Recently, Italian salad with arugula and tomatoes has been gaining popularity. It is arugula that gives this dish a pronounced spicy aroma and a sharp mustard flavor. Even the ancient Romans began to use the leaves of this plant, and even legends were made about its benefits. Arugula is widely used in Mediterranean cuisine as an ingredient for salads, pasta, pizza, and risotto. And now in our country this herb is loved by everyone who cares about their health and tries to keep their body slim.

Arugula has a positive effect on metabolism, speeding it up. It is capable of removing cholesterol, contains a large amount of vitamin C, and is also tasty and very juicy. The plant goes well with many vegetables, various cheeses, seafood and meat, but its taste is especially aromatic when combined with cherry tomatoes. As a rule, in salads with arugula, cherry tomatoes are always present as the second necessary ingredient.

The best salad recipes with arugula and tomatoes

Arugula with tuna

Tuna is not inferior to meat in its usefulness and gastronomic taste, while it does not lose its properties during canning. In combination with arugula, it is an excellent energy drink, an amazing remedy in the fight against seasonal depression and vitamin deficiencies.

Ingredients: a can of canned tuna, 50 g of arugula, a glass of cherry tomatoes, cucumber, pitted olives - 10 pieces.

Preparation: cut the cucumbers into slices, cut the cherry tomatoes, cut the olives in half, wash the arugula, dry it, tear it with your hands, mix everything with the tuna.

Arugula with shrimp

Ingredients: 200 g arugula, 20 shrimp, 1 cup cherry tomatoes, Parmesan cheese.

Preparation: peel the shrimp, cut the cherry tomatoes in half, tear the arugula, mix everything, sprinkle grated Parmesan cheese on top.

Try other combinations such as:

• Arugula, avocado, cherry tomatoes (total aphrodisiacs!).
• Arugula, baby quail eggs, beautiful cherry tomatoes.
• Arugula, oranges, olives, cherry tomatoes, sprinkle everything on top with Parmesan (an amazing combination of sweet and bitter).

But I especially wanted to pay attention to the dressing for these salads. After all, the final taste and aroma of the dish will depend on it. Mediterranean cuisine offers endless options.

Fragrant and tasty sauces for dressing salads with arugula

Dressing with lemon juice, mustard and balsamic vinegar

The juice of one lemon, half a teaspoon of mustard, two tablespoons of balsamic vinegar, pour 100 g of olive oil, mix thoroughly, add salt and red pepper to taste.

Yogurt dressing with mustard and honey

100 g of yogurt, one tablespoon of apple cider vinegar, two teaspoons of mustard, three crushed cloves of garlic, one teaspoon of honey. Mix everything, add two tablespoons of olive oil, mix again, add spices and salt to taste.

Soy sauce dressing

100 grams of olive oil, four tablespoons of soy sauce, one chopped clove of garlic, juice of one lemon, salad spices, salt to taste.

Italian tender and tart sauce

One chopped onion, two tablespoons of wine vinegar, half a glass of mayonnaise, one tablespoon of sugar. Place everything in a blender and mix. Add two chopped cloves of garlic, salad spices, herbs, salt, beat to obtain a homogeneous mass.

Kefir salad dressing

Half a glass of kefir, half a glass of mayonnaise, one small chopped onion, two finely chopped cloves of garlic, chopped dill, juice of one lemon. All ingredients are mixed using a blender. Add salt and pepper to taste.

Experiment, make sauces, replacing some ingredients with others, each time getting new delicious salad dressings. When forming the salad, place the arugula in the center of the dish, distribute the beautiful cherry blossoms around the leaves, place the rest of the salad ingredients on top of the entire dish and pour over the dressing. Add Parmesan cheese, shaved into thin pieces, for a more refined taste, or sprinkle the finished dish with grated Parmesan cheese.

Such salads can be a worthy treat at any holiday or a gastronomic decoration for a romantic dinner. Salads using arugula are worthy of the menu of the most sophisticated restaurants. Enjoy the amazing aromas and don’t forget about the exceptional benefits.

Bon appetit!

