A great addition to dinner would be a salad with arugula. However, it can be not only an additional dish, but also the main one. A big plus of the presented recipes is their ease of preparation, and the ingredients for them can be found in any supermarket.

Ingredients for salad with arugula and chicken breast:

• arugula – 100 g;
• tangerines – 3 pcs.;
• honey – 2 tsp;
• chicken breast – 260 g;
• onion – 1 pc.;
• vegetable oil – 2 tbsp. l.;
• olive oil – 2 tbsp. l.;
• mustard – 2 tsp;
• lemon juice – 2 tbsp. l.;
• spices - to taste.

How to cook - step by step recipe:

1. The arugula is trimmed from the stems and placed on a plate.
2. Tangerines are peeled, divided into small parts and laid on top of arugula sheets.
3. The chicken breast is cut into small pieces, rolled in spices and fried in vegetable oil for 6-8 minutes.
4. The chicken is placed on a plate on top of the fruit pieces.
5. The onion should be cut into half rings or rings and placed on the meat.
6. Mix olive oil, spices, honey, mustard and lemon juice. This mixture is poured over the salad.

Festive appetizer with shrimp

Ingredients of salad with arugula and shrimp:

• arugula – 100 g;
• cherry – 8 pcs.;
• pine nuts – 25 g;
• cheese – 100 g;
• shrimp – 250 g;
• garlic – 2 cloves;
• olive oil – 2 tbsp. l.;
• honey – 2 tsp;
• lemon juice – 2 tbsp. l.;
• soy sauce – 2 tbsp. l.

Instructions for preparing the dish:

1. Cherries are cut into halves and laid out on green sheets.
2. The shrimp are cleaned, fried a little and placed on a plate.
3. The cheese is grated on a coarse grater on top of the almost finished salad.
4. Olive oil, honey, soy sauce and lemon juice are mixed. This sauce is poured over the dish.

Delicious salad with tuna and arugula

Ingredients for tuna and arugula salad:

• arugula – 100 g;
• tomatoes – 3 pcs.;
• canned tuna – 1 can;
• avocado – 1 pc.;
• eggs – 2 pcs.;
• wine vinegar - 1 tbsp. l.;
• olive oil – 2 tbsp. l.;
• greens and sesame - “by eye”.

How to prepare this salad:

1. The eggs are hard-boiled and divided into four parts.
2. Arugula leaves are laid out on a plate.
3. The tomatoes are cut into slices or cubes and placed on the greens. Pieces of eggs are also placed here.
4. The avocado is peeled and cut into slices, which are used to decorate the edges of the plate.
5. The tuna is kneaded right in the jar and placed on a plate.
6. Vinegar and olive oil are mixed. The mixture is poured over all components.
7. The already beautiful salad is sprinkled with sesame seeds and herbs.

Cooking with sun-dried tomatoes

Salad with sun-dried tomatoes and arugula consists of:

• olives - 1 jar;
• onion – 1 pc.;
• arugula – 100 g;
• sun-dried tomatoes – 50 g;
• lemon juice – 1 tbsp. l.;
• olive oil – 2 tbsp. l.;
• cheese – 50 g;
• wine vinegar – 1 tsp;
• spices - to taste.

The cooking method is as follows:

1. Arugula leaves are placed on a salad plate.
2. The olives are divided into a couple of parts and laid out with the greens. A few pieces can be left for decoration.
3. The onion is cut into half rings or rings.
4. Tomatoes are divided in half or into four parts. All ingredients are found in a plate.
5. Lemon juice, olive oil, vinegar and spices should be mixed.
6. Pour the mixture over the salad and garnish with the remaining olives.
7. Grate the cheese directly into the finished dish or cut into thin slices.

Recipe with pine nuts

For salad with pine nuts you need:

• arugula – 100 g;
• cheese – 50 g;
• cherry – 4 pcs.;
• sun-dried tomatoes – 20 g;
• olive oil – 2 tbsp. l.;
• wine vinegar – 1 tsp;
• pine nuts – 30 g.

Step by step recipe:

1. Arugula is laid out on plates in portions.
2. Cherries are cut into halves or quarters and decorated with edging.
3. Sun-dried tomatoes are cut into strips and also placed on a plate.
4. Pine nuts are cleaned and sent there. For a spicy taste, you can fry them in a dry frying pan for a couple of minutes.
5. Spices, olive oil and vinegar are mixed. The mixture is poured over the salad.
6. The cheese is grated over all the ingredients.

With cherry tomatoes and mozzarella

Salad with arugula, cherry tomatoes and Mozzarella requires the following set of products:

• Mozzarella – 300 g;
• arugula – 100 g;
• cherry – 10 pcs.;
• vinegar (wine or apple) – 1 tbsp. l.;
• olive oil – 2 tbsp. l.

Cooking method:

1. The cheese is cut into cubes.
2. Cherries are divided in half.
3. The arugula is torn into pieces.
4. Vinegar, oil and spices are mixed.
5. Everything is mixed in a salad bowl and placed on plates.

With seafood

You will need:

• olives – 50 g;
• tomatoes – 3 pcs.;
• garlic – 3 cloves;
• mussels – 125 g;
• arugula – 100 g;
• cucumbers – 2 pcs.;
• olive oil – 2 tbsp. l.;
• lemon juice – 2 tbsp. l.;
• spices - to taste.

We will prepare it like this:

1. The mussels are defrosted and poured with boiling water for 15 minutes. Don't keep them longer, otherwise they will become hard.
2. Lemon juice, olive oil, garlic and spices are mixed.
3. Arugula is placed in a salad bowl.
4. The olives (without pits, of course) are placed entirely in a salad bowl.
5. Cucumbers and tomatoes are chopped into slices and sent to the rest of the ingredients.
6. Mussels are poured into a salad bowl. If desired, you can chop them.
7. The dressing is added to the other ingredients and everything is mixed.

Warm salad with beef and arugula

What you will need:

• beef – 250 g;
• cherry – 5 pcs.;
• arugula – 150 g;
• olive oil – 2 tbsp. l.;
• wine vinegar – 1 tsp;
• soy sauce – 1 tbsp. l.;
• spices - to taste;
• sesame - by eye.

