Salad with arugula. Arugula salads. With arugula and tomatoes

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 taste. 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 shrimps

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!

In modern culinary art, arugula is used in almost all dishes, if it is, of course, available. This spicy herb is especially good in a duet with fish or seafood. Many cooks consider a salad incomplete without a couple of arugula leaves. Additionally, this close relative of the wild dandelion pairs well with other “green colleagues”: mint, lettuce, watercress and spinach.

Arugula contains a lot of useful microelements and vitamins in its composition. Among them are such essential ones as A, C, B. As for minerals, arugula has almost the entire periodic table of useful elements, ranging from potassium, magnesium and iodine, ending with iron and calcium. In addition, arugula juice has antimicrobial and bactericidal effects. It has long been used in European folk medicine as an excellent remedy for skin ulcers and small cuts.

The substances contained in arugula have a beneficial effect on internal organs. For example, flavonoids strengthen the walls of blood vessels and regulate metabolism. By consuming a small amount of this green every day, the body rejuvenates and the nervous system is restored.

Nutritionists have proven that by adding arugula to food, we do not increase the nutritional value too much, although we make the food more digestible. In addition, science has proven the benefits of arugula in the treatment of gastrointestinal diseases and for the prevention of stomach ulcers.

Arugula is a relative of our dandelion, so it can grow in almost any conditions and is extremely unpretentious. It can be grown even on the windowsill or in the country in the summer. Of course, she does not need special care, but she needs to be watered several times a week.

Having grown arugula on your own plot, you don’t have to worry that there will be no use for it. Her element is salads. Moreover, absolutely any salads, be it a light vegetable salad or a nutritious salad with ham. There are thousands of arugula salad recipes. Italian cuisine is very rich in them, from which several recipes can be taken, slightly changing. And here they are, by the way.

Italian king prawn salad

• arugula - 1 bunch
• Parmesan cheese - 75 g
• cold pressed olive oil
• garlic – 1 clove
• king prawns - 115 g
• Cherry tomatoes - 20 pcs.
• pine nuts - 65 grams.

Boil the shrimp in lightly salted water, then fry in sunflower oil with a clove of garlic. Tear the arugula into small pieces with your hands and place in a salad bowl. Cut the tomatoes into several slices. Combine all ingredients. Season with olive oil. Sprinkle with pine nuts and mix thoroughly. Garnish with grated cheese and the Italian salad is ready.

Salad with arugula and basil

Ingredients for preparing the salad:

• arugula – 3 bunches
• sea ​​salt
• olive oil – 5 tbsp. spoons
• butter - 1 tbsp. spoon
• pine nuts - 2 tbsp. spoon
• purple basil - 2 sprigs
• garlic - 1 clove.

Finely chop the arugula and basil. Pass the garlic through a press. Put chopped herbs, garlic into a blender, add salt and spices to taste and mix, gradually pouring olive oil in a thin stream. Stop mixing when the mixture in the blender becomes homogeneous. Fry pine nuts in sunflower oil. Place the mixture in the refrigerator. Once cooled, sprinkle with pine nuts and serve.

Tomato salad – “Venetian Tale”

Ingredients for preparing the salad:

• arugula - 1 small bunch
• olive oil - 3 tbsp. spoons
• salt – 1 pinch
• avocado - 1 pc.
• cherry tomatoes – 14-16 pcs.
• lemon - 1 pc.

Peel the avocado and remove the center pit. Then cut into thin slices and place on a plate. Cut the cherry into halves lengthwise. They need to be placed on top of the avocado slices. Tear the arugula with your hands and sprinkle with cherry tomatoes. At the end, pour everything with a sauce of lemon juice and olive oil. Salt. Garnish with cherry tomato halves and a sprig of arugula.

Sea salad with shrimp – “Leaning Tower of Pisa”

Ingredients for preparing the salad:

• Cherry tomatoes - 5 pcs.
• shrimp – 50 g
• arugula – 25 g
• anchovies – 1-2 pcs.
• red onion - 1 pc.
• garlic - 1 clove
• dry white wine – 65 ml
• ground black pepper
• purple basil - 1 pc.
• noodles – 50 g
• tomatoes – 110 g.

Chop the onion and garlic. Fry the anchovies in oil along with the pre-peeled shrimp. If desired, a little wine can be poured into the pan with them to give a unique taste to the shrimp. Prepare mashed potatoes from tomatoes and stew it with our "sea" mixture for another 3-4 minutes. Add salt, pepper and spices to the pan to taste.

Also add cherry tomato halves. Boil the noodles in salted water until fully cooked. Then they should be mixed with the mixture in the pan. Place all this beauty in a salad bowl and mix well. Garnish with arugula and purple basil leaves.

