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Flavorful Arugula Salad
"I have been trying to eat better, healthier, and this Vegetarian Arugula Salad satisfies me."
A simple salad that can accompany nearly any entree is this Arugula and Red Onion salad with this easy roasted shallot dressing. | Roast the shallots up to one week in advance, whenever you happen to be using your oven. That way you are ready to toss this easy salad together at a moment's notice.
Wash your greens as soon as you bring them home from the market. They will stay fresher longer in the refrigerator, and your arugula will be crisper in your simple salad.
Add a handful of walnuts, or any chopped nut, to this recipe for some added protein and texture. |
A perfect salad that does not overwhelm or overtake the meal with a strong flavor. This arugula salad blends very nicely with most any meal.
You will notice that I have added a small amount of salt to the dressing portion of this arugula salad recipe. I feel the taste is flat without it, but certainly you may omit the salt and enjoy even more sodium savings.
For a real time saver, roast the shallots a day or 2 in advance. Then refrigerate them until it's time to toss your healthy salad together.
Arugula with Roasted Shallot-Orange Dressing | Arugula Salad with Roasted Shallot-Orange Dressing | | | | | | 3 | | shallots | | | 1 1/2 lbs | | arugula | | | 1 | | orange | | | 1 | | small red onion | | | 1 | | garlic clove, minced | | | 2 Tbs | | balsamic vinegar | | | 1/3 cup | | olive oil | | | 1/2 tsp | | sugar | | | 1/8 tsp | | salt | | | | | | | 1 | Preheat oven to 350*. | | 2 | Drizzle whole, unpeeled shallots with 1tablespoon olive oil and place on a square of aluminum foil. Wrap shallots in the foil and bake for 1 hour. Let cool | | 3 | Wash the arugula and place in a serving bowl. | | 4 | Peel the orange, reserving the peel for the dressing, and place the orange segments on the arugula. | | 5 | Slice the red onion thinly, and place in the salad bowl. | | To Make The Dressing: | | 1 | In a medium bowl, combine roasted shallots, minced garlic ,vinegar, sugar and salt. Using a small grater or zester, zest the orange peel into the dressing bowl, careful not to grate the white membrane, (it gets bitter tasting). | | 2 | Add the olive oil and whisk together. Pour over the salad and serve. | | | | | Servings: 6 | | | | Nutrition Facts | | Serving size: 1 serving | | Percent daily values based on a 2000 calorie diet. | | Nutrition information calculated from recipe ingredients. | | | | | | | | | Amount Per Serving | | | | | Calories | | 153.69 | | | Calories From Fat (73%) | | 111.45 | | | | | % Daily Value | | Total Fat 12.78g | | 20% | | | Saturated Fat 1.72g | | 9% | | | Cholesterol 0.00mg | | 0% | | | Sodium 80mg | | 5% | | | Potassium 482.72mg | | 14% | | | Carbohydrates 8.84g | | 3% | | | Dietary Fiber 2.03g | | 8% | | | Sugar 4.89g | | | | | Sugar Alcohols 0.00g | | | | | Net Carbohydrates 6.81g | | | | | Protein 3.33g | | 7% | | | | | | | | | | | | |
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