How to prepare:

1. The meat is defrosted, cut into thin strips and marinated in soy sauce and oil for about 30 minutes. After this, it is fried for 10-15 minutes.
2. Arugula is laid out on a plate, and strips of meat are placed on top of it.
3. Cherries are divided into two parts and distributed over the surface of the meat layer.
4. Mix oil, sauce, spices and vinegar.
5. This mixture is poured over the finished appetizer and sprinkled with sesame seeds.

Unusual appetizer with chicken liver

Products:

• chicken liver – 250 g;
• arugula – 100 g;
• salad leaves - a bunch;
• cherry – 5 pcs.;
• apple cider vinegar – 2 tbsp. l.;
• vegetable oil – 2 tbsp. l.;
• garlic – 3 cloves;
• spices - to taste.

Cooking:

1. The liver is cut into small pieces, marinated in vinegar and garlic and fried in a frying pan until cooked. The liver cooks quite quickly, so don't move too far from the pan.
2. Cherries are divided into two halves.
3. Mix oil, garlic, vinegar and spices.
4. Lettuce leaves are placed on a plate, arugula is placed on top of them.
5. Afterwards the liver, tomato pieces are laid out and everything is poured with dressing.

Salad with tiger prawns, avocado and arugula

For a salad with shrimp, avocado and arugula, you need to prepare in advance:

• shrimp – 12 pcs.;
• cheese – 50 g;
• avocado – 1 pc.;
• arugula – 100 g;
• cherry – 6 pcs.;
• honey – 25 g;
• pine nuts – 20 g;
• lime juice – 1 tbsp. l.;
• soy sauce – 2 tbsp. l.;
• wine vinegar – 1 tsp;
• olive oil – 2 tbsp. l.;
• spices - to taste.

Step-by-step preparation:

1. The arugula is washed and placed on the surface of the plate.
2. Lime juice, honey, soy sauce, vinegar and spices are mixed.
3. The avocado is peeled and cut into small cubes.
4. Cherry tomatoes must be divided in half or into four parts.
5. The cheese can be grated or thinly sliced.
6. The shrimp are peeled and fried in a frying pan for some time. If you want to reduce calories, just boil them for a minute in salted boiling water with lemon juice and seasonings.
7. All ingredients are mixed with the dressing and placed on the arugula.
8. All that remains is to sprinkle the exotic salad with pine nuts.

Recipe for arugula with mustard and walnuts

What you need to cook from:

• mustard – 3 tsp;
• wine vinegar – 3 tsp;
• olive oil – 2 tbsp. l.;
• walnuts – 25 g;
• arugula – 100 g;
• dense cherry tomatoes – 6 pcs.;
• spices - to taste.

How to cook:

1. Arugula is laid out on a plate.
2. Walnuts are peeled, crumbled and fried for a short time in a frying pan. After the aroma appears, they are removed and crushed into crumbs. You don’t need to add oil to the pan - there is enough of it in the nuts themselves.
3. Vinegar, mustard, olive oil and spices are mixed.
4. Cherries should be divided into two halves and placed on arugula.
5. Now all that remains is to sprinkle the snack with nuts and pour over the dressing.

Vitamin salad with strawberries

Products required in the following composition:

• arugula – 100 g;
• strawberries – 200 g;
• green asparagus – 5 stalks;
• wine vinegar - 1 tbsp. l.;
• olive oil – 3 tbsp. l.;
• mustard – 2 tsp;
• spices - to taste.

How we will cook:

1. Half the strawberries must be cut and crushed in a blender into a slurry. Mix it with vinegar, olive oil and spices.
2. The asparagus is peeled, washed and cooked over low heat for about 6 minutes. After which it is cooled and cut into small pieces.
3. The arugula is torn into large pieces and distributed over the bottom of the plate.
4. The remaining strawberries are cut into smaller pieces or, if you want to feel their taste more vividly, into slices. Place the berry mixture on the arugula.
5. Everything is generously poured with the sauce prepared in advance in the first step.

With pear and lemon juice

For preparation you will need the following products:

• arugula – 100 g;
• ham – 150 g;
• pear – 1 pc.;
• pine nuts – 30 g;
• lemon juice – 1 tbsp. l.;
• olive oil – 2 tbsp. l.;
• spices - to taste.

Step-by-step preparation:

1. The ham must be cut thinly and into small pieces. Ham strips will look best in this salad.
2. The pear is washed, peeled and cut into medium-sized cubes. To prevent them from losing their appetizing appearance, you can sprinkle them with lemon juice.
3. Pine nuts are peeled and fried in a frying pan until golden brown. This will take no more than 6–8 minutes.
4. Olive oil, lemon juice and spices are mixed - the dressing is ready.
5. Place the arugula on the bottom of the plate.
6. Pieces of ham are placed on the greens.
7. Afterwards, pieces of pear are laid out.
8. Sprinkle everything with walnuts and pour over the dressing.

10.06.2018 / 21:40

Delicious and simple salads with arugula

An unusual salad can turn an everyday meal into a real holiday. It will add a special mood to a traditional family feast if arugula is present. This herb has many names: arugula (direct translation from French), eruca (Latin version), rocket (English) and arugula (American version).

Snacks with this spice can be different: meat or fish, vegetables or fruits. The green plant goes well with any food and makes its taste deeper.

• Salad recipes with arugula
• Chicken + vegetables
• Fish + tomatoes
• Shrimp + cheese
• Chicken + potatoes + tomatoes
• Pumpkin + walnut
• Fruits + nuts
• Mushrooms + egg
• Strawberries + bell pepper
• Cheese + radishes
• Zucchini + feta cheese
• Conclusion

Arugula: use, calorie content, storage

This annual plant of the cruciferous family has been known since ancient times. The Romans took arugula tincture as a pain reliever. The Greeks believed that it increased male strength. The peoples of the Mediterranean made culinary dressings from it, and the Spaniards still love to treat themselves to an alcoholic drink based on this herb for dessert.

The growing area for arugula is unusually wide: Africa, Europe, Asia, India, America. Russia is no exception: the culture has long taken root in domestic gardens and in pots on apartment windowsills. Spice lovers appreciate it for its rapid germination and unpretentiousness.

