Meat salad with arugula. What to cook from arugula? Recipes for simple and delicious dishes

Dishes with arugula.

RUCOLA has firmly established itself in the rank of the most glamorous salad. In fact, arugula is nothing more than a walker, a close relative of the dandelion. However, arugula deserves the love of the population: its bright, fragrant, tart, spicy-bitter-sour taste goes well with other salads, fish, meat and seafood. Alas, we have only a couple of recipes with this wonderful salad traveling from menu to menu: arugula with shrimp and arugula with parmesan. But this salad is an excellent airfield for the chef's imagination. “Arugula makes a wonderful soup. Lightly fry the arugula and white onion in olive oil, add to chicken bouillon, turn in a mixer, add cream, salt, pepper, butter. Serve hot or cold with garlic croutons. Still warm the arugula with garlic, olive oil, salt and pepper for two minutes in a frying pan: this is the perfect side dish. Arugula is rich in vitamin C, iodine and iron. It grows both in cultivated conditions and in the wild.
It has a rich, spicy taste. Mainly used in salads, but also as a vegetable addition to meat dishes and pastas. In coastal Slovenia (especially in Koper) it is also added to cheese cheburek. In Italy, it is often used in the preparation of pizza; usually arugula is added to it shortly before the end of cooking or immediately after. Also used as an ingredient in pesto in addition to (or as a substitute for) basil. In the Caucasus, young shoots and leaves are eaten. Leaves are used as a seasoning for salads, young shoots are eaten in fresh, the seeds go to the preparation of mustard.

In Indian medicine, the seeds are used as an irritant and anti-skin blister; v traditional medicine- for skin diseases, juice - for ulcers, freckles, hematomas, calluses, nasal polyps.

Salad "Lakomka"
Ingredients:
pear 1pc
soy cheese "Tofu" 100g
large grapes 80g
celery stalk 80g
whipped vegetable cream without sugar 60g
lemon juice 10g
salt 2g
lettuce leaf arugula 20g
cashew nuts 30g
olive oil 20g
Balsamico Vinegar 5g

Peel the pear and remove the seed nest. Peeled pear and Tofu cheese are cut into cubes. The grapes are cut into halves and the bones are removed. The stalk of celery is cut into thin slices. The cream is whipped into a thick foam with the addition of freshly squeezed lemon juice. Combine the prepared ingredients and season with whipped cream with lemon juice. Salt, and spread the salad in a slide. Around the slide, salads are sprinkled with arugula leaves and cashew nuts. Drizzle the lettuce leaves with a mixture of olive oil and Balsamico vinegar.

Noodles with tomatoes, arugula and cheese
250 g long noodles, 3 large fleshy tomatoes, 10 g arugula, 1 scarlet red onion, 250 g lightly salted cheese, salt, olive oil

Boil the noodles in salted water. When the noodles are ready, put them in a colander, let the water drain and season with 2 tbsp. olive oil.
While the noodles are cooking prepare the sauce. Wash all vegetables. Cut the arugula into strips, the tomatoes into small cubes, the onion into thin half rings. Brynza cut into small cubes.
Heat a little olive oil in a frying pan, put onions and tomatoes there, mix quickly and hold on fire for literally 1-2 minutes, so that the vegetables only slightly release the juice, salt (if the tomatoes are sour, then add a little sugar).
Mix vegetables with noodles, add arugula and cheese and serve immediately.

Arugula salad
Ingredients
150 grams of arugula
5 pieces lightly salted salmon
9 cherry tomatoes
1/2 handful dry cranberries
1/3 handful shelled pine nuts
2 tablespoons olive oil
salt to taste
1/2 tablespoon balsamic vinegar

Cut the arugula into pieces. Then cut the tomatoes in half and add to the arugula. Cut the salmon into strips and add the cranberries.

Beat vinegar with olive oil until smooth, adding a little salt.

Pour dressing over salad, mix well and garnish with pine nuts.

Creamy pumpkin soup with pear and arugula
Ingredients:
500 gr. pumpkins
50 gr. leek
100 gr. potatoes
200 gr. pears
350 ml. vegetable broth
arugula
tomato
pumpkin seed oil
olive oil
salt
pepper

Cooking:

Pass the peeled pumpkin and leek in olive oil. Add potatoes and pears. Add broth, salt, pepper, cook for 25-30 minutes.
Blend the soup in a blender. Pour into a plate, add tomato slices, arugula and lightly drizzle with pumpkin oil.

Tuna fried in tea with arugula
What do you need:
200 g tuna
2 tbsp. l. Earl gray tea
2 handfuls of fresh arugula
100 ml olive oil
1 st. l. balsamic vinegar
2 tbsp. l. pine nuts

What to do:
Defrost the fish. Cut into 2 long bars, 1 pc. per serving. Roll in tea on all sides and fry on a piece of olive oil for 30 seconds. From each side. The tuna should remain raw in the middle. Beat the remaining oil with a whisk with balsamic vinegar. Add nuts. Rinse the arugula, dry. Fill with sauce. Put on a plate. Carefully cut the tuna into slices and put on the arugula. Serve immediately.

ROUCOLA SALAD with veal tongue
salad:
arugula 50 g
cherry tomatoes 60g
quail eggs 5pcs

Language
veal tongue 100g
carrot 20g
turnip onion 20g
leek 20g
dill, parsley (rhizome) 20g
spices (cloves, pepper, lavender leaf) 0.5 g each
salt-3g
vegetable oil-10g

Sauce (per 700g)
(per serving-15g)

Garlic-60g
ginger-60g
sugar-125g
soy sauce-200ml
red wine vinegar 200ml
mayonnaise 25 g

Sauce: Peel and finely chop the garlic and ginger. Put all products (except mayonnaise!) for the sauce into a blender and blend into a homogeneous mass. Mix with mayonnaise before serving

Tongue: Dip your tongue in water with sautéed carrots and onions. Make a vegetable bouquet of leek leaves, dill rhizomes and parsley with cloves, peppercorns and bay leaves. Bring to a boil, salt and cook the tongue until tender. Cool the broth, strain. Clean the tongue and store in the broth. Before serving, lightly warm the tongue in the broth.

