Best 3 Arugula And Carrot Salad With Walnuts And Cheese Recipes
Indulge in a symphony of flavors with this refreshing Arugula and Carrot Salad, a delightful blend of peppery arugula, sweet carrots, crunchy walnuts, and creamy cheese. Topped with a tangy lemon-honey dressing, this salad offers a burst of nutrients and a satisfying crunch in every bite.
In addition to the Arugula and Carrot Salad, this article features a collection of equally enticing recipes. Embark on a culinary journey with the vibrant Carrot Top Pesto, transforming carrot greens into a flavorful sauce perfect for pasta, sandwiches, or grilled vegetables. Experience the richness of the Creamy Carrot Soup, a velvety blend of carrots, onions, and cream, guaranteed to warm your soul on chilly days. Discover the delightful crunch of Carrot Fries, a healthier alternative to traditional fries, served with a zesty dipping sauce. Satisfy your sweet cravings with the delectable Carrot Cake Muffins, featuring moist carrot cake batter studded with raisins and walnuts, topped with a sweet cream cheese frosting.
ARUGULA AND ROMAINE SALAD WITH WALNUTS AND BLUE CHEESE VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Chill salad plates when you begin preparing your entree.
- When your entree is almost ready to serve, combine arugula and romaine leaves and separate onto 4 chilled salad plates. Scatter toasted walnuts evenly among the salads. Pour vinegar into a small bowl and whisk in extra-virgin olive oil in a slow stream to combine dressing. Season dressing with salt and pepper, then stir in blue cheese crumbles. Ladle dressing evenly over top of salad plates and serve.
ARUGULA WITH APPLES AND WALNUTS
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3 tablespoons low-fat Greek yogurt, 1 tablespoon each olive oil, lemon juice and honey, 1/4 teaspoon cinnamon, and salt and pepper to taste in a large bowl. Add 8 cups baby arugula,1 chopped apple, 1/3 cup each chopped walnuts and dried cranberries, and 2 tablespoons sunflower seeds; toss.
ROASTED CARROT SALAD WITH ARUGULA AND POMEGRANATE
This composed, bright salad of roasted carrots, thinly sliced fennel and arugula gains a fruity depth from a splash of pomegranate molasses in the dressing. You can find pomegranate molasses in Middle Eastern groceries and specialty food shops, and it's worth seeking out for its complex, sweet-tart acidity. Once opened, it will last for years in your pantry. This salad makes a delightful side dish or light main course, especially if you include the optional toasted walnuts or pita chips, which add a satisfying crunch. If you can find multicolored carrots, this already striking salad becomes even prettier.
Provided by Melissa Clark
Categories salads and dressings, vegetables, appetizer, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees. Toss carrots with salt, pepper and 2 tablespoons oil on a rimmed baking sheet, and bake until edges are caramelized and carrots are tender, 28 to 33 minutes. Remove from oven and immediately toss with cumin. Let cool for a few minutes while you make the dressing. Carrots should be slightly warm but not hot when tossed with the greens.
- In a large bowl, whisk together pomegranate molasses, lemon juice, garlic, mustard and large pinch of salt and pepper. Taste and adjust lemon juice and seasonings if necessary. Whisk in remaining 1/4 cup oil until emulsified.
- Stir carrots into dressing, then gently toss with arugula, fennel and dill or mint. Serve immediately, drizzled with more olive oil and topped with pomegranate seeds, and yogurt and nuts or pita chips if using.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 21 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 239 milligrams, Sugar 12 grams, TransFat 0 grams
Tips:
- For optimal flavor, use fresh, young arugula with tender leaves.
- Choose firm, crisp carrots for the best texture in your salad.
- If walnuts are unavailable, substitute another type of nut such as pecans or almonds.
- Use a sharp knife or mandoline to thinly slice the carrots for even cooking and a more delicate texture.
- To save time, pre-shred the Parmesan cheese or use a store-bought shredded variety.