Important! Small arugula greens are much more tender than large ones, but have a more bitter taste. To repel bitterness, just soak the leaves in cold water for 15-20 minutes.

The fleshy leaves, flowers and seeds are used in cooking. The first ones are most often used in salads. To keep the crop longer when picked from the garden, it should be placed in a glass of water and placed on the bottom shelf of the refrigerator. Another storage method is frozen. For this option, freshly cut stems are washed under running water, dried on a napkin, finely chopped and packaged in plastic bags.

Eruka has low nutritional value. So, 100 grams contain only 25 kcal. The juiciness of the product is explained by the presence of 91.7 grams of water in the volume under consideration. In addition, the composition includes 2.6 g of protein, 0.7 g of fat and 2 g of carbohydrates. It contains vitamins A, C, E, K, as well as group B. In addition, the spice is rich in iron, zinc, potassium, magnesium and other macro- and microelements.

Salad recipes with arugula

Chicken + vegetables

This dish will delight those who are watching their weight and prefer healthy food with its delicate taste. Chicken breast combined with bell peppers and tomatoes, complemented by an exquisite light sauce, will appeal to connoisseurs of Mediterranean cuisine.

To prepare three servings we will need:

Chicken breast (fillet) – 450 g,
- sweet pepper (yellow) – 150 g,
- tomatoes (red) – 250 g,
- arugula – 90 g,
-olive oil – 25 g,
- mustard - 2 teaspoons,
-lemon juice – 2 teaspoons,
-imed – 1 teaspoon,
- ground black pepper - to taste,
- salt - to taste.

Preparation:

Salt the chicken fillet, sprinkle with pepper, wrap in foil and steam in a slow cooker for half an hour. A quarter of an hour before the meat is ready, all ingredients should be cut for mixing.

Cut out the stalk of the pepper, clean the vegetable from pulp and seeds. Cut into cubes. Cut the tomatoes lengthwise into small slices. Place the greens washed under running water on a napkin to dry.

Let the breast baked in its own juices cool at room temperature. Without the help of a knife, disassemble into fibers equal in length to the pepper cubes.

Divide the arugula leaves in half. Place the first half on the bottom of the plate and mix with pieces of bell pepper. The next turn is chicken meat. Gently mix the ingredients again, preferably with two dessert spoons.

To prepare the sauce, take freshly squeezed lemon juice and mix with a whisk with olive oil. Add salt, pepper and a spoonful of flower honey. Season the appetizer with sauce.

Before serving, sprinkle the other half of the chopped leaves on top. We decorate the salad along the edge of the plate with tomato slices.

Fish + tomatoes

Lightly salted salmon will become even more tender when combined with quail eggs; it is ideal with the other ingredients of this appetizer - tomatoes and aromatic herbs.

Interesting! Arugula will help out those who are annoyed by the smell of fish. Its peppery aroma will cover up the foreign smell and at the same time emphasize, make deeper and more interesting the taste of salmon in the appetizer.

For three servings you should stock up on the following products:

Lightly salted salmon – 150 g,
- tomato – 2 pcs.,
- quail eggs – 8 pcs.,
- green onion feathers – 6-7 pcs.,
- arugula – 50 g,
- dill – 25 g,
- light mayonnaise – 75 g,
- ground pepper and salt - a pinch each.

Preparation:

Remove the leaves from the washed stems of the overseas plant and dry them on a kitchen towel. Cut the tomatoes into 8 pieces. Finely chop the onion feathers, including the above-ground light part.

Lay out the fish on a board: separate the flesh from the skin, and remove the remaining bones when slicing. The plates should be thin and, if possible, the same size.

Place the eggs in cold water over low heat, bring to a boil and cook for 5 minutes, cool. We clean the shell and carefully cut each egg in half.

A fish treat with tomatoes will look great on white porcelain: a colorful, bright appetizer will attract maximum attention.

The first layer of the dish is arugula. Next, using a knife, lay out the thinnest layers of fish, then slices of tomatoes, and on top - white-yellow halves of quail eggs. Decorate the appetizer with chopped dill and a scattering of green onions. Pepper and add a little salt.

Mayonnaise can be served in a sauceboat, you can build a mayonnaise net over a pile of ingredients or decorate it with large dots of sauce on top. Instead of mayonnaise, you can serve olive oil or sour cream with 20% fat content.

Shrimp + cheese

Mediterranean cuisine will strongly remind you of itself in a salad with shrimp, tomatoes and Parmesan. This appetizer, like no other, is suitable for a romantic dinner. It cooks in minutes and looks like a gourmet dish.

To treat two people you will need:

Shrimp – 200 g,
- cherry tomatoes – 10 pcs.,
- Parmesan cheese – 70 g,
- arugula – 50 g,
- balsamic vinegar – 1 tbsp.,
- Extra Virgin olive oil – 1 tbsp.,
- ground pepper and salt - a pinch each.

Preparation:

Clean the shrimp and fry in oil in a frying pan for a couple of minutes. Salt, pepper and turn occasionally to ensure even color. Place a paper towel on a plate and place seafood on it: this way you can get rid of excess fat.

We wash the tomatoes under running water and cut them into two parts with a knife. Divide the Parmesan into thin slices using a paring knife. If time does not allow you to concentrate on cooking, you can quickly grate the cheese on a coarse grater.

We form a portion. The first to go on the plate are the arugula leaves. We chop especially large ones by hand; using a knife is not recommended here. Only then add the remaining ingredients, mix carefully with two wooden spoons or special devices that do not oxidize.

For the sauce, mix olive oil, balsamic vinegar, salt and pepper. Pour the dish over the top.

Chicken + potatoes + tomatoes

A hearty appetizer containing traditional holiday menu ingredients, easy to prepare and rich in flavor. The peppery notes of arugula and a special sauce (or creme fraiche) will add new accents to the celebration.

To compose a portion, we take the following products:

Chicken breast fillet – 250 g,
- potatoes – 6 tubers,
- tomatoes – 6-7 pcs.,
- arugula – 60 g,
- 20% sour cream or creme fraiche – 70 g,
- mustard – 2 tsp,
- lemon juice – 15 g.