Salad: Sort the arugula leaves, wash and dry. Cut the cherry tomatoes in half. Boil quail eggs (2 minutes after boiling). Cut the finished ones in half too. Boiled tongue in cubes. Mix sauce and salad gently and set aside.

Salad with arugula and lemon
Ingredients:
Lemon 1 pc.
Olive oil 2 tbsp. l.
Salt 1/2 tsp
Ground black pepper 1/4 tsp.
Arugula 450 g
Parmesan cheese 60 g
Cooking method:

In a small bowl, mix finely grated lemon zest and lemon juice with olive oil, salt and pepper. Whisk a little. Wash the arugula, remove the stems, and place the leaves in a large salad bowl. On a coarse grater, grate thin slices of parmesan cheese on top of the arugula. Mix with prepared lemon dressing.

Corn salad with arugula and bacon
Ingredients
4 pieces of corn on the cob
1 bunch arugula
4 slices of bacon
1/3 cup green onions
1 tablespoon wine vinegar
1 tablespoon olive oil
1/8 teaspoon cumin
1 pinch salt

Sweet corn tossed with peppered arugula, bacon, onion, cumin and wine vinegar balance the corn.

Cooking corn right in the husk. It can be grilled to give it a smoked taste, or boil it for about 15 minutes.

In a bowl, combine corn, chopped arugula, bacon and onion. In a separate bowl, whisk together oil, vinegar, salt, pepper and cumin.

Before serving, dress the salad with this mixture. Taste and add vinegar as needed. Corn salad with arugula and bacon is ready.

Salmon with mushrooms, leeks and arugula
Ingredients:
Mushrooms - 220 g
Leek - 1 pc.
Vegetable oil - 3 tbsp. l.
Salt, ground black pepper
Lemon - 1 pc.
Salmon fillet (about 200 g) - 4 pcs.
Arugula - 3 cups

Preheat oven to 230 degrees. Cover the baking sheet with parchment.

Cut the mushrooms into 0.6 cm slices. Cut the leek in half lengthwise, then cut into 0.3 cm slices. Mix the mushrooms, leek, olive oil, ½ tsp. salt and ¼ tsp. pepper.

Grate the lemon zest on a fine grater. Separately, mix the zest with 1 tsp. salt and ¼ tsp. pepper.

Lay the salmon fillet on a baking sheet. Rub the fish with grated zest. Spread mushrooms and leeks in an even layer around the salmon.

Fry the fish with mushrooms in the oven for 10-15 minutes. If the salmon is ready earlier than the rest of the products, transfer it to a plate and place the baking sheet in the oven for another 3-5 minutes.

Combine arugula leaves with fried mushrooms and leek, pour over lemon juice (about 1 tablespoon) and mix. Salt, pepper and add lemon juice to taste. Divide into four servings. Lay a piece of salmon on top.

Beef medallions with mushrooms and arugula
Ingredients:
Dried tomatoes, canned (halves) - 3 pcs.
Butter, softened - ¼ cup
Sherry vinegar - ¼ tsp
Salt
Ground black pepper
Beef tenderloin (medallions about 1 cm thick) - 4 pcs. (350 g)
Olive oil - 1 tbsp. l.
Shallot chopped - 2 pcs.
Royal champignons (sliced caps, 1 cm each) - 110 g
Arugula - 200 g (2 bunches)

Mix chopped dried tomatoes with 2 tbsp. l. butter and vinegar. Add 1-2 pinches of salt. Wrap in plastic wrap and shape into a 5 cm long cylinder. Place in the refrigerator (or freezer if short on time).

Salt and pepper the meat on both sides. Heat the olive oil well in a frying pan for just enough big fire. Grill the medallions for 2 minutes on each side ("rare") or longer until desired doneness. Transfer to a plate and cover with foil to keep meat warm. Add to the pan 2 tbsp. l. butter. When it starts to foam, add the chopped onion and cook for 30 seconds. Add mushrooms and a pinch of salt. Cook, stirring, 2-3 minutes. Add arugula, stir. Cook just enough to soften the lettuce leaves. Arrange mushrooms and arugula on two plates. Top - two medallions and a piece of chilled butter with tomatoes (this oil, by the way, is perfect for young lamb and fried chicken).

Salad with arugula and strawberries
Ingredients:
a bunch of arugula
150 g strawberries;
200 g feta.

For refueling:
4-5 art. l. olive oil;
2 tbsp. l. grape seed oil (can be omitted by increasing the amount of olive oil);
1 tsp narsharaba (can be replaced pomegranate juice or wine vinegar)
1 tsp honey;
1 tsp mustard;
1 tsp dry basil.

Prepare the dressing, wash the salad, wait for the water to drain. Most of the dressing sprinkle the leaves, mix gently. Spread on serving plates, crumble some feta on top, spread the chopped strawberries, serve with a fresh baguette.

Shrimp salad with avocado and raspberries
Products:
120 gr arugula
500 gr king prawns
500 gr raspberries
2 avocados
juice of half a lemon
1 st. a spoonful of balsamic vinegar
1 st. tablespoon Dijon mustard
4 tbsp. spoons of olive oil

Cooking:
Mix in a blender 250 gr raspberries, mustard, vinegar. Continuing to mix, gradually pour in the olive oil.
Cut the avocado into large cubes and immediately pour over the lemon juice.
Mix arugula, avocado and shrimp with dressing.
Just before serving, decorate the salad with the remaining raspberries.

Pizza with mozzarella and arugula
For 4 servings:
425 g flour
0.5 sticks of yeast
sugar
20 g dried tomatoes in oil
370g frozen chopped tomatoes
1 st. dog spoon
200 g tomatoes
200 g mozzarella cheese
twigs of basil
50 g arugula
Sift flour, make a well in it. Crumble the yeast into it, add 1 pinch of sugar and add 50 ml warm water. Cover and leave to rise for 20 minutes in a warm place. Dried tomatoes cut into cubes and with 2 tbsp. tablespoons of the oil in which they were stored, 100 ml of warm water, 0.5 teaspoons of salt, mix into the dough. Leave to rise for another 30 minutes. Mix chopped tomatoes with pesto. Divide the dough into four portions and roll out. Put on greased baking sheets, brush with sauce. Cut fresh tomatoes with mozzarella into slices. Pour over pizza and leave to rise for 30 minutes. Heat the oven to 200°. Bake pizza for 30 minutes. Garnish with basil and arugula.