Salad with salmon and arugula

Ingredients for preparing the salad:

• arugula – 125 g
• lemon - 1 pc.
• shallots - 2 pcs.
• hard cheese – 65 g
• small grapefruit - 1 pc.
• pitted olives – 10-12 pcs.
• salmon fillet – 375 g
• salt - 1/2 tbsp. spoons
• granulated sugar - 2 tbsp. spoons
• ground red pepper - on the tip of a knife
• wine vinegar - 45 ml
• olive oil - 65 ml
• garlic to taste.

Mix salt, granulated sugar and ground pepper. Brush the salmon fillet on both sides with this mixture. Transfer the fillet to another bowl and drizzle with olive oil and vinegar. Leave the piece to marinate for an hour at room conditions.

Peel a small grapefruit and remove white membranes, then cut into cubes. Pass the garlic through a garlic press, and cut the lemon into thin slices along with the zest. Finely chop the arugula.

Cut the salmon into strips and carefully arrange on plates. Place chopped onions and herbs, grapefruit cubes and lemon slices next to the fish. Garnish with olives and sprinkle with grated cheese.

Melon salad with arugula

Ingredients for preparing the salad:

• arugula – 2 bunches
• melon pulp – 120 g
• shrimp - 4 pcs.
• olive oil - 1 teaspoon. spoon
• wine vinegar - 15 ml
• ground black pepper
• salt - 1 pinch.

Mix olive oil with vinegar to make a salad dressing. Cut the pulp of the melon into cubes. Finely chop the arugula. Fry shrimp until golden brown. Put melon cubes in the center of the dish, shrimp around.

Cover all the empty space with herbs and pour over the dressing. Serve immediately. It is very important that the melon is cold and the shrimp are hot, since this is what the whole concept of the salad is based on.

Salad with arugula, beets and cheese

Ingredients for preparing the salad:

• arugula – 3 bunches
• ground black pepper -
• goat cheese – 180 g
• beets - 3 pcs.
• pistachios – 100 g
• Cold pressed olive oil - 3 tbsp. spoon
• white wine vinegar - 1 tbsp. spoon
• shallots - 2 pcs.
• grainy mustard - 1 teaspoon. spoon
• granulated sugar - 1 teaspoon. spoon.

Beat the oil and vinegar in a blender until smooth. Finely chop shallots and add together with granulated sugar and mustard to a blender. Beat again.

Grate the cheese. Boil the beets in lightly salted water, let cool and cut into cubes. Grind the pistachios in a blender. Combine ingredients with salad dressing and stir. Garnish with arugula sprigs.

Mussel salad with arugula and fennel

Ingredients for preparing the salad:

• mussels – 375 g
• fennel - 3 pcs.
• cold pressed olive oil – 5 tbsp. spoons
• sea ​​salt
• black pepper
• lemon juice - 75 ml
• Dijon sweet mustard – 1-2 tbsp. spoons
• shallot onion - 1 pc.
• tarragon - 1 tsp. spoon
• arugula – 75 g
• purple onion - 1 pc.
• tomatoes - 2 pcs.
• cilantro - 1 bunch.

Wash the mussels and make sure they are fresh. Cut the fennel into small slices and lightly drizzle with olive oil. You can sprinkle with black pepper and salt.

Grill mussels and fennel on the barbecue. The frying time is approximately 3 minutes, but you must remember to turn over, otherwise one side will burn.

Next, you should start preparing the salad sauce. To do this, beat lemon juice, mustard, tarragon, chopped parsley, salt and pepper with a mixer. While it is whipping, pour in a thin stream of olive oil. Add the barbecued mussels and fennel to the sauce and stir to combine.

Place all this deliciousness into a salad bowl and garnish with purple onion rings, which, by the way, can also be lightly fried, arugula leaves and tomato halves.

Salad with meat and arugula

Ingredients for making pork salad:

• arugula – 3 bunches
• salt – 2 pinches
• ground white pepper
• strawberries or strawberries – 240 g
• lemon – 1-2 pcs.
• lean pork – 350 g
• olive oil – 6-4 tbsp. spoons

Remove the zest from the lemon and squeeze the juice out of the pulp. Cut the pork into slices, which are marinated in a marinade of olive oil and lemon juice. Do not forget to properly pepper and salt.

Cut strawberries into slices. After marinating, fry the pork until cooked. Mix pieces of fried meat with arugula, lemon zest (optional) and strawberry slices. Drizzle with olive oil and any juice left over from frying.

Unusual and delicious vegetable salad

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;
• onions - 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.

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 - 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.

Arugula is a spicy herb that has a pleasant, subtle taste. It is used to prepare meat and fish snacks, but salads are the most popular. An aromatic salad dressing with arugula makes it even richer, emphasizing the unique nutty-mustard taste of the spice.