Preparation:

Boil the chicken breast in salted water for half an hour, and the potatoes for 20 minutes. Cool cooked foods. If arugula is picked at the beginning of ripening, its taste and smell will be sharper. You can get rid of the peppery taste by soaking the leaves in cold water for 15-20 minutes.

Since the dish is formed in layers, it is important that its components are not watery. Here you should carefully consider the choice of tomatoes. If, when cut, it turns out that they contain more juice than pulp, the middle can be removed. Cut the tomatoes and chicken into cubes, pass the potatoes through a coarse grater.

Mix the potatoes with half the sour cream or creme fraiche sauce. It is prepared by mixing 30% cream (sterilized is not suitable) and kefir. Heat the cream (250 ml) over a fire to 60 degrees, then cool to room temperature. Add 45 ml of fresh kefir at the same temperature, close the lid and leave to brew on the table for a day. After mixing, put it on the bottom shelf of the refrigerator for another 12 hours. Place on the bottom of the salad bowl and firm with a tablespoon.

The next layer is tomatoes. To ensure that the snack keeps its shape, you can use a removable baking ring. The third layer is chicken soaked in dressing.

Flatten the meat with a spoon. Remove the retaining ring and sprinkle arugula leaves on top. Before serving, sprinkle the structure with lemon juice.

Pumpkin + walnut

An amazing pumpkin salad with arugula and nuts will not leave any guest indifferent to your culinary skills. It is prepared, like the rest of the dishes in our selection, easily and with pleasure. If you don't have walnuts on your farm, you can take pumpkin seeds.

So, to create a pumpkin miracle you will need

Pumpkin – 350 g,
- shelled walnuts – 100 g,
- arugula – 50 g,
- caraway seeds – 4-5 g,
- paprika – 3 g,
- salt - a pinch,
- vegetable oil – 35 g,
- apple cider vinegar – 3 g.

Preparation:

Peel the pumpkin, remove the pulp and seeds and cut into squares. Mix the oil with paprika and cumin with a whisk until the paprika colors the dressing completely and evenly. Fill approximately 2-centimeter pumpkin cubes with sauce and marinate for 20 minutes. Place on a baking sheet lined with baking paper. Bake the vegetable at 180 degrees. To ensure that the pumpkin does not soften and holds its shape, a quarter of an hour is enough.

While the pumpkin is baking and cooling, wash and dry the greens on a towel and chop the nuts. If the leaves are large, tear them into smaller pieces. We roast the nuts on a baking sheet in the oven after the orange vegetable is cooked.

To make the serving more expressive, you can place green salad leaves on the bottom of the plate. Place a small part of the arugula on top of it. Mix the remaining ingredients separately, place them on a vegetable “cushion” in a heap and sprinkle with a mixture of oil and vinegar.

This dish requires a minimum of salt, since walnuts and pumpkin have an independent taste that does not require salt.

Fruits + nuts

An interesting combination of juicy pear and bitter grapefruit, roasted nuts and pepper arugula will make the feast an unforgettable holiday. The salad is best served as a transition dish from the main part to desserts. Cooking time – 15 minutes. The products are designed for the presence of four people at the table.

Dense pear - 1 medium,
- grapefruit – 1 pc.,
- arugula – 50 g,
- lemon juice – 5 tsp,
- walnuts – 60 g,
- pitted olives – 30 g,
- balsamic vinegar – 5 g,
- honey – 50 g,
- olive oil – 60 g.

Preparation:

Chop the nuts and place in a preheated oven on a baking sheet for a couple of minutes. We wash the greens and dry them on a paper napkin. We remove the peel from the grapefruit and clear it of the film that causes the fruit to taste bitter. We cut each slice into triangular slices.

Remove the core from the pear and thinly slice it with a fruit knife into pieces approximately the size of a grapefruit. Sprinkle with lemon juice to prevent them from drying out.

Layers of lettuce. Rucola is the basis of our design. Place grapefruit on it, then pear and nuts. Decorate with thinly sliced ​​olives.

Pour the dressing on top in a thin stream. To prepare it, add honey, vinegar and lemon juice to the oil and whisk thoroughly.

Mushrooms + egg

This salad with homemade sauce will look harmonious at both a festive feast and a homemade dinner. Simple ingredients - mushrooms, sweet peppers and tomatoes, chicken eggs - within 20 minutes in skillful hands will turn into a real culinary treat.

Sweet pepper (red and yellow) – 2 pcs.,
- tomato – 2 pcs.,
- arugula – 50 g,
- eggs – 2 pcs.,
- pickled honey mushrooms – 2 tbsp.

Refueling:
- lemon juice – 30 g,
- vegetable oil – 35 ml,
- salt and sugar - to taste.

Preparation:

Boil the eggs: add them to cold water, bring to a boil and keep on fire for 8 minutes. The washed greens can be placed in a colander to drain excess moisture. Remove the pulp and seeds of the peppers and chop into strips. For decoration, you can leave a few pepper rings of different colors. Cut medium tomatoes into half rings.

We peel the cooled eggs and separate the white from the yolk. Cut the protein into strips, approximately equal in thickness to vegetable strips. Before forming the appetizer layers, prepare the dressing. Mix lemon juice, salt and sugar, as well as vegetable oil until the ingredients are completely dissolved.

Place a layer of arugula on the bottom of the salad bowl. The remaining ingredients, including mushrooms, are mixed in a separate container and seasoned with sauce. If the honey mushrooms are large, they should be lightly chopped.

Place the food in a heap on the green base and decorate the top with grated yolk and pepper rings.

Strawberries + bell pepper

Oddly enough, the combination of strawberries and bell peppers in cooking is not so rare. Basically, such products are combined in drinks of different strengths and for different purposes. Along with this, there are several salad options, one of the most successful is with the addition of arugula leaves.

Strawberries – 100 g,
- sweet pepper – 1 pc.,
- avocado – 1 pc.,
- arugula – 50 g,
- olive oil – 15 g,
- salt and pepper to taste.

Preparation:

We wash fruits and vegetables and let the water drain. Cut into approximately equal parts, preferably into cubes. If the green leaves are large, divide them into small ones with your hands. If the arugula is young, simply remove the leaves from the stems and add them whole to the fruit and vegetable mixture.

