What is arugula? These are smooth, dark green leaves, reminiscent of the prickly leaves of a dandelion. Most often, arugula is traditionally used in Italian cuisine. This herb is growing in popularity as an ingredient to add raw to fresh salads, but is also good to use with cheeses, sandwiches, egg and chicken dishes, pastas, tomato dishes and vegetables. In addition, arugula is often added to pizza.

Composition of ingredients:

Arugula - a few stalks
Fresh cucumber - 1 pc.
Green onion - 1 pc.
Lettuce leaves - 1 bunch
Egg - 1 pc.
Olive oil - 1 tbsp
Salt - to taste

Preparation for 2 servings:

1. My lettuce leaves (you can also use young cabbage leaves), finely chop and put in a salad bowl.
   
2. We cook an egg. Then we clean the egg and cut it the way you like. Add to salad.
3. We wash green onions and arugula under water, put them on a board and cut them in the same way as we used to cut any other greens.
4. My cucumber and cut into cubes. Put in a bowl with the rest of the ingredients.
5. Salt to taste and drizzle with olive oil. We mix all the ingredients and get an excellent diet salad with arugula! Salad goes well with any side dish and meat dishes.

Supporters of tasty and healthy food have already got acquainted with the Italian spicy herb arugula. A variety of dishes are prepared from it, it is even added to pesto sauce instead of basil, but the most popular dish is a salad topped with fragrant leaves. Often a salad with arugula is complemented with cheese and tomatoes, olive oil dressing, balsamic vinegar and spices.

How to make arugula salad

The nut-mustard flavor of spicy leaves won the hearts of gourmets. Italian grass has become a leading ingredient in many salads. Juicy young shoots are harmoniously combined with a variety of products: meat, vegetables, fish, fruits. There are many ways to prepare appetizers from arugula. Even the usual beets or radishes will sparkle in a new way if you combine them with this greenery.

Sauce for arugula

The sauce will connect the components of the salad into a single whole. Italians season spicy greens not only with olive oil and mayonnaise familiar to us, but with a combination of aromatic products. The sauces contain the secret of how to cook an Italian dish deliciously. For example, add olive oil, a little sugar and salt to hot orange juice. In addition to olive oil, dressings can contain:

• yogurt, apple cider vinegar, mustard, garlic, honey;
• soy sauce, garlic, lemon juice.

Arugula Salad Recipes

Exquisite young shoots are an ingredient that will spice up familiar products. Delicate leaves are the perfect complement to both sweet fruits and salted fish. To prepare an arugula salad tasty and beautiful, as if it was created for a photo in a glossy magazine, you do not have to make a lot of effort. Bright greenery is a worthy decoration for any treat.

Arugula salad with cheese

• Time: 10 min.
• Servings: 2 persons.
• Purpose: snack.
• Cuisine: Italian.
• Difficulty: easy.

A piquant plant came to us from Italy, so many dishes are prepared from products traditional for this area. No Italian dish is complete without cheese. Spicy Parmesan, sweet mascarpone, or salty Grana Padano are good choices for green leafy recipes. The following arugula salad with cheese is made with sour mozzarella.

Ingredients:

• mozzarella - 300 g;
• cherry - 100 g;
• arugula - 100 g;
• olive oil, balsamic vinegar - for dressing.

Cooking method:

1. Cut the tomatoes in half, mozzarella into pieces.
2. Put young leaves in a salad bowl, add all the ingredients.
3. Pour in the oil-vinegar mixture, stir.

With arugula and tomatoes

• Time: 5 min.
• Servings: 2 persons.
• Calorie content of the dish: 118 kcal per 100 g.
• Purpose: snack.
• Cuisine: Italian.
• Difficulty: easy.

If you chose a salad recipe with arugula and cherry tomatoes for a homemade dinner, you can replace small tomatoes with tomatoes from the garden. This will have little effect on the taste, but may slightly impair the visual perception. If you are cooking for yourself and your family, and not for a photo in a fashion magazine, then a replacement is perfectly acceptable. To complete the taste, add a couple of details to the red and green picture.

Ingredients:

• cherry - 0.3 kg;
• arugula - 60 g;
• parmesan (grated) - 2 tbsp. l.;
• garlic - 1 tooth;
• olive oil - 2 tbsp. l.;
• balsamic - 1 tbsp. l.

Cooking method:

1. Cut the tomatoes in half, pour them with the oil-vinegar mixture.
2. Chop the garlic, add it to the tomatoes.
3. Add fragrant leaves to the salad bowl, mix with salt and pepper, sprinkle with parmesan.

With arugula and shrimp

• Time: 20 min.
• Servings: 5 persons.
• Calorie content of the dish: 151 kcal per 100 g.
• Purpose: snack.
• Cuisine: Italian.
• Difficulty: easy.