Pesto Sauce with Arugula and Cashews
We will need:
2 bunches arugula, peeled, leaves separated
80 g cashew nuts, lightly toasted
50 gr chopped parmesan
1-2 garlic cloves
olive oil
salt and pepper
pinch of crushed chili pepper
1 tsp Sahara

Cooking:
Italian sauces are divine in their simplicity and exquisite taste!

Mix all ingredients except olive oil in a mixer. Gradually add olive oil to the bowl. The pesto is ready. It can be used immediately with gnocchi or stored in the refrigerator for 3-5 days.

RUCOLA SALAD WITH CHICKEN LIVER
What do you need:
70-100 g of mushrooms (mushrooms, oyster mushrooms), 200-250 g of chicken livers, 3-4 tablespoons of olive oil, 1 teaspoon of mustard (preferably with grains), a bunch of arugula, 1 tablespoon of cognac, 1 tablespoon of white vinegar or red wine, freshly ground black pepper, sea salt.

Cooking method:
Wash and clean the mushrooms, cut them into slices. Heat 2 tablespoons of olive oil in a frying pan and fry the mushrooms, season with salt and pepper. After 2-3 minutes, add mustard and vinegar, mix. In a second frying pan, heat 1 tablespoon of olive oil and fry the livers. Fry them for no more than 2-3 minutes so that they remain soft and tender. Salt lightly and add cognac. Stir in livers and mushrooms. Put arugula leaves in a deep bowl, add half of the mushrooms and livers, 1 tablespoon of olive oil, mix. Put the salad on plates, put a few livers and mushrooms on top, pour over the dressing in which they were fried.

Warm potato and arugula salad
What else is needed:
arugula - 2 pack.
Boiled potatoes,
12 anchovies,
3 art. caper spoons,
For refueling:
juice of 1 lemon
1 fresh chili pepper
5 st. spoons of olive oil
bunch of parsley
freshly ground black pepper

Cooking method:
Soak the anchovies in water for 10 minutes, and then disassemble them into fillets, lightly sprinkle with lemon juice and pepper.

Cut the cooked boiled potatoes into quarters, warm them in butter in a pan or in the microwave, mix with capers, parsley, finely chopped chili peppers (without seeds), 1 tbsp. spoon of lemon juice and 4 tbsp. spoons of olive oil.

Dress with lettuce leaves 1 tbsp. a spoonful of olive oil and the remaining lemon juice and mix with potatoes.
Put the salad in a deep dish, spread the anchovy fillets on top.

Arugula and eggplant salad
Ingredients:

Arugula - 200 g
- Olive oil - 80 ml
- Eggplant - 400 g
- Pine nuts - 60 g
- Balsamic vinegar - 60 ml
- Cherry tomatoes - 200 g

Cooking:
Wash and dry the arugula beforehand, otherwise the dressing will drain from it.
Cut eggplant into slices, fry in olive oil. Oil should not be much, just a little bit.

Roast nuts in a pan.

Put the arugula, sprinkle with balsamic vinegar, top with eggplant, cut into 2 parts of cherry tomatoes, pour a little olive oil and garnish with pine nuts on top.

Salad with arugula and tomatoes
What you need: arugula 250 g.
cherry tomatoes 10 pcs.
red onion 0.5 pcs.
garlic clove 1 pc.
parmesan 50 g.
slices of white bread 6 pcs.
olive oil 50 ml.
balsamic vinegar 1 tsp
salt and pepper to taste
arugula salad

What to do:

Wash and dry the arugula. Wash the tomatoes and cut into 2 parts. Peel the onion and cut into half rings. Peel the garlic and cut into slices. Grate half of the Parmesan cheese on a fine grater, thinly slice the remaining cheese.

Cut the bread into thin narrow pieces, drizzle with oil and sprinkle with grated parmesan. Bake in an oven preheated to 200 ° C, 2-3 minutes, or fry on the grill.

Mix oil with vinegar, salt and pepper. Mix arugula, tomatoes, onion, garlic and Parmesan sheets in a bowl. Pour dressing over. Serve salad with croutons.

Risotto with arugula and bresaola, Italian cured beef ham
We will need:
base for risotto
70 gr butter
120 gr chopped Parmesan
125 g arugula leaves, roughly chopped
100 g bresaola, coarsely chopped
thyme
lavrushka

Cooking:
Prepare the base for the risotto. Take it off the fire.
Add bay leaf, thyme, butter, bresaola, arugula and parmesan to it. Mix well and cover with a lid. Let the rice soak up the flavors, this will take about 15 minutes.

Vegetarian tip: Instead of bresaola, sauté the mushrooms.

Risotto base recipe:
We will need:
1.1 l chicken, vegetable or fish broth
80-90 gr butter
1 large onion, finely chopped
2 garlic cloves, finely chopped
½ bunch fresh celery (leaves finely chopped)
400 gr rice for risotto
2 glasses of dry white vermouth (such as dry Martini Bianco) or dry white wine
salt, pepper to taste
120 g shredded Parmesan cheese

Cooking.
The basis for risotto is a great thing for big family with varied flavors. You can add fried vegetables, seafood, meat to the base, or you can leave it as it is - for lovers of the classics, soft, juicy and viscous, like a real Italian risotto.

1. Warm up the broth. In a frying pan, heat the olive oil and a little butter, add the onion, garlic and celery to the hot pan and sauté over low heat for 15 minutes. When the vegetables soften, add the rice and turn up the heat.

2. The rice will begin to brown, so don't stop stirring constantly. After a few minutes, the rice will become slightly translucent. Add vermouth or wine and keep stirring - amazing aroma will fill your kitchen ... Don't worry, the alcohol will evaporate, leaving fragrant, delicious rice in its place.