Mix the ingredients with wooden cutlery, add oil, pepper and salt. Decorate the top with strawberry halves.

Cheese + radishes

A vegetable appetizer with cheese will be indispensable for meat or fish main courses. It also goes well with bean side dishes or assorted seafood. The radish that is included in its composition is offset by the lightness of arugula, and the richness of corn is balanced by fresh cucumber. The peculiarity of the salad is that it is served without dressing.

Radish – 100 g,
- canned peas – 70 g,
- canned corn – 70 g,
- cucumber – 100 g,
- tomatoes – 100 g,
- “Russian” cheese – 30 g,
- arugula – 50 g,
- dill – 30 g,
- oregano (seasoning) – a pinch.

Preparation:

Divide medium-sized tomatoes into 6 parts, cut cucumbers into cubes. Wash and dry the arugula leaves. Chop the radishes into circles. Drain the filling from the jars of peas and corn and measure out the recommended amount of product.

The basis of the salad is again eruca leaves, or arugula. The remaining components are laid out on the arugula in the following order:

Tomatoes,
- cucumbers,
- radish,
- peas,
- corn,
- dill.

Place the remaining radish mugs on top of the pile of food and cover everything with grated cheese. Serve with meat or fish as a side dish.

Zucchini + feta cheese

Zucchini is not the most common guest in salads, especially raw. But this is exactly how this vegetable combines most successfully with young arugula. In general, in this recipe, fresh, young vegetables and the same young cheese are desirable.

Zucchini – 250 g,
- feta cheese – 60 g,
- Dutch cheese – 50 g,
- arugula leaves – 50 g,
- lettuce – 50 g,
- French mustard – 4 g,
- olive oil – 35 g,
- lemon juice – 20 g,
- salt and pepper to taste.

Preparation:

Remove the zucchini from the peel. If it is young, you don’t have to clean out the seeds. We remove thin layers from it with a vegetable knife and marinate them in a mixture of olive oil, mustard and lemon juice. Ten minutes will be enough.

Cut the cheese and Dutch cheese into 1x1 cm cubes.

To make the appetizer look appetizing when serving, line the bottom with fresh lettuce leaves. Then comes the turn of arugula. We wrap each strip of zucchini in a roll and place it together with cheese cubes on a green base. The remaining marinade can be poured over the top of the appetizer and a little pepper.

Conclusion

• Top ten: recipes for simple and delicious beet salads
• Simple and delicious recipes for salads with Chinese cabbage

Salad with arugula has already become commonplace on Russian tables and rarely surprises anyone anymore. But what is this plant? Arugula is a green that has unique taste and benefits for the body. It contains a lot of vitamins and nutrients, such as vitamins A, B and C. Among the minerals, arugula contains potassium, magnesium, iodine, iron, magnesium and much more. Arugula also has bactericidal and healing properties.

This green has a beneficial effect on internal organs. Flavonoids in arugula strengthen the walls of blood vessels and stimulate metabolism. By constantly eating arugula, the body will begin to rejuvenate, and the nervous system will begin to recover. Also, with its help, food begins to be better absorbed. In addition, it is a good prevention of stomach ulcers and gastrointestinal diseases.

Arugula always looks harmonious in dishes with herbs and adds its own touch of tartness. What is the best way to cook from it? Firstly, these are definitely salads, since arugula is consumed raw there. The plant should not be subjected to heat treatment, as this will result in the loss of important microelements. You just need to rinse and cut, and then experiment with other products. Check out our recipes and don’t be afraid to combine them, because you will succeed!

How to prepare salad with arugula - 15 varieties

A simple and nutritious salad that is perfect for breakfast or a healthy snack for lunch.

Ingredients:

• Beetroot - 2 pcs.
• Arugula - 280 g
• Goat cheese - 100 g
• Walnuts - 65 g
• Olive oil - 1/4 tbsp.
• Lemon - 1/2 pcs.
• Dry mustard - 1/4 tsp.
• Sugar - 3/4 tsp.
• Salt and pepper to taste

Preparation:

1. Boil the beets until soft, about 1 hour. Cool, peel and chop.
2. In a medium bowl, whisk together olive oil, lemon juice, mustard, salt, sugar and salt and pepper. Stir until the sugar is completely dissolved. Wash the arugula, cut the goat cheese into cubes, finely chop the walnuts.
3. Place arugula leaves on a plate, top with beet slices and goat cheese. Sprinkle with nuts and drizzle with dressing.

This light and quick salad will refresh your meal and add color to it.

Ingredients:

• Arugula - to taste
• Cherry tomatoes - 4 pcs.
• Parmesan - 20 g
• Honey - 1 tsp.
• Balsamic vinegar - 1 tsp.
• Olive oil - 4-5 tsp.
• Salt and pepper to taste

Preparation:

1. Wash the arugula and place on a plate. Cut the cherry into halves and add to the arugula. Cut Parmesan into thin slices and mix with the mixture.
2. For dressing: add 1 tsp to honey. vinegar until the honey liquefies, add 3 tsp. olive oil and stir again, add salt and pepper.
3. Add the dressing to the rest of the ingredients and mix, salt to taste.

Honey can be replaced with lemon juice, so the dressing will acquire a sour taste and give the salad a different aftertaste.

Soft tuna fillet with juicy cherry tomatoes framed by arugula and salad will look impressive, and the aftertaste will never be forgotten.

Ingredients:

• Canned tuna - 1 can
• Quail egg - 6 pcs.
• Arugula - 200 g
• Cherry tomatoes - 6 pcs.
• Iceberg lettuce - to taste
• Sweet pepper - 1/2 pcs.
• New potatoes - 2 pcs.
• Green beans - to taste
• Onions - 1/2 pcs.
• Olives - to taste
• Olive oil - 1 tbsp. l.
• Salt and pepper - to taste
• Vinegar - 1 tsp.

Preparation:

1. Boil eggs, potatoes and beans until tender. Peel the eggs and cut them into halves.
2. Mix all ingredients except eggs.
3. Mix oil, vinegar, pepper and salt. Drizzle dressing over salad.
4. Top with egg halves.

The combination of tender chicken fillet and spicy arugula will be remembered by everyone for its mild taste.