Spicy spicy herbs can shade the tenderness of seafood. You do not need detailed instructions with photos for cooking, only a drop of inspiration and quality products. A light salad is a great option for a festive dinner. Delight the family with a treat with an unusual dressing. The sauce contains lemon and honey for a subtle sweet-sour taste.

Ingredients:

• cherry tomatoes - 300 g;
• shrimp - 800 g;
• arugula - a bunch;
• parmesan - 80 g;
• garlic - 2-3 teeth;
• pine nuts - 60 g;
• olive oil - 6 tbsp. l.;
• soy sauce - 6 tbsp. l.;
• lemon - ¼ part;
• honey - 2 tsp

Cooking method:

1. Lay the spicy leaves in a bowl on a plate.
2. Cut the tomatoes in half, spread on the grass.
3. Shrimp fry in a pan with garlic, put the seafood on a plate.
4. Cut into thin pieces of parmesan. Arrange a few slices of cheese on top.
5. Mix soy sauce, olive oil, honey, lemon juice.
6. Drizzle with dressing, garnish with cheese and nuts.

With arugula and pine nuts

• Time: 10 min.
• Servings: 2 persons.
• Calorie content of the dish: 134 kcal per 100 g.
• Purpose: snack.
• Cuisine: Italian.
• Difficulty: easy.

If you want to surprise the family with an unreal combination of flavors, you need to make a mixture of spicy greens, pine nuts and pears. The sweetish composition is a delight for gourmets. The final note in the flavor melody will be given by the selected cheese variety. You can add cheese or feta. This recipe uses parmesan, which is common in Italy.

Ingredients:

• arugula - a bunch;
• pear - 2 pcs.;
• pine nuts - 20 g;
• grated parmesan - 2 tbsp. l.
• olive oil - 2 tbsp. l.;
• lemon juice - 2 tbsp. l.;
• balsamic - 1 tsp;
• honey - 2 tsp

Cooking method:

1. Spread the leaves on a plate, sprinkle with cheese, salt.
2. Cut the pears into cubes, put the pieces in the next layer.
3. Sprinkle pine nuts on top.
4. Mix lemon juice, honey, vinegar and oil. Pour the sauce over the dish.

With chicken

• Time: 40 min.
• Servings: 5 persons.
• Calorie content of the dish: 90 kcal per 100 g.
• Purpose: snack.
• Cuisine: Italian.
• Difficulty: medium.

To prepare a hearty salad of chicken and spicy greens, you will have to try. The process will take a little longer than other recipes, but the result is worth the effort. In the restaurant version of the recipe, long pieces of meat are not mixed with other ingredients, but laid out on the edge of the plate. The remaining components are sprinkled with sesame seeds fried in a pan.

Ingredients:

• chicken meat (fillet) - 0.4 kg;
• arugula - 1 bunch;
• flour - 0.5 tbsp.;
• tomatoes - 0.2 kg;
• cucumbers - 2 pcs.;
• garlic - 2 teeth;
• vegetable oil - 3-4 tbsp. l. for frying;
• soy sauce, pepper, salt, olive oil, curry - to taste.

Cooking method:

1. Cut the fillet into long pieces, roll them in flour. Fry them in a hot pan with oil, then cut into strips.
2. Put the leaves in a salad bowl.
3. Cut cucumbers and tomatoes into small pieces, distribute vegetables and meat in a salad bowl.
4. Add chopped garlic, the rest of the ingredients to taste.

With liver

• Time: 40 min.
• Servings: 2 persons.
• Calorie content of the dish: 100 kcal per 100 g.
• Purpose: for dinner.
• Cuisine: Italian
• Difficulty: easy.

A dish with arugula and liver is a hearty and light full dinner. You can serve it either warm or cold. The recipe uses roasted bell peppers. If you bake it in the traditional way in the oven, it will take 30 minutes to prepare the product. The time for baking sweet peppers in the microwave is less - only 6-7 minutes.

Ingredients:

• boiled chicken liver - 160 g;
• green onions - 20 g;
• sweet bell pepper - 3 pcs.;
• leaf lettuce - 70 g;
• arugula - 20 g;
• apple cider vinegar or balsamic - 1 tbsp. l.;
• olive oil - 1 tbsp. l.;
• iodized salt - to taste.

Cooking method:

1. Cut the liver into pieces.
2. Bake bell pepper, peel, cut into strips.
3. Tear the greens into pieces, cut the onion into rings.
4. Stir olive oil with squeezed lemon juice, salt and pepper.
5. Spread on a plate like this: lettuce, arugula, liver, sweet pepper, green onion, dressing.

Warm salad with arugula

• Time: 20 min.
• Servings: 1 person.
• Calorie content of the dish: 115 kcal per 100 g.
• Purpose: snack.
• Cuisine: Italian.
• Difficulty: easy.