3. Once the vermouth or wine has been absorbed into the wine, add some warm broth to the rice and season with salt. Lower the fire a little, let the rice now simmer over low heat, but in a fragrant broth. Continue to gradually add the broth in batches, stirring constantly, making sure that each batch of broth has time to evaporate before the next is added. This will take about 15-20 minutes. Try the rice - is it ready? Continue adding the broth until the rice has softened, leaving only the core of each grain firm. Try to see if the risotto is salted enough. If not, salt and pepper to taste. If the broth runs out before the rice is cooked, add hot water instead of him.

4. Remove from heat and add 70g butter and chopped Parmesan. Mix well. Put the pan on the fire and sweat for a couple more minutes. This is the most important moment in making the perfect risotto, because it is at this moment that the risotto becomes viscous and juicy - the way it should be!

Marinated cheese and arugula
300g brisket, 1 pack (100g) marinated cheese in brine, 200g arugula, 100g cheese.

We cut the brisket and cheese into cubes, pour the cheese brine into a separate container, add the cheese itself to the cheese and brisket. We tear the arugula, mix everything.
Dressing: brynza brine, vegetable oil, salt, pepper seasonings to taste.
Before serving, drizzle with the dressing and serve the white bread croutons separately.

Tuna salad with arugula
Required products:

Tuna canned in its own juice - one jar;
Pitted olives;
Arugula;
Sun-dried tomatoes;
Olive oil and balsamic vinegar.

How to prepare tuna salad with arugula:

It is necessary to wash the arugula and then dry it. Open the can of tuna and take out the fish. We lay out the arugula on a beautiful dish, then put pieces of canned tuna on top of it. If you do not have sun-dried tomatoes, then they can be prepared very quickly. To do this, wash the tomatoes and cut them into halves, generously sprinkle various spices on them and put them in the microwave. Dried tomatoes are ready. Tomatoes prepared in this way do not keep for a long time, so it is preferable to eat them immediately. On top of the tuna you need to decompose sun-dried tomatoes and olives. Then the salad needs to be poured with oil and vinegar.

Penne with Arugula and Pesto
Ingredients
1/2 tablespoon olive oil
2 cloves garlic
350 grams of arugula
1/2 tablespoon crushed Walnut
3 tablespoons roasted walnut
1/3 teaspoon nutmeg
1/2 tablespoon grated cheese
450 grams penne pasta
200 grams green bean fresh

In a small skillet over moderate heat, cook mashed garlic in oil for about 5 minutes.
Pour arugula, walnuts, ½ tbsp. warm olive. oil, fried garlic and grind everything into a thick paste.

I add nutmeg, salt, pepper. Stir in remaining butter and cheese. Taste the Pesto and add seasonings to taste.

Penne with arugula and walnut pesto is ready.

Salad with arugula- this is a simple and tasty salad, we really need it on the eve of spring, when there are so few vitamins. It will saturate us with vitamins and vital chemical elements.

Arugula is a spicy herb, a distant relative of the dandelion known to us, it is also not whimsical, and if you like this salad, then you can add arugula to the list of herbs grown in the country or on the windowsill.

Arugula Salad Recipe:

1 tomato;
1 pepper;
1 small cucumber;
1 blue onion;
2 packs of arugula salad;
3 art. tablespoons of olive oil;
100 gr. sirtaki cheese; bunch of greens
parsley + dill;
Salt pepper,
balsamic vinegar to taste.

Progress:

Peel the onion, wash the vegetables, cut the arugula, rinse and dry.
Cut vegetables and cheese into cubes. Put arugula on a flat plate.
Put vegetables on top, salt and pepper, mix lightly, sprinkle with cheese.
Drizzle with balsamic vinegar and drizzle with olive oil.
Salad with arugula is ready to eat.

SALAD WITH RUCOLA: FIVE RECIPES

Rucola is a spicy herb that was eaten in ancient Rome. Rucola was very popular in the Mediterranean. In the famous pesto sauce, arugula can be replaced with basil. English queen Elizabeth was especially fond of this spice, so it was always added to salads at the royal table. We bring to your attention a selection of 5 recipes for salads with arugula.

Salad with arugula

This arugula salad recipe is very simple and delicious. It is worth noting that arugula has a peculiar taste that not everyone will like.

To prepare this elegant colorful salad, you will need

Ingredients

arugula - arugula packaging
cherry tomatoes - 10 pcs
curd cheese (can be taken with additives, for example, with garlic and herbs)
celery - 1-2 pieces
lemon - juice from one slice
olive oil - tablespoon
basil, tarragon, rosemary (you can use a mixture of "Italian herbs")
sea salt

Cooking

Put arugula in a large bowl, add cherry tomatoes cut into halves, celery in small pieces. Then squeeze a slice of lemon, salt the resulting mixture and pour salad with olive oil. Stir. Put the resulting salad with arugula in a beautiful salad bowl, and put small pieces of curd cheese on top, sprinkle with spices.

Salad with arugula and parmesan

Ingredients:

Rucola - 400 g
Parmesan - 150 g
Olive oil - 40 ml
Balsamic vinegar - 10 ml
Walnut - 5 ml oil
Grape seeds - 5 ml oil
Black pepper, salt to taste

Cooking:

Mix all ingredients. Rinse the arugula, dry it and lay it on a flat dish or in a salad bowl, then pour over the dressing. Lay thin parmesan sheets on top of the salad. It will turn out very tasty if you use a knife for cutting vegetables to cut into slices.

Arugula Salad with Pear

Ingredients:

Rucola -75 g
Pears - 2 pieces of medium size
Lemon juice - 1.5 tablespoons
Olive oil - 1.5 tablespoons
Parmesan - 20 g
Freshly ground pepper, salt - to taste

Wash the pears and remove the core, then cut the pears into thin slices. Sprinkle with lemon juice. Season the arugula with pepper, salt, oil. Lay the pears around the circumference of the salad bowl, and put the arugula in the middle. Grate the parmesan into thin shavings and garnish the salad.