Arugula recipes with photos will help you prepare dishes with healthy spicy herbs. Arugula recipes are not limited to adding greens to salads. Dishes with arugula include pastas, risottos and pizzas, where fresh young leaves and shoots of arugula are used instead of basil. Even pesto sauce can be made not from basil, but from arugula leaves. There are recipes where arugula is fried in olive oil and added to pasta and rice. It is believed that arugula improves the taste of beans and other legume dishes. Arugula seeds are used to make spicy mustard. In addition, oil is prepared from arugula seeds, which is added when canning vegetables. Arugula (arugula, arugula, arugula, gulyavnik, arugula, rucola, rocket, arugula, rocket, roquette, rugula) is a spicy, slightly pleasantly bitter herb that is slightly oily to the touch. This spice was used in cooking back in Ancient Rome. In the wild it is known as the medicinal frog. Arugula has gained popularity among lovers of Mediterranean, especially Italian, cuisine, thanks to its specific nutty-mustard taste. Young leaves are added to salads, often mixed with lettuce; finely chopped arugula leaves are mixed into cottage cheese snacks or simply sprinkled on boiled potatoes.

A recipe for an unusual vegetable salad, which includes avocado, mango, corn and herbs. It will take very little time to prepare, and as a result you will have a delicious, bright, juicy salad on your table that you will immediately want to eat.

chapter: Vegetable salads

Even though roast beef salad is quick to prepare and does not contain many ingredients, preparing it can be more difficult than it seems at first glance. If this is your first time cooking roast beef, you will need to follow the recipe exactly.

chapter: Beef dishes

If there are a few chips left, even broken ones, then they can be used to prepare the Anthill meat salad. In addition to chips, the salad recipe includes boiled turkey, tomatoes, bell peppers and fresh herbs. Salad dressing mixed from estimates

chapter: Turkey salads

For lunch, you can make pasta with chicken breast sauce and cherry tomatoes in a creamy cheese sauce with a drizzle of truffle oil. The recipe is simple, detailed and, following it, a delicious lunch or dinner for the whole family will be ready in about 30-40 minutes.

chapter: Pasta with sauces

Fruit and vegetable salad with soft cheese will appeal to experimental cooks who do not like monotony. The recipe can be changed according to your taste and availability of products. For example, if there are no plums, you can take grapes and replace peaches with melon. Do not want

chapter: Cheese salads

I chose the recipe for white tuna with red vinegar sauce with arugula and tomatoes a long time ago because of its simplicity, or rather the technology that I dreamed of mastering, and at the same time I practiced. And I understood the taste of this fish. The hardest part of the recipe is not to dry out the fish.

chapter: Fried fish

Spaetzle is a type of German pasta, small pieces of dough boiled in water, which are served as a side dish with meat or as an independent dish. In this recipe, homemade spaetzle is prepared with arugula sauce (ideally, you can make sauce pes

chapter: Dumplings, dumplings

Arugula pesto has a different flavor than basil pesto. As you would expect, there is a distinct bitterness in it, and the sauce is not an acquired taste. This is the plus of this recipe. I advise you to start by preparing a very small portion of the sauce,

chapter: Italian Cuisine

Basil pesto with arugula is certainly different from the usual sauce. It has an appetizing bitterness. Otherwise, the sauce is no different from regular pesto, and you can add it to the same dishes as basil pesto.

chapter: Sauces

Do you want something more high-calorie and nutritious, but don’t want to spend a long time at the stove? Salad of new potatoes and fried squid is definitely for you! Tasty, satisfying, easy to prepare - what more could you ask for?!

chapter: Squid salads

A burrito with chicken and vegetables is a good alternative to dinner or a hearty snack. You can choose the filling according to your taste. My version is baked chicken breast, pre-marinated in a ready-made taco spice mix, and sautéed vegetables. Ready

chapter: Burrito

The basis of this snack cake is Finnish flatbread LapinRilla Tortilla. They are not as thick as regular bread, but more like tortillas. Each layer is coated with cream cheese (for example, Philadelphia), alternately fried minced meat and St.

chapter: Sandwich cakes (snacks)

Halloumi is a traditional Cypriot white cheese. The cheese is made from a mixture of sheep and goat milk with the addition of dried mint. For this salad, the cheese is cut into pieces, rolled in egg and breadcrumbs, and fried until golden brown. Fried cheese off

chapter: Cheese salads

Cheese pie with herbs - a simple but delicious pie. The dough turns out crumbly, slightly salty due to the presence of grated Parmesan in the dough. I also added cheese to the filling, because it tastes great with fresh herbs and sour cream.