Arugula is an indispensable component of almost any Mediterranean cuisine, which is deservedly considered one of the most delicious and healthy in the world. Due to the fact that fresh vegetables are well combined with this plant, there are many different options for preparing snacks and salads. Depending on the additional products included in the dish, the salad dressing with arugula can be either thick or liquid.

Despite this, many chefs prefer to use the classic version, which can rightfully be called universal. The dressing prepared in this way is suitable for any dish that contains this spice.

Recipe

Cooking time : 5 minutes
Number of servings : 6

Ingredients :

• Lemon - 1 pc.
• Mustard - 1/2 tsp
• Balsamic vinegar - 2 tbsp. l.
• Olive oil - 100 ml
• Salt - to taste
• Red pepper - optional

Preparation :

1. Wash the lemon well, pour over with boiling water and cut into two parts.
2. Using a fork, carefully squeeze the juice into any dressing container. Don't forget to remove the seeds, otherwise they will add unnecessary bitterness to the gravy.
3. Pour balsamic vinegar into lemon juice, add salt and mix.
4. Add mustard to the mixture and rub the mixture thoroughly with a spoon.
5. Pour in the olive oil in a thin stream and stir well again.
6. Delicious and healthy salad dressing with arugula is ready. It remains only to season the dish and serve it to the table.

To make a sweet and sour sauce, you can add a teaspoon of honey.

The benefits of salads with arugula

Since the main ingredients of salads are fresh vegetables, arugula and olive oil dressing, the dishes have all the beneficial properties of their components.

Arugula - rocket salad. A spicy plant with a lot of useful and medicinal properties.

The chemical composition of this spice includes:

• B vitamins;
• vitamin E;
• vitamin C;
• vitamin K.

In addition, the plant contains a large number of trace elements and other useful substances:

• zinc;
• magnesium;
• selenium;
• sodium;
• copper;
• phosphorus;
• manganese;
• iron.

An equally important ingredient in any salad with arugula is a tomato. Most often, small cherry tomatoes are used to prepare fresh vegetable snacks.

Despite the fact that the vegetable is very small, it contains a larger supply of nutrients - such as:

• calcium;
• iron;
• potassium;
• phosphorus;
• vitamins C, E, and B;
• organic acids;
• lycopene

Due to the high content of potassium, cherry tomatoes are good for the cardiovascular system. The ability of cherry to remove excess fluid from the body allows the use of small tomato fruits for weight loss. In addition, cherry tomatoes are a powerful natural antioxidant. It is believed that regular consumption of these tomatoes in food can reduce the risk of developing cancer.

The main component of the dressing is olive oil. Olive oil has not only a unique taste, but also a unique composition. Due to the high content of antioxidants and vitamins E, A and K, it is almost completely absorbed by the body. It has a choleretic effect, useful for the digestive system. Since it contains a high content of fatty acids, it is recommended to eat it for heart disease and for the prevention of heart attacks, stroke.

These three components make any salad with them almost unique. It not only has an amazing taste and aroma, but it turns out to be incredibly useful. Thanks to natural dressing, all vegetables and spices retain all their healing properties. A balanced composition will provide the body with all the necessary substances in the required quantities.

• Since the spice is quite juicy, it is advisable to add it to the salad last and then add the sauce.
• To prepare salads with fresh vegetables, it is recommended not to cut the arugula with a knife, but to tear it with your hands. This way the spice will retain all its juiciness, but will not soften the vegetables with its juice.
• The classic combination of products suitable for arugula is sea fish and all varieties of tomatoes.
• Vegetable salads with arugula and tomatoes are distinguished not only by their successful combination of taste and aroma, but also by the fact that they are low-calorie. The energy value of this spice is only 25 kcal per 100 grams. Vegetable salad can be included in the menu of fasting days and diets.
• Arugula snacks improve digestion and can be used in the diet of older people.
• The smaller the spice leaves, the more bitterness they contain.

In contact with

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. Constantly eating arugula, the body will begin to rejuvenate, and the nervous system will 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 brings its own touch of astringency. What is the best way to cook from it? Firstly, these are definitely salads, since arugula is consumed raw there. It is not worth heat-treating the plant, because important microelements are lost this way. 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 vitamin salad is great 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, mix 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 with arugula and lettuce will look spectacular, 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 pcs.
• 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.
• Linseed oil - 1 tbsp. l.
• Flax seeds - to taste
• Salt and pepper to taste

Preparation:

1. Rinse 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 mushrooms, add to the salad.
2. Drizzle with linseed 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 pcs.
• 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 dressing over salad and mix.

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.st. l.
• Unagi sauce - 1 tbsp. l.
• Sesame - 1 tsp
• Salt and pepper to taste

Preparation:

1. Rinse 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 bank
• Tiger prawns - 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 eggs and cut into cubes.
3. Cut the liver into slices and blot the 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.