Salad with arugula and shrimps

Arugula-cherry tomato-shrimp combination is quite trendy and common. Based on this combination, many various recipes, here is one of them.

Ingredients

Arugula - 1 medium bunch
Peeled shrimps - 400 g
Cherry tomatoes - 400 g
Parmesan - 50 g
Balsamic vinegar - 1 tablespoon
Olive oil - 1 tablespoon
Ground pepper, salt - to taste

Cooking

If you use frozen shrimp to prepare the salad, just pour boiling water over them for a few minutes. If the shrimp are raw, fry the shrimp on both sides in a frying pan, then place on a paper towel to excess oil absorbed. Cut the cherry tomatoes into halves-quarters, depending on the size.

Cut the cheese into thin slices (it is very convenient to do this with a vegetable cutter). Put the arugula in a salad bowl, add all the remaining ingredients and mix. Dressing for salad with arugula and shrimp is prepared as follows: beat balsamic vinegar with oil with a fork until emulsified, add pepper, salt. Drizzle dressing over salad before serving.

Salad with arugula and pine nuts

Ingredients

Pine nuts -50 g
Arugula salad - 1 bunch
Garlic - 1 clove
Parmesan - 30 g
Vegetable oil, balsamic vinegar - to taste
Pepper, salt - to taste
Lemon juice - to taste

Cooking

Mix lemon juice, bite, pepper, garlic, salt - this is a salad dressing. Add nuts to arugula, pour over dressing, sprinkle with grated parmesan on top.

Mix oil, lemon juice, vinegar, salt, pepper, garlic - this is a dressing. Add nuts to the lettuce leaves, pour over the dressing, sprinkle with grated parmesan.

Bon Appetit!

Arugula and Shrimp Salad: Gourmet Options

Arugula salad is a simple and healthy replacement for high-calorie and heavy holiday snacks. There are a huge number of variations of this marvelous dish, suitable for a family feast, and for a business meeting, and for a romantic dinner. The main and unchanged ingredients are, of course, fresh seafood and vigorous greens.

Arugula salad with shrimps

Ingredients:

arugula 100 g;
shrimp 500 g;
olive oil 4 tablespoons;
lemon juice 4 tablespoons;
salt to taste;

Immerse the shrimp for 3 minutes in boiling salted water. After recline in a colander, rinse cold water and clear the shells. Put tender meat in a separate bowl, pour over lemon juice and leave for a while.

Pick up arugula with your hands (from the knife it will begin to oxidize and quickly lose its appearance), place in a salad bowl. Drain the liquid from the shrimp and transfer them to the greens. To prepare the dressing for this salad is quite simple: mix the remaining lemon juice and olive oil, add salt and pepper. Salad should be dressed just before serving.

Arugula with shrimps, cherry tomatoes and parmesan cheese

Ingredients:

large shrimp - 300 g;
arugula;
Cherry tomatoes;
Parmesan cheese 50 g;
olive oil 4 tablespoons;
garlic clove 1 piece;
salt.

Cut a clove of garlic into several pieces and fry in olive oil, after which we remove the garlic. Fry thawed and peeled shrimp in garlic oil - no more than a minute, otherwise they will become tough and rubbery. Cut the tomatoes into halves. Finely chop the parmesan or three on a special cheese grater. Mix olive oil, balsamic and salt until smooth. Put the washed and well-dried arugula on a plate, season with sauce. Put shrimp and tomatoes on top, sprinkle with cheese. Salad ready!

Arugula with tiger prawns and avocado

Ingredients:

tiger shrimps 10 pieces;
arugula 80 g;
avocado 200 g;
Parmesan cheese 60 g;
pine nuts 10 g;
flower honey - 20 g;
lime 1 piece;
soy sauce - 10 ml;
balsamic cream 10 g;
olive oil 35 ml;
salt to taste;
ground black pepper to taste.

Wash and dry the arugula, remove the zest from half the lime and squeeze out the juice. Whisk together oil, lime zest and juice, balsamic cream, honey and soy sauce. Peel the avocado and cut into large cubes. Cherry cut in half, and parmesan thin slices. Fry in boiling olive oil Tiger chrimp 2-3 minutes, salt and pepper. We spread the arugula on a plate, top with shrimp, parmesan and cherry tomatoes, season with sauce, sprinkle with pine nuts. Everything is ready - you can serve!

French arugula and shrimp salad

Ingredients:

arugula leaves 70 g;
cherry 12 pieces;
slices of juicy melon 2 pieces;
small champignons 4 pieces;
large peeled shrimp 12-14 pieces;
grated parmesan 1 tablespoon;
olive oil 130 ml;
lemon juice or white wine vinegar 3 tablespoons;
Dijon mustard 1.5 teaspoons;
salt to taste;
ground black pepper to taste.
Optional:
1 small clove of garlic, passed through a press;
a few drops of liquid honey;
a pinch of finely chopped cilantro or parsley.

Wash and dry the arugula. We cut the melon into cubes, raw champignons (they must be very fresh) - into thin slices. Raw champignons are not only possible, but also necessary - they contain a huge amount of protein and selenium necessary for our body. Remember to only choose the freshest mushrooms and wash them well.

We clean the shrimp and quickly fry in olive oil. We mix all the ingredients of the dressing: oil, juice, mustard, garlic, honey and herbs. Season the mixture with salt and pepper to taste. By the way, this sauce can be stored in the refrigerator for up to three days! Arrange arugula, melon, mushrooms, shrimp and tomatoes on a plate. Mix everything well and pour dressing over. Salad goes well with white wine and a pleasant company.

Light salad of arugula, shrimp and grapefruit

Ingredients:

grapefruit 1 piece;
lemon 1 piece;
king prawns 150 g;
a handful of arugula;
olive oil 2 tablespoons;
garlic 1-2 cloves;
walnut 3-4 pieces;
salt, pepper mixture to taste.