Mushroom aroma and light bitterness in a warm salad will surprise you with its special taste. Such a treat is not only worthy of the home table, the dish is a frequent guest in gourmet restaurants. Treat yourself to an amazingly delicious dish, because it is so easy to prepare, and the products used are the simplest. You can replace the melted cheese from the recipe with any other variety.

Ingredients:

• champignons - 100 g.
• arugula - 20 g;
• processed cheese - 20 g;
• bell pepper - ½ pc.;
• vegetable (usually olive) oil, salt, balsamic - to taste.

Cooking method:

1. Put the arugula on a plate.
2. Cut mushrooms into slices and fry in a pan, salt.
3. Pepper cut into cubes.
4. Arrange the mushrooms and peppers on top of the green leaves.
5. Grate the cheese, sprinkle on top of the salad with arugula, season with vinegar.

With oranges and arugula

• Time: 10 min.
• Servings: 2 persons.
• Calorie content of the dish: 98 kcal.
• Purpose: snack.
• Cuisine: Italian.
• Difficulty: easy.

Healthy food is delicious if you choose the right ingredients. The arugula and orange salad recipe will not only give a lot of vitamins and minerals to your body, but also leave an unforgettable impression of its amazing taste. Goat cheese, greens and citrus fruits - an unusual combination, but a guaranteed pleasure even for sophisticated gourmets.

Ingredients:

• arugula - 1 bunch;
• oranges - 2 pcs.;
• feta - 6 tbsp. l.;
• garlic - 2 teeth;
• honey - 1 tsp;
• lemon juice - 3 tbsp. l.;
• olive oil - 1 tbsp. l.;
• basil leaves - to taste.

Cooking method:

1. Mix the sauce: oil, finely chopped garlic, honey, lemon juice.
2. Peel the oranges, cut the pulp into slices.
3. Add arugula, feta pieces, pour dressing.

with avocado

• Time: 10 min.;
• Servings: 2 persons.
• Calorie content of the dish: 330 kcal per 100 g.
• Purpose: snack.
• Cuisine: Italian.
• Difficulty: easy.

Ingredients:

• avocado - 1 pc.;
• slightly salted salmon - 100 g;
• cucumber - 1 pc.;
• arugula - 1 bunch;
• dressing of lemon juice and olive oil - 2-3 tbsp. l.

Cooking method:

1. Cut the avocado pulp into pieces, cucumber into strips, fish into small slices.
2. Mix pieces of salmon, avocado, cucumber, arugula, sprinkle everything with oil and lemon juice.

With quail eggs

• Time: 5 min.
• Servings: 1 person.
• Calorie content of the dish: 98 kcal per 100 g.
• Purpose: snack.
• Cuisine: Italian.
• Difficulty: easy.

Neat quail eggs are a real salad decoration. If other varieties of tomatoes can be used for other recipes, then in this dish there are only cherry tomatoes. Surrounded by exquisite grass with unusual leaves, miniature products look amazing. Add a small pinch of Provencal herbs to the dressing to emphasize the identity of the taste.

Ingredients:

• arugula - 1 bunch;
• cherry tomatoes - 10 pcs.;
• quail eggs - 10 pcs.;
• olive oil, balsamic vinegar, garlic, Provence herbs - to taste.

Cooking method:

1. Cut the eggs and tomatoes in half, tear the arugula with your hands, mix the ingredients.
2. Combine the dressing elements, pour the dressing over the salad.

From strawberries and arugula

• Time: 10 min.
• Servings: 1 person.
• Calorie content of the dish: 124 kcal per 100 g.
• Purpose: snack.
• Cuisine: Italian.
• Difficulty: easy.

Red-green bright salad with a rich taste is a joy for aesthetes and gourmets, combining unusual products into a single whole. Only from one glance at such an accumulation of colors in one plate, a festive mood arises. Catch the unique aroma, try this impeccable treat to understand what a pleasure it tastes and smells.

Ingredients:

• arugula - 50 g;
• pine nuts - 20 g;
• strawberries - 200 g;
• balsamic, olive oil - for dressing;
• ground black pepper, salt - to taste.

Cooking method:

1. Heat up a dry frying pan and toast the nuts in it.
2. Put the arugula on a dish, top with nuts and strawberries, cut into thin slices.
3. Add balsamic, oil, salt, pepper.

Video

step by step recipe with photo

Small discreet leaves of arugula conceal a rich spicy taste, which is why they are used in salads, sauces, as a seasoning for meat. Italians are especially indifferent to arugula, sometimes they even add it to the popular and well-known pesto sauce.

In our region, where the culture of seasonings and spices is not so rich, arugula is just beginning to enter the culinary everyday life and this is a great opportunity to experiment.