chapter: Cheese pies

The base of this salad is couscous, a grain that is delicious and nutritious. Combined with vegetables and herbs, seasoned with a mixture of lemon juice and vegetable oil, couscous is suitable for both lunch and dinner. Pay attention to the sequence of cooking lard

chapter: Couscous

A light spring salad, where both the color scheme and smells make you think that the dish is not only tasty, but also healthy. The salad combines chard, arugula and spinach, which are healthy in all respects, with aromatic strawberries and delicious mozzarella. And up to

chapter: Cheese salads

Gnocchi are potato dumplings. To prepare gnocchi, in addition to potatoes, you need a little flour (ratio approximately 3:1). The dough should be soft, elastic, and not stick to your hands or cutting board. Gnocchi can be eaten immediately, sprinkled with cheese, and

chapter: Gnocchi

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

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

Arugula salad recipe:

• 1 tomato;
• 1 pepper;
• 1 small cucumber;
• 1 blue onion;
• 2 packs of arugula salad;
• 3 tbsp. spoons of olive oil;
• 100 gr. sirtaki cheese; a bunch of greenery,
• parsley + dill;
• Salt pepper,
• balsamic vinegar to taste.

Progress:

1. Peel the onions, wash the vegetables, trim the arugula, wash and dry.
2. Cut vegetables and cheese into cubes. Place arugula on a flat plate.
3. Place vegetables on top, add salt and pepper, mix lightly, sprinkle with cheese.
4. Sprinkle with balsamic vinegar and pour in olive oil.
5. Arugula salad is ready to eat.

RUCLA SALAD: FIVE RECIPES

Arugula is a spicy green that was eaten in ancient Rome. Arugula was very popular in the Mediterranean. In the famous pesto sauce, arugula can replace basil. Queen Elizabeth of England was especially fond of this spice, so it was always added to salads at the royal table. We present 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 unique taste that not everyone will like.

To prepare this elegant colorful salad you will need

Ingredients

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

Preparation

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

Preparation:

Mix all ingredients. Rinse the arugula, dry it and place it on a flat dish or in a salad bowl, then pour over the dressing. Place thin slices of Parmesan cheese on top of the salad. It will turn out very tasty if you use a vegetable cutting knife to cut into slices.

Arugula salad with pear

Ingredients:

• Rucola -75 g
• Pears - 2 medium sized pears
• Lemon juice - 1.5 tbsp
• Olive oil - 1.5 tbsp
• Parmesan - 20 g
• Freshly ground pepper, salt - to taste

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

Salad with arugula and shrimp

The combination of arugula-cherry tomatoes-shrimp is quite fashionable and common. Many different recipes have been invented based on this combination, here is one of them.

Ingredients

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

Preparation

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 absorb excess oil. Cut the cherry tomatoes into halves or quarters depending on size.

Cut the cheese into thin slices (it is very convenient to do this with a vegetable slicer). Place the arugula in a salad bowl, add all the remaining ingredients and stir. Salad dressing with arugula and shrimp is prepared as follows: beat balsamic vinegar with oil with a fork until emulsified, add pepper and salt. Drizzle the dressing over the 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
  
  Preparation

Mix lemon juice, vinegar, pepper, garlic, salt - this is a salad dressing. Add nuts to the arugula, pour over the dressing, and sprinkle with grated Parmesan cheese on top.

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

Bon appetit!

Salad with arugula and shrimp: 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 wonderful dish, suitable for a family feast, a business meeting, or a romantic dinner. The main and unchanged ingredients remain, of course, fresh seafood and vigorous greens.

Arugula salad with shrimp

Ingredients:

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

Immerse the shrimp in boiling salted water for 3 minutes. Then drain in a colander, rinse with cold water and remove shells. Place the tender meat in a separate bowl, pour in lemon juice and leave for a while.

Tear the arugula with your hands (the knife will begin to oxidize and quickly lose its appearance), place it in a salad bowl. Drain the shrimp and add them to the greens. Making the dressing for this salad is very simple: mix the remaining lemon juice and olive oil, add salt and pepper. The salad should be dressed just before serving.