We clean the grapefruit from the peel and films, divide the pulp into small pieces. We clean, finely chop and dry the walnut in a pan. It remains to lay out and serve the salad - pour grapefruit and shrimp on arugula, pour dressing and sprinkle with nuts. Bon Appetit!

gourmet arugula salad

Ingredients:

medium bunch of arugula 1 piece;
peeled shrimp 200 g;
avocado 1/2 piece;
cherry tomatoes 100 g;
balsamic vinegar 1 tablespoon;
olive oil 1 tablespoon;
olives;
goat cheese;
lemon juice 1 tablespoon;
salt to taste;
ground black pepper to taste.

We wash and put the arugula on the dishes. We clean the shrimps, sprinkle with oil and lemon juice, salt and pepper. Fry the shrimp in a pan for 1-2 minutes until the color changes. We spread the seafood on a dish with arugula. Peel the avocado and cut into cubes, mix with salad. Add whole olives.

We cut the goat cheese into thin slices, cut the cherry tomatoes in half. We mix all the ingredients. Now prepare the dressing: combine lemon juice, balsamic vinegar and olive oil. Pour dressing over salad.

Bon Appetit!

Lovers of light food, regardless of the time of year, try to stick to the right, healthy, balanced nutrition. With the approach of summer, heavy and high-calorie salads with an abundance of mayonnaise, for example, Olivier, Male Caprice, Mushroom Glade, fade into the background, because it's time for refreshing snacks. The basis of light dishes are seasonal vegetables and fruits. Salad with arugula and tomatoes is especially popular.

Classic recipe

Arugula is a favorite salad of Italians and famous chefs. Vegetable dishes prepared with such herbs have large quantity vitamins and low calories. Vitamin appetizer with cherry tomatoes and mozzarella is an interpretation of the famous Caprese dish, which has a more piquant taste.

The salad has a different recipe, chicken, seafood, parmesan cheese, sun-dried tomatoes, avocados and other products for every taste are added to the standard set of ingredients.

Salad with arugula, cherry tomatoes and mozzarella prepared according to classic recipe, suitable for diet food, will become a bright decoration of any table and will amuse the taste buds of even the most fastidious gourmet. The main advantage of this recipe is the speed of preparation - a great option if you need to make delicious snack hastily.

To prepare 2 servings of salad, you will need the following ingredients: a bunch of greens weighing 70-80 grams, 7-8 pieces of tomatoes, 100 grams of cheese, 2 tablespoons of olive oil and one and a half tablespoons of balsamic vinegar for dressing . How to cook the dish:

To prevent the arugula salad with tomatoes and mozzarella from turning out bland, add a pinch of salt and ground pepper to spice it up. After that, all components are thoroughly mixed and immediately served to the table so that the vegetables do not “spread” and lose their unique taste. Balsamic vinegar can be substituted for lemon juice if desired.

Salad with parmesan and pesto sauce

This cooking recipe cold appetizer from arugula with tomatoes and mozzarella originates from the times ancient rome. It differs from the previous dressing and the finishing touch when serving - grated parmesan.

To prepare 4 servings you will need following products: 10 pieces of cherry tomatoes, 250 grams of mozzarella, 70 grams of parmesan, a small bunch of arugula and basil (30 g), pine nuts (30 g), a clove of garlic, 2 tablespoons of olive oil and a teaspoon of lemon juice.

Conventionally, the entire cooking process can be divided into three stages - this is the preparation of products, the creation of pesto sauce and the design of the dish. Cooking process step by step:

Put the washed arugula on the bottom of the plate in which the finished salad will be served;
Wash the tomatoes, cut them in half and put them on top of the greens in a plate;
Dry the mozzarella and cut it into centimeter cubes. You need to spread the cheese in such a way that the pieces are located between the chopped cherry tomatoes;
Mince the basil, garlic, pine nuts and grate 1/3 of the Parmesan cheese. The components must be thoroughly mixed into a homogeneous mass with a mixer or food processor. Mix all ground ingredients with olive oil and lemon juice. The gas station is ready.

Before serving, the dish is sprinkled with the remaining grated parmesan and seasoned with pesto sauce. and cherry tomatoes are ready, bon appetit!

If you don’t want to mess with the dressing, then you can buy it in any large supermarket ready-made. But the beauty of freshly made pesto lies in the aroma of herbs and pleasant spicy taste.

There are many arugula salads, recipes with tomatoes, avocados, lettuce and other useful products. But you can not ignore the meat-eaters, who may not like a vegetable dish. Chicken meat will help to make a classic salad more nutritious and high-calorie . To prepare such a dish you will need:

The cooking process should start with the sauce. To do this, mix balsamic vinegar, lemon juice, olive oil, mustard seeds, spices in a bowl and mix the dressing well until a homogeneous mass is formed.

Now you can start cutting the cheese (it is recommended to dry it with a paper towel beforehand) and the cooled chicken breast. You should get small cubes. Transfer these products to a separate bowl and pour over half of the prepared sauce, this will make the chicken more juicy and spicy.

The next step is to prepare the vegetables. Greens must be cut into large pieces or torn with your hands. If ordinary tomatoes are used, then their flesh is cut into small cubes. The tomato flavor of this variety of tomatoes will add a pleasant sourness to the appetizer. If cherry tomatoes were bought, then they must be cut into quarters.

Now it remains only to mix the chicken and cheese with vegetables and season the dish with the remaining sauce. It is important to carefully mix all the ingredients. A simple and delicious salad is ready!

Appetizer with shrimp and arugula

This cherry tomato salad will appeal to all seafood lovers. Thanks to the addition of shrimp and soy sauce, the classic Italian dish immediately becomes a delicious fusion snack. To prepare two servings, you will need the following products:

First you will need to clean the seafood. Shrimp meat must be separated from the shell, the head is also cut off. The prepared product is fried in olive oil. It is important to pre-heat the pan and fry the shrimp for literally a minute on each side. After that, seafood is sprinkled with lemon juice. If you want to cook a less high-calorie dish, then you can simply boil the shrimp in boiling water (1-2 minutes).

We wash the tomatoes, avocados and greens. Dry the arugula on a paper towel, and cut the cherry tomatoes into halves. After that, you should peel the avocado and get rid of the fruit pit. The cleaned product is cut into small cubes.