Ingredients:

• Breaded chicken breast fillet - 4 pcs.
• Arugula - 150 g
• Cherry tomatoes - 15 pcs.
• Red onion - 1 pc.
• Hard cheese - 2 slices
• Pine nuts - 2 tsp.
• Olive oil - 2 tbsp. l.
• Lemon juice - 1 tbsp. l.
• Soy sauce - 1 tbsp. l.
• Balsamic vinegar - 1 tbsp. l.
• Salt and pepper to taste

Preparation:

1. Wash and dry the arugula. Fry the chicken fillet until cooked, cool and cut into cubes. Cut the onion into half rings, cherry tomatoes in half.
2. Mix olive oil, soy sauce, lemon juice and balsamic vinegar.
3. Mix all ingredients, pour over dressing and mix thoroughly.
4. Sprinkle with pine nuts and cheese. Add salt to taste.

Pine nuts can be replaced with walnuts, pecans or pistachios.

Such a hearty and simple salad can become a complete and tasty dinner.

Ingredients:

• Mushrooms - 150 g
• Asparagus - 6 pcs.
• Arugula - 150 g
• Onion - ½ pc.
• Olive oil - 2 tbsp. l.
• Balsamic vinegar - 2 tbsp.
• Salt and pepper

Preparation:

1. Cut the onion into half rings and fry in oil.
2. Cut the mushrooms into slices, cut the asparagus crosswise. Add everything to the onion, salt and fry.
3. Place arugula on a plate, mushrooms and asparagus on top.
4. Pour vinegar into the frying pan where the mushrooms were fried, boil and pour it over the salad. Stir, salt and pepper.

A delicious salad with arugula, juicy tomatoes and tender champignons will decorate any meal.

Ingredients:

• Arugula to taste
• Tomato - 1 pc.
• Champignons - 3 pcs.
• Quail eggs - 6-8 pcs.
• Flaxseed oil - 1 tbsp. l.
• Flax seeds - to taste
• Salt and pepper to taste

Preparation:

1. Wash the arugula leaves and tear into small pieces. Cut the tomato into small cubes, quail eggs into halves and add to the arugula. Peel and finely chop the champignons and add to the salad.
2. Drizzle with flaxseed oil and sprinkle with flax seeds. Add salt and pepper and mix thoroughly.

A fragrant salad with arugula and pieces of salmon, tangerine and avocado will refresh any feast.

Ingredients:

• Salmon - 200 g
• Arugula - 200 g
• Mandarin - 2 pcs.
• Onion - ½ pc.
• Avocado - 1 pc.
• Olive oil - 2 tbsp. l.
• Salt and pepper to taste

Preparation:

1. Fry the salmon fillet on both sides and cut into small pieces.
2. Peel the tangerines and cut the slices crosswise into cubes. Chop the onion into thin feathers.
3. Cut the avocado into cubes and mix with arugula, onions and tangerines.
4. Place greens on a plate and salmon fillet on top.
5. Mix oil, vinegar, salt and pepper. Season the salad and mix.

A bright mix of arugula and citruses will fill you with a charge of vitamins and vigor for the whole day!

Ingredients:

• Arugula - 100 g
• Lemon - ½ pc.
• Orange - 1 pc.
• Chicken fillet - 1 piece
• Honey - 1 tsp.
• Vegetable oil - 2 tbsp. l.
• Feta cheese - 100 g
• Salt and pepper to taste

Preparation:

1. Cut the chicken fillet into small pieces. Fry in vegetable oil until cooked.
2. Cut the feta into cubes, peel the orange and also cut into cubes.
3. Mix honey with lemon juice and oil.

The orange can be replaced with a pear or tangerine, so the salad will sparkle with new colors.

Tender shrimp combined with spicy arugula will whet anyone’s appetite with their juicy duet.

Ingredients:

• Green salad - 150 g
• Shrimp - 500 g
• Arugula - 100 g
• Olive oil - 4 tbsp. l.
• Lemon juice -1 tbsp. l.
• Soy sauce - 2 tbsp.
• Cherry tomatoes - 150 g
• Dry white wine - 2 tbsp. l.
• Salt and pepper to taste

Preparation:

1. Boil the shrimp in salted water for 3 minutes, drain in a colander and rinse with cold water. Peel and fry in oil. After cooling, pour in lemon juice and let it brew.
2. Tear the arugula and place in a bowl. Cut the cherry into halves and place there too. Drain the liquid from the shrimp and combine with arugula and cherry tomatoes.
3. Mix lemon juice, soy sauce, oil and wine, add salt and pepper. Pour the dressing over the salad and stir.

This unusual salad with arugula and eel will be remembered for its exotic taste and appearance.

Ingredients:

• Arugula - to taste
• Eel - 100 g
• Balsamic vinegar - 1 tbsp. l.
• Unagi sauce - 1 tbsp. l.
• Sesame - 1 tsp.
• Salt and pepper to taste

Preparation:

1. Wash the arugula and cut in half. Add balsamic vinegar, unagi sauce, salt and pepper to it. To stir thoroughly.
2. Cut the eel fillet into strips and place on top of the salad. Sprinkle with sesame seeds.

A very quick and simple salad will help the hostess out of unexpected guests, because it consists of only three ingredients!

Ingredients:

• Arugula - 1 bunch
• Cherry tomatoes - 200 g
• Radishes - 6 pcs.
• Olive oil - 1 tbsp. l.
• Lemon juice - 2 tsp.
• Salt and pepper to taste

Preparation:

1. Wash the arugula and tear it into pieces with your hands. Cut the radishes into thin slices, cut the cherry tomatoes in half.
2. Mix olive oil with lemon juice, salt, pepper and pour over the salad. To stir thoroughly.

There is nothing more pleasant than enjoying a fresh salad of tender arugula, juicy watercress, cucumbers and radishes.

Preparation:

• Watercress salad - 1 bunch
• Arugula - 1 bunch
• White cabbage - 1/3 head
• Cucumber - 2 pcs.
• Radishes - 5 pcs.
• Dill to taste
• Olive oil - 1 tbsp. l.
• Salt and pepper to taste

Preparation:

1. Finely chop the cabbage, cut the cucumbers and radishes into half rings, finely chop the dill.
2. Chop the arugula and watercress coarsely and combine with the rest of the vegetables. Add oil, salt, pepper and mix thoroughly.

Dessert strawberries mixed with arugula will become a culinary dream for every gourmet.

Ingredients:

• Arugula - 280 g
• Strawberries - 300 g
• Walnuts - 65 g
• Parmesan - 60 g
• Balsamic vinegar - 2 tbsp. l.
• Olive oil - 1 tbsp.
• Salt and pepper to taste

Preparation:

1. Roast the nuts over medium heat for 3-5 minutes. Cool and grind.
2. Place arugula, sliced ​​strawberries on a plate and grate Parmesan cheese on top. Add salt, pepper and mix.
3. Drizzle with oil and vinegar and sprinkle with nuts.

A divinely delicious and unsurpassed salad with sweet pear, tart arugula and delicate sheep cheese will decorate any holiday table.

Ingredients:

• Arugula - 150 g
• Conference pears - 2 pcs.
• Chinese pears - 2 pcs.
• Lemons - 1 pc.
• Dry white wine - 150 ml
• Cane sugar - 1 tsp.
• Pine nuts - 25 g
• Grapeseed oil to taste
• Ground black pepper to taste
• Sea salt to taste
• Sheep cheese - 50 g

Preparation:

1. Arugula leaves and dry. Peel, core and cut the pears into quarters. Sprinkle with lemon juice.
2. Heat a frying pan and pour in the wine. Add cane sugar and stir until it dissolves. Let the wine evaporate by half.
3. Place the “Conference” in the pan. Stirring gently, cook over high heat until the wine has almost completely evaporated and the pears have darkened and become soft.
4. Cut the cheese into thin slices.
5. Place arugula on dry plates. On top are Conference pears, fresh Chinese pears, and cheese.
6. Drizzle with oil and sprinkle with lemon juice. Sprinkle with pine nuts, taste and add pepper and salt if necessary.

Such a hearty and unusual salad will immediately attract attention with its interesting presentation and will be remembered for its excellent taste.

Ingredients:

• Cod liver - 1 jar
• Tiger shrimps - 10 pcs.
• Arugula - 100 g
• Egg - 2 pcs.
• Pickled cucumbers - 2 pcs.
• Mayonnaise -2 tbsp. l.
• Salt and pepper to taste

Preparation:

1. Boil the shrimp, cool and remove the shell.
2. Hard boil the eggs and cut into cubes.
3. Cut the liver into slices and blot off excess oil.
4. Mix eggs, liver, shrimp and arugula.
5. Mix mayonnaise with chopped cucumbers and season the salad. Add salt and pepper to taste.

Vegetable salads - simple recipes

Prepare dietary and very tasty salads with arugula using a step-by-step recipe. They are easy and quick to prepare, look delicious and will decorate any feast.

20 minutes

79.5 kcal

5/5 (1)

They say that it is now fashionable to lead a healthy lifestyle. But it cannot be fashionable or unfashionable. You should always take care of yourself, and first of all this applies to eating healthy food. Let's prepare some simple arugula salad recipes today. This is a plant that is appreciated and loved by nutritionists.

What is so useful about this inconspicuous-looking plant? It turns out that it contains a whole range of useful vitamins. These are B vitamins, also vitamins E, A, K and C. Arugula also contains many microelements that promote better heart function, improve digestion and remove salts from the body. It speeds up metabolism and is completely calorie-free.

Now we know everything about arugula, and it’s time to start cooking.

Salad with arugula and shrimp

This arugula salad with pine nuts is easy to make. We will need a cheese grater, a frying pan for frying shrimp, and a knife for slicing tomatoes.

Choosing the ingredients

Ingredients chosen with skill are the key to a delicious salad. To begin with, let's select arugula. The main criterion when choosing it is freshness. The leaves should be green and not limp. The bitterness of arugula depends on the size of the leaves. The smaller the leaf, the more bitterness it contains.

Must be uniform in color and have a curled tail. There should be no lumps of snow in the bag. This indicates that the product has been frozen several times. If the shrimp have yellowish flesh and dried out shells, it means they are old.

Experts say that if shrimp have black heads, it means they are sick. If they are green, they are quite edible. They just ate special food, and this was reflected in the color.

Must be consumed fresh. Because over time they not only lose their beneficial properties, but can also cause harm. Buy shelled nuts because shelling them by hand is a labor-intensive process. But remember that peeled kernels do not last long. The color of the nuts should be uniform, without spots. If the tip of a nut has darkened, it means it is old.

Step by step recipe

Video recipe for salad with arugula and shrimp

Please watch how the chef prepares a salad with arugula and shrimp.

Salad with arugula and cherry tomatoes

We will prepare the salad taking into account boiling the eggs in 20 minutes. We will need a cheese grater and a knife. Let's also make 2 servings.

Choosing the ingredients

• Cherry tomatoes – 6 pieces.
• Eggs – 3 pieces.
• Arugula – 2 bunches.
• Garlic – 2 cloves.

• Seasoning from dried herbs - to taste.
• Olive oil - to taste.
• Balsamic vinegar - to taste.

Step-by-step preparation

Video recipe for salad with arugula and cherry tomatoes

I suggest watching this video. It shows you how to make this salad with arugula and balsamic vinegar.

Salad with arugula and avocado

We will spend only 10 minutes on preparation. Very fast and tasty. We will have 2 servings. All you need is a cutting board and a knife.

Choosing the ingredients

• Arugula – 1 bunch.
• Avocado – 2 pieces.
• Salmon (lightly salted) – 200 g.
• Cucumbers (fresh) – 2 pieces.

• Lemon juice - to taste.
• Olive oil - to taste.
• Salt – a pinch.

How to choose ingredients

Choose avocado It looks very complicated. Color and elasticity do not give complete confidence that the fruit is ripe. But still, the darker the avocado, the more likely it is that you made the right choice. Its color should be dark green, even closer to brown. Under the stem, the avocado should be yellow; if the color is brown, the fruit is overripe.

Should be pink. Too bright a color indicates the presence of dyes. The dark color indicates that the fish that ended up on the counter was not young. If the salmon meat is pale, then most likely it was frozen, and such a product has a less rich taste and loose structure.

