RECIPE | EAT SMARTER USA

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