Now you can mix all the ingredients in a bowl. Before serving, the salad is flavored with a dressing of oil, balsamic vinegar and soy sauce. Since the last ingredient itself is very salty, you should not add salt to the dish.

Even such a simple dish as arugula salad has its own cooking secrets, thanks to which it turns out to be fresh, bright and healthy. To get the right taste some guidelines must be followed:

Attention, only TODAY!

Arugula recipes are always an occasion for creativity in the kitchen. We bring you 5 delicious ideas for inspiration! Any salad with arugula will take on a more refined taste, but we have chosen the brightest combinations.

10:13 16.07.2015

In order for your arugula dishes to be always tasty, bring maximum benefit and please the eye, you need to follow some rules. We know the secrets of success and are happy to share! I really want you to fall in love with this pungent greenery and feel it for yourself (it rejuvenates, heals nerves, increases hemoglobin levels and (attention!) Is an excellent aphrodisiac). Cook, dear, and enjoy!

1. Choose fresh arugula with medium-sized leaves. Make sure that there are no dark specks on the surface of the leaves.

2. Wash arugula only under cold water. Let it drain well, you can dry it with a paper towel.

3. Do not cut arugula with a knife. Put the leaves whole or tear them with your hands to make them a little smaller.

4. Arugula has a slightly bitter taste. Soften it with olive oil, balsamic vinegar or lemon juice.

5. Combine arugula with tomatoes, cucumbers, oranges, beets, grapes, avocados, salted fish, shrimp, boiled liver, chicken, canned tuna. Of the cheeses, Parmesan, mozzarella, feta, Adyghe are excellent. Arugula "pillow" is an excellent solution for a beautiful serving of meat, poultry, fish, stewed vegetables.

Beet salad with arugula

INGREDIENTS: 3 beets, a bunch of arugula, 100 g homemade cottage cheese, salt, 5 shallots or one red onion, 1 teaspoon mustard seeds, 1 tbsp. spoon of lemon juice, 1 tbsp. spoon of olive oil, black pepper, 2 slices of loaf, 1 teaspoon of soy sauce

COOKING: Wrap the beets in two layers of foil and bake in the oven for an hour. Clean and cut into slices. Wash the arugula. For the sauce, finely chop the shallot (or red onion), mix it with mustard seeds, lemon juice, soy sauce, oil, salt and pepper. Pour the beets with half the sauce and place on a plate, then put the arugula and pour the remaining sauce. At the end, add pieces of dried loaf and cottage cheese.

Baguette with arugula, tomatoes and mozzarella

INGREDIENTS: baguette, 200 g mozzarella, half a bunch of arugula, a sprig of cherry tomatoes, salt, butter

COOKING: Wash and dry the arugula and tomatoes well. Baguette cut lengthwise, grease thinly butter. Mozzarella (you can cheese, feta) and cherry tomatoes cut into circles. Put everything on the bottom of the baguette, a little salt. Cover with the second part of the baguette, press lightly.

Arugula with cucumber, avocado and salmon

INGREDIENTS: 1 avocado, 100 g lightly salted salmon, 1 fresh cucumber, arugula, olive oil, lemon juice

COOKING: Cut the avocado in half, peel, remove the pit and cut the flesh into pieces. Remove the peel from the cucumber and cut it into strips. Fish - thin slices. Then mix everything thoroughly and salt to taste. Lay down the arugula leaves, tearing them with your hands. So the salad will become even healthier and tastier. Drizzle everything with olive oil and squeeze a few drops of lemon.

Arugula Sauce

INGREDIENTS: 100 g arugula, 50 g grated cheese, 2 tbsp. spoons of olive oil, 2 tbsp. spoons of hazelnuts, juice of 1/2 lemon

COOKING: Whip the arugula and cheese with a blender until smooth. Add oil, lemon juice, chopped hazelnuts and beat again with a blender.

Chicken salad with vegetables

INGREDIENTS: 1 chicken breast, half a bunch of dill, 2 cucumbers, 5 cherry tomatoes, half a bunch of arugula, 1 tbsp. spoon of olive oil, 1 teaspoon of lemon juice, salt

COOKING: chicken breast boil with bay leaf and allspice. Cut the dill, tomatoes and cucumbers. Wash the arugula and dry it. Arrange the leaves on a plate, then the vegetables and the chicken. Mix olive oil, lemon juice and salt. Pour over lettuce, sprinkle with dill.

Original salads with arugula, light and tender, can conquer even the most demanding gourmet from the very first tasting. Previously it unique plant used only as a fortified supplement to the diet of pets and birds.

And today, a rare gourmet refuses to admit that arugula is a magnificent spice that complements salads and meat and poultry dishes with its aroma, and enriches them with healing properties.

To taste, this plant slightly resembles the sorrel so familiar to us, and has a delicate mustard aftertaste with hints of walnut and pepper. Legends can be made about the benefits of arugula - it reduces blood sugar, tones the entire body, strengthens blood vessels, increases hemoglobin levels, helps get rid of excess cholesterol and normalizes metabolism.

Arugula also has disinfectant, expectorant, diuretic properties, improves immunity, prevents the development oncological diseases, cures a cold. This plant is a natural aphrodisiac, it optimizes the work gastrointestinal tract, cleanses the body.

Although arugula is a real storehouse of valuable vitamins, minerals and fiber, people with serious liver and kidney diseases, as well as allergies and pregnant women, should use this culinary component with caution.

It should be remembered that when cooking, the plant should not be cut, but torn into pieces. There are only 25 kcal per 100 grams of arugula, so it can be considered a dietary product.

Delicious salad with arugula - step by step recipe with photo

For this dish, you can use other types of salad, other combinations of fruits, different proportions. It can be prepared with apricots and cherries (cherries). Any tender meat is perfect for a salad with arugula. However, you can do without it if you have cheese like ricotta.

Such recipes with arugula are a godsend for every cook, because you can cook a salad very quickly from what is already in your refrigerator, without picking up something exotic on purpose. And it will look beautiful, and it will be absorbed easily!

Your mark:

Cooking time: 35 minutes

Quantity: 2 servings

Ingredients

Boiled chicken meat: 50 g
Apricots and plums: 5-6 pcs.
Vegetable oil: 1 tsp
Balsamic vinegar: 1 tsp
Arugula: bunch
thyme: sprig
Salt:

Cooking instructions

Salad with tomato

The flavor combination of arugula with tomatoes is incredibly successful, and mankind has known this for a long time, because a salad of these ingredients - albeit with the addition of cheese - was prepared in ancient Rome.

The famous Italian pesto sauce very organically complements such an appetizing dish, however, in the traditional recipe, as a rule, olive oil is used as a dressing. The pre-chopped salad ingredients with arugula are laid out in layers in a transparent container, and this sight alone is already capable of stimulating an inhuman appetite.

The salad is extremely tasty and easy to prepare, you can add one more national seasoning of Italy - basil, as well as garlic, lemon juice, pine nuts to it.

There are a lot of variations of successful salads with tomatoes and arugula, and if you wish, you can invent your own version. This typical Italian dish looks especially impressive if you decorate it with arugula sprigs, cherry tomato halves, finely grated parmesan cheese.

shrimp salad recipe

This exquisite delicacy will decorate any meal - both everyday and festive. Arugula goes well with shrimp, and the result is light, savory and incredibly tasty. The attractive appearance of this salad and its rich nutritional qualities have made it a favorite dish of many gourmets around the world.

You don't have to spend a lot of time in the kitchen to please your family and friends with such a great dish with arugula - just add tomatoes, finely grated garlic, olive oil, salt and soy sauce to the declared ingredients.

Shrimps for salad must first be fried in a pan for several minutes, salt, add soy sauce and garlic. In a salad with arugula, you can add a little balsamic vinegar, pine nuts, hard cheese, grated on a fine grater, or avocado. If you are planning a romantic dinner, then it is best to refuse garlic.

Simple delicious salad with arugula and pine nuts

As you have already noticed, such a nutritious and tasty ingredient for salads as pine nuts goes well with arugula just the same. This dish cannot be imagined without such ingredients as mozzarella cheese (or parmesan, feta, cheese), cherry tomatoes, sweet mustard, olive or sunflower oil, vinegar, salt, pepper.

Cheese, as a rule, is cut into cubes, it is better to cut cherry tomatoes in half. And pine nuts become quite special if they are lightly roasted. The so-called California salad with arugula is very popular today, to which bacon, Provence herbs, wine vinegar and blue cheese are added.

Boiled shrimp, honey, garlic, beets, sour cream or mayonnaise, fresh basil, cumin, parsley, lemons, oranges and their juice, avocados, Parma ham, pineapples, raspberries or syrup from these berries can and should be added to a salad with arugula, greens (dill, parsley, lettuce), ripe pears - depending on the recipe you choose.

Try, experiment, and remember - a salad with arugula and pine nuts cannot turn out tasteless by definition. Very interesting taste sensations can be obtained by using not fresh, but sun-dried tomatoes in the preparation of this dish.

How to make chicken salad

Chicken and arugula salad will turn out to be truly delicious, and it is not necessary to make any special efforts for this. It is surprising, but for lovers of this appetizing and useful plant, of which there are many in the world, an appetizer of arugula, olive oil and a drop of balsamic vinegar is also good. However, if you add tender chicken meat, the result will certainly not leave you indifferent.

In such a dish, you can also put soft cheese, cherry tomatoes, boiled egg, Provencal herbs, mustard, sweet bell pepper, cashew nuts, tangerines, rice or buckwheat, blueberries, almonds, white wine, pasta, canned corn, mangoes, radishes, pineapples, pears, carrots or cucumbers.

For a spicy taste and dressing, you can use cinnamon, saffron, rosemary, orange juice, yogurt, fresh mint, dried basil, maple syrup, honey, yogurt, garlic, mushrooms, garlic, mayonnaise, strawberries, green salad, onion, avocado and more.

It all depends on the recipe and your personal preferences. Such a hearty and nutritious salad with arugula does not require any additional meat dish or any side dish.

Delicious liver salad

This dish is sure to please you - in most cases it can be served warm and thus replaces a full meal, and can warm you up perfectly at any time of the year.

Having tried a salad with arugula at least once, it is already impossible to forget its slightly sour, nutty taste, and if you add chicken or cod liver, you will get a real delicacy.

As a rule, pomegranate seeds, apples, honey, tomatoes, spices, herbs, boiled potatoes, eggs, balsamic or wine vinegar, sweet peppers, orange and lemon juice, olive oil, portobello mushrooms, oyster mushrooms, champignons, white mushrooms, pine nuts and other equally appetizing ingredients.

Salad variation with mozzarella

Eating an appetizer with mozzarella and arugula is no less pleasant - this cheese, which came to our table directly from the south of sunny Italy, is incredibly good on its own, and in combination with delicate, spicy arugula, it completely reveals all the facets of its so refined taste.

To prepare a salad, you will definitely need olive oil, lemons, tomatoes, pine nuts or cashews, as well as spices - usually dried basil, pepper and salt.

You can cook a salad with arugula and cucumbers, onion, and season with a sauce of mustard and light honey. The dish is prepared quickly and easily, and it is best to eat it immediately after preparation.

There is a very original recipe for a salad with arugula and mozzarella, in which pasta, sun-dried tomatoes, canned tuna, and sweet bell peppers have been used.

warm arugula salad recipe

Eating a warm salad with arugula is very pleasant, because this dish will certainly give you and your loved ones the aroma of summer. For example, you can prepare a fragrant salad with olive oil, red wine, stewed young veal, cherry tomatoes, honey, mushrooms and the unique Balsamico sauce. No less good is a salad with arugula with melted cheese, mushrooms and sweet peppers.

There are a lot of recipes for a warm salad with arugula on the World Wide Web, and the main thing is to find exactly those that will delight you and your loved ones. for a long time. Indulge in pleasure and try a warm appetizer with meat balls, seasoned with ginger-lingonberry sauce and other equally appetizing delicacies.

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