Try adding some of its leaves to the simplest vegetable salad - it will change radically.

By the way, arugula will be good paired with basil, a variety of cheeses and seafood.

Ingredients

• fresh cucumbers - 3 pcs.
• tomatoes - 4 pcs.
• pepper - 1 pc.
• arugula - 50 g
• salt - 2 g
• pepper - 1 g

How to make a salad with arugula and tomatoes

1. We prepare our vegetables for slicing. Rinse cucumbers, tomatoes, peppers and arugula well under running water. If the cucumbers are large, then it is better to remove the peel from them, as it can give additional bitterness. If the cucumbers are small, you can leave the peel on them. Cucumbers cut into small halves.

2. We shift the chopped cucumbers into a deep bowl. Preparing the pepper for cutting. We take out the stalk and core. Cut the pepper into small pieces and add to the cucumbers.

3. Cut the tomatoes in half and cut out the stem. Next, cut into half rings and transfer to a bowl with vegetables.

4. Cut off the leaves from the prepared arugula and add to the salad. Salt and pepper the vegetables a little, mix well.

5. Put the finished salad on plates. The total amount of prepared salad is enough for 2-3 servings. Total cooking time 20 minutes.

Note to the owner

1. Leave the list of ingredients unchanged, keep the dosages completely, but get a different taste of the salad - is this possible? Quite. It is necessary to use the Croatian version of the recipe for this dish: remove the skin from both tomatoes and cucumbers, cut all products, except for arugula, very, very finely - almost to turn into mashed potatoes. When the tomato juice is plentifully allocated - mix. Serve in deep bowls.

2. Each component of the salad is combined with soft white cheeses. Feta cubes, miniature cheese slices, small mozzarella balls, pieces of Safed, Adyghe, Ossetian cheese - the taste of an appetizer with arugula, when these ingredients are added, will approach the reference one, according to gourmets.

3. If you decide to chop the vegetables large, then it does not hurt to season them with something: olive oil infused with fragrant herbs, pomegranate or grapefruit juice, grape balsamic. If you choose the first option, the appetizer will become more tender. Juice will enrich it with vitamins and give it sourness, and balsamic vinegar - piquancy and attractive aroma.

4. In Montenegro, a salad with arugula, as a rule, is side by side on the table with krstač. It is difficult to buy this Mediterranean drink here, but it will be fully replaced by dry wines with a pronounced tart taste.

Published: 10.04.2016
Posted by: FairyDawn
Calories: Not specified
Cooking time: not specified

Today I want to cook a very tasty and quite festive salad. Although it is prepared quite simply and quickly, but the unusual composition of the ingredients makes it so fabulously tasty, with a deep aroma that creates blue cheese and a wonderful dressing from a mixture of olive oil, honey and soy sauce, mixed with pieces of mouth-watering ciabatta.
In its idea, a salad with arugula and cucumbers, the recipe with a photo of which I offer, is a purely Italian dish, because it is there, on the Mediterranean coast, among luxurious greenery and flowers that such magnificent combinations of tastes can be created, which then become the quintessence of pleasure in our kitchen.
See also cooking.
Really very simple salad technology, just a few processes. We mix the ingredients and pour in a fragrant sauce, such a dish can be served for a festive dinner in portions for each guest. It will be just an amazing dinner - all the guests gathered at the table will tell you about it.
The main thing when you buy arugula, try to choose the youngest greens, it is more tender and fragrant, and has a more open taste. As for the choice of cheese, then here you can express yourself according to your desire and possibilities. Do not forget that blue cheese is a rather delicate and delicate product, so you need to work with it carefully so as not to destroy its texture and savory taste.
Salad dressing is also no less interesting. We will mix the butter with slices of ciabatta, as well as fragrant fragrant honey and soy sauce.
The recipe is for 2 servings.
Ingredients:
- fresh greens of arugula - 1 bunch,
- fresh fruits of cucumbers - 2 pcs.,
- blue cheese (gorgonzola, dorblu, roquefort) - 150 g,
- ciabatta (stale) - 2 slices,
- olive oil - 2 tbsp. l,
- soy sauce - 2 tbsp. l,
- honey - 1 tsp

Step by step recipe with photo:

Rinse fresh green arugula well in running water, then dry with a towel. Put the arugula on a dish.
Break the blue cheese into small pieces and put on top of the arugula.




We cut the washed cucumbers into circles, not very thin, so that they do not let the juice go.




Prepare dressing - pour olive oil into a bowl.
Add soy sauce or balsamic vinegar (glaze) to enhance the taste.
The final touch is honey, add and mix the dressing.

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.

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 of cottage cheese, salt, 5 shallots or one red onion, 1 teaspoon of 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. Cut the baguette lengthwise, brush thinly with 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: Boil chicken breast 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.