Step by step recipe

Video recipe for salad with arugula and avocado

I suggest looking at another salad option. It is made with bacon and avocado.

How to decorate and serve

It is not customary to decorate vegetable salads with arugula. They themselves look beautiful and correct. But they can be sprinkled with grated cheese. This will not only add flavor to the dish, but also make it look appetizing. If you have prepared an arugula salad for some kind of celebration, then it would be appropriate to make decorations from vegetables. You can use the same vegetables that you added to the salad. Roses are usually made from tomatoes and cucumbers. Radishes are also suitable for this.
These salads are usually served as a separate dish. They can also be served as a cold appetizer for the second course.

On the Italian menu you can see a dish called Insalata di rucola - salad with arugula. This is the name of a salad in Italy, where the leaves of this spicy plant are used as one of the ingredients.

Arugula is a plant with a long history; the ancient Romans began to use it, and now in Mediterranean cuisine it is used as an additive in salads, pizza, risotto, and pasta. Instead of basil, it can be included in pesto sauce. With its pronounced aroma and sharp mustard-nut flavor, many dishes begin to sound new. Why did she so captivate the hearts and stomachs of gourmets?

In our country, no one knew about it for a long time. Today it is becoming a real symbol of usefulness; legends are literally written about it. The cultivated Russian reedweed, a close relative of the dandelion, is no longer considered a weed. Fashionable restaurants are required to serve arugula dishes - and all because no other salad has such a positive effect on metabolism as this plant with a pleasant slight bitterness and nutty note.

It becomes a real friend for girls losing weight, as it has low calorie content and contains almost only water. This storehouse of vitamin C and iodine is able to remove cholesterol and increase hemoglobin levels. And having experienced the tonic effect on the entire body as a whole, we can conclude: this plant is a real natural energy drink.

Arugula salad - food preparation

Arugula probably wouldn’t have found its way onto the menus of many countries if it weren’t so juicy and tasty. But you should eat dishes with its presence immediately after cooking, as it quickly releases juice. Like all salads, it is recommended to tear it by hand, but in many recipes its young shoots act as the base for the whole thing. Arugula goes well with many foods - vegetables, seafood, various cheeses and meats, which is why there are a lot of salads with its participation. As a rule, recipes call for miniature, handsome cherry tomatoes - but of course, they can be replaced with ordinary tomatoes from the dacha. The main thing is to decide on the filling - and here Mediterranean cuisine has many options.

Arugula salad - the best recipes

Recipe 1: Arugula salad with shrimp

A simple summer salad with shrimp and arugula can be a great alternative to a full dinner. What else is needed for complete happiness? Of course, a glass of white wine and fruit for dessert.

Ingredients: arugula (250 grams), shrimp (10 pcs.), cherry tomatoes (1 cup), olive oil, basil, chili pepper, parmesan (50 g), balsamic vinegar (1 tbsp.), ground black pepper.

Cooking method

Wash the baby tomatoes and cut them into halves. Wash and dry the arugula, peel the shrimp. Dressing: chop the pepper and mix with olive oil and spices, add finely chopped basil, put the shrimp in the resulting marinade for half an hour. We form the salad. Place the arugula in the center of the dish, distribute the tomatoes over the dish, pour over the filling, and place thinly shaved pieces of Parmesan cheese and shrimp strung on skewers on top. This is such an original dish, worthy of the most sophisticated restaurant.

Recipe 2: Arugula Salad with Tuna

The gold of the sea - tuna - tastes just as good as meat and does not lose its beneficial properties when canned. Combining it with arugula, we get a real energetic blow to the blues and poor health. And besides, it’s also very tasty!

Ingredients: canned tuna (2 cans), arugula (50 g), cucumber, tomatoes (2 pcs), pitted olives (1 can), a quarter of a lemon, olive oil,

Cooking method

Chop the tuna with a fork, cut the tomatoes and cucumbers into slices. Cut the olives in half, add arugula and lemon juice. Add oil and mix. Decorate with sesame seeds.

Recipe 3: Arugula and Avocado Salad

This is just a super salad for a romantic dinner - it contains solid aphrodisiacs. The mustard flavor makes this salad not just tasty, but exquisitely delicious.

Ingredients: arugula, avocado, cherry tomatoes (250 g), lemon, olive oil, mustard, salt, pepper.

Cooking method

Mix olive oil with mustard and freshly squeezed lemon juice, add salt, black pepper and mix again. We cut the tomatoes and fill them with filling. Add chopped arugula.

Recipe 4: Arugula salad with quail eggs

Anyone who has tried quail eggs knows that they taste similar to chicken eggs, but they contain much more useful substances. Another plus is that they just beg to be added to the salad, small and neat, a real decoration for the salad. And if in any other salad cherry tomatoes are desirable, but not necessary, then with quail eggs we simply must use only cherry tomatoes. This composition of little ones looks very elegant framed by arugula. A real mini salad with the aroma of Provencal rights - well, who can resist this temptation?

Ingredients: arugula, cherry tomatoes, quail eggs. Dressing: olive oil, a little balsamic vinegar, garlic, Provençal herbs.

Cooking method

Everything is very, very simple - tomatoes, quail eggs, arugula, a beautiful dish, dressing - our salad is ready. A little about the filling: the aroma of Provençal herbs should be barely noticeable, so add a small pinch. Combined with garlic and balsamic vinegar, our sauce melts into one whole and produces an amazing flavor.

Recipe 4: Salad with oranges and arugula

This very interesting salad has a combination of sweet fruit and bitter taste. It contains real life - sweet and bitter, in general, extremely diverse.

Ingredients: arugula (200 gr.), oranges (5 pcs.), olives. Dressing: shallots, fresh mint, Dijon mustard (2 teaspoons), olive oil, sugar (1 teaspoon) salt.

Cooking method

Tear the arugula into pieces. Peel the oranges and remove the white skin. We cut the pulp into pieces and collect the juice separately, it will be useful for us in the filling. Finely chop the shallots, mix with chopped mint, lemon juice and mustard. Gradually pour in the oil, add sugar, salt and pepper. Mix half the sauce with oranges, pour the remaining filling on top. Place the olives and immediately onto the table.