Arugula with shrimp, cherry tomatoes and Parmesan cheese

Ingredients:

• large shrimp - 300 g;
• arugula;
• Cherry tomatoes;
• Parmesan cheese 50 g;
• olive oil 4 tablespoons;
• 1 clove of garlic;
• 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. Thinly slice the Parmesan or grate it on a special cheese grater. Mix olive oil, balsamic and salt until smooth. Place washed and well-dried arugula on a plate and season with sauce. Place shrimp and tomatoes on top and sprinkle with cheese. Salad ready!

Arugula with tiger shrimps and avacado

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.

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

Salad with arugula and shrimp in French

Ingredients:

• arugula leaves 70 g;
• cherry 12 pieces;
• 2 slices of juicy melon;
• 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. 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. Just remember to choose the freshest mushrooms and wash them well.

Clean the shrimp and quickly fry in olive oil. Mix all the dressing ingredients: 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! Place arugula, melon, mushrooms, shrimp and tomatoes on a plate. Mix everything well and pour over the dressing. The salad goes well with white wine and pleasant company.

Light salad of arugula, shrimp and grapefruit

Ingredients:

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

Peel the grapefruit and remove membranes, divide the pulp into small pieces. Peel, finely chop and dry the walnuts in a frying pan. All that remains is to lay out and serve the salad - sprinkle grapefruit and shrimp on the arugula, pour in the dressing and sprinkle with nuts. Bon appetit!

Gourmet arugula salad

Ingredients:

• 1 medium bunch of arugula;
• 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.

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

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

Bon appetit!

10.06.2018 / 21:40

Salad blog » The best salads for the holiday »

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

Dishes containing arugula leaves can be varied. They can be served on their own, added to meat, fish, or prepared as an appetizer based on it. There are a great many options for such combinations 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

In Italian cuisine, arugula is often found on pizza, in Slovenia it is simmered in pies, and in Portugal the product is even considered mustard. In Russia, arugula usually appears in salads, and exclusively fresh. And the point here is not that during heat treatment the plant loses useful vitamins and microelements. Our chefs and their guests are convinced that only this way, from the garden, does arugula make the salad taste unique. Try any of the proposed options for such snacks and see for yourself.

Arugula salad (rucola, arugula) is a distant relative of dandelion from Italy. This aromatic, slightly spicy green with a mustard-nut flavor has won its place in cooking. Her vocation is a mandatory presence in salads. A light vegetable or hearty salad with meat will receive this herb with gratitude and delight you with its special taste and benefits for the body.

Useful for business

Before you start making arugula salad, you should know a few facts and useful tips about this green.

• Arugula does not keep for long. Therefore, a salad prepared with it should be eaten immediately, unless the recipe calls for it to steep. But then you definitely need to put it in the refrigerator.
• Salads always use firm and dry greens.
• Large arugula leaves should be torn with your hands, because after cutting with a knife, a reddish mark remains on them.
• The most popular dressing for arugula salads is olive oil with acidic additives (lemon, lime, vinegars).
• Arugula goes well with other greens: spinach, mint, lettuce.
• Arugula is stored dry in the refrigerator and always under film.

Arugula in salads from A to Z

Whatever product of modern cooking comes to mind, it will be well complemented by arugula. To be convinced of this, it is enough to start preparing any salad, especially since there are many recipes for salads with arugula.

Avocado and cheese

This is a simple and delicious salad recipe that you can dress right before serving.

Tear 200 grams of arugula with your hands if the leaves are large. Cut 200 grams of small tomatoes into 2 or 4 parts. Cut the pulp of 2 avocados into cubes or cut out slices with a teaspoon. Cut 250 grams of cheese into cubes. Cut 200 grams of large pitted olives in half. Lay the salad in layers: arugula, tomatoes, cheese, avocado, olives. Salad dressing is prepared from 4 tbsp. spoons of olive oil and 1 tbsp. spoons of lemon juice, which must be mixed and salt to taste.

Oyster mushrooms

A salad with a very harmonious combination, suitable for any time of year.

Wash 300 grams of oyster mushrooms and cut them in any way. Fry the mushrooms in oil until golden brown. Cut 2 medium-sized fresh cucumbers into strips. If the cucumbers are bitter, then the peel must be peeled. In a bowl, mix 200 grams of arugula, cucumbers and cooled mushrooms. Add salt to taste. If necessary, the salad can be coated with vegetable oil.

Pear and Dorblu

A festive recipe for an unusual salad. The juiciness and sweetness of the pear connects all the flavors.

Cut 3 large dense pears into 4 parts, remove the core and divide into slices. Fry the pear in a hot frying pan until brown. Sprinkle the prepared slices with 1 tbsp. spoon of lemon juice. Also fry 50 grams of pine nuts without oil. Prepare salad dressing. Mix 5 tbsp. spoons of sunflower and olive oil with 2 tbsp. spoons of any wine vinegar. Season the dressing with salt and pepper. Place 1 bunch of arugula on a flat plate and pour the dressing over it. Place the pear on the greens, crumble 250 grams of Dorblu blue cheese on top and sprinkle everything with nuts.

Blackberries and Greens

This summer salad recipe will allow you to experience the unusual taste obtained through a successful combination of flavor combinations.

The salad is prepared in portions. Mix 1 bunch of washed and dried arugula with 2 teaspoons of olive oil, 1 tbsp. a spoonful of balsamic vinegar and a pinch of salt. Add ½ bunch each of lettuce, watercress and oregano and mix. Tear large leaves with your hands. Arrange the greens on plates. Top with 1 cup blackberries and 130g diced mozzarella. You can decorate with almond flakes and a mint leaf.

Figs, Yogurt and Shrimp

A salad recipe with an unusual combination that will be an excellent aperitif for the main course.

Place 10 grams of arugula and beetroot on a flat plate. Add a little salt and sprinkle with vegetable oil. Cut ½ head of red onion into thin half rings and arrange it on the greens. Cut 1 washed fig into slices and add to the salad. Sprinkle all 2 tbsp. spoons of small boiled shrimp. Cut 2 radishes into thin slices and place in the salad. Coarsely grate 20 grams of any hard cheese and pour on top of everything. Mix 100 ml of low-fat natural yogurt with 1 teaspoon of rice vinegar and 1 tbsp. spoon of olive oil. Add salt and pepper to taste. Stir the dressing and pour over the salad.

Salmon Lightly salted

This salad recipe will be appreciated by all fish lovers.

Rinse and dry 125 g of arugula. Peel the grapefruit and halve. Cut ½ citrus into large pieces, and squeeze out the juice from the second part. Cut 100 grams of lightly salted salmon into thin slices. Cut 6 small tomatoes into 2 or 4 pieces. Cut ½ head of red onion into thin half rings. Mix all ingredients carefully in a deep bowl. Season the salad with sauce. For this, 3 tbsp. Mix tablespoons of olive oil with grapefruit juice, 2 teaspoons of balsamic vinegar, 2 cloves of garlic passed through a press and 1 teaspoon of honey. Season the dressing with pepper and Provençal herbs. Sprinkle the finished salad with 30 grams of pine nuts and 30 grams of thinly sliced ​​Parmesan.

Chickpeas and Nuts

This is a great salad recipe for a work snack. Arugula, with its specific taste and aroma, will perfectly complement boiled chickpeas. And the salad and dressing prepared in separate containers will allow you to prepare the dish in advance.

Layer all the ingredients for the salad into one container. Place 80 grams of arugula on the bottom. Then a can of ready-made chickpeas or 400 grams of boiled chickpeas. Place 1 cup of chopped tomatoes on top, preferably dense varieties. Sprinkle everything with ¼ cup toasted walnuts. In a second container, mix 2 tbsp for the sauce. spoons of olive oil and wine vinegar. Season with salt and pepper. Everything is stored in the refrigerator. Before eating, pour the dressing over the salad and stir.

Pepper and Roast Beef

An exquisite recipe for a very satisfying salad. It will be a pleasure to surprise long-awaited guests with this dish.

First prepare the roast beef. To do this, 500 grams of beef fillet is salted and peppered on each side. Finely chop 4 cloves of garlic and sprinkle it over a piece of meat. Grease the beef with oil, place in a mold and bake for 30 minutes at 200°. Then wrap it in foil and let cool for 15 minutes. During this time, prepare the remaining components of the salad. 3 pcs. yellow bell pepper and 2 cucumbers, cut into strips. 10 pieces. Cut the cherry into halves and the onion into thin rings. Place the vegetables in a bowl and add 80 grams of arugula to them. Pour 6 tbsp. spoons of olive oil and mix everything. The finished roast beef is cut into thin slices. The salad is laid out on plates, pieces of meat are placed on top and everything is sprinkled with balsamic cream.

Sweet pepper and pumpkin

This is a warm and very nutritious salad recipe for vegetarians.

Cut 250 grams of peeled pumpkin into cubes or cubes. Place it in foil and cover the top. Cut 2 sweet peppers in half, remove membranes and seeds. Place the peppers on foil on top of the pumpkin. Bake vegetables at 200° for 25 minutes. Place hot peppers in a bag and let cool. After that, peel them and cut them into pieces the size of a pumpkin. Mix the vegetables. Fry 50 grams of any nuts in a frying pan. Place 1 bunch of arugula on a plate, then warm vegetables. Place 60 grams of feta on top, breaking it into pieces with your hands. Garnish with nuts, salt and pepper. You can season it with a mixture of any herbs. Pour the salad with a sauce of 1 teaspoon of wine vinegar, 2 teaspoons of olive oil, 1 teaspoon of honey and a pinch of salt.

Duck and Feta

Delicious dish with duck breast. The traditional combination of duck and pear takes on a new flavor thanks to the aroma of arugula and the salty taste of feta. The recipe is simple even for a beginner.

Wash and dry 1 duck breast with skin. Make shallow cuts on the skin. Season the meat on all sides with salt and pepper. Fry the breast in a frying pan for 5 minutes on each side. Then wrap in foil and let cool slightly. To dress the salad you will need 2 tbsp. spoons of olive oil and balsamic vinegar, 1 tbsp. a spoonful of liquid honey and lemon juice, salt and pepper. Beat all components until smooth. Cut half a firm pear into slices of any shape, but not thick. Place 100 grams of arugula, pear and crumble 30 grams of feta onto a serving plate. Carefully place the duck breast cut into pieces on top and pour the dressing over everything.

Bread and Zucchini

A refreshing zucchini salad is perfect for a snack or can be an excellent dinner.

Cut 1 piece of bread into 1 cm cubes. Finely chop 1 clove of garlic. In a frying pan in 2 tbsp. Fry garlic and pieces of bread in tablespoons of oil until golden brown. Cut 2 zucchini into slices, preferably thinly. For the sauce, mix 3 tbsp. spoons of wine vinegar with 2 teaspoons of grainy mustard. Add a pinch of sugar, pepper and salt to taste. Mix everything and, continuing to beat, pour in 4 tbsp. spoons of olive oil. Chop 1 small onion and add to the sauce. In a deep bowl, mix 100 grams of arugula and frisee, add zucchini and bread. Pour the sauce over everything and mix gently.

Cherry and Spinach

A simple recipe for a healthy and quickly prepared salad.

To dress the salad, mix olive oil, wine vinegar, soy sauce and lemon juice. You can take the proportions to your taste. Take 100 grams of spinach, arugula and watercress. Wash and dry the greens. Fry 30 grams of pine nuts in a dry frying pan. 6 pcs. Divide the cherry tomatoes in half. Break 200 grams of mozzarella into pieces. In a plate, mix greens with tomatoes and cheese. Pour in the dressing and stir again. Sprinkle nuts on top.

Sorrel and Eggs

A very simple vegetarian salad. Suitable for lunch, dinner, afternoon tea and dinner.

Boil 3 hard-boiled eggs. Cool and cut each into 4 pieces. Wash 1 bunch of sorrel, remove its stems and cut the leaves into strips. Mix 1 bunch of arugula with sorrel. Add 50 grams of pitted olives. Place eggs on top. Dress the salad with 2 tbsp. spoons of olive oil, 1 teaspoon of balsamic vinegar. Add salt and pepper.

Tarragon

A wonderful salad recipe in which grapes, cheese and tarragon are combined very harmoniously. The main thing is to cool all the components so that they express their taste most strongly.

Finely chop 4 shallots and pour 3 tbsp. spoons of vinegar. Let it sit for 15 minutes. Cut a handful of each type of white and blue grapes in half and remove the seeds. Tear the leaves from 1 bunch of tarragon and place them in a bowl. Add 1 bunch of arugula, grapes and onions with the marinade. Add salt and pepper to taste. Pour 4 tbsp. spoons of oil and mix everything carefully. Grate 200 grams of goat cheese on a coarse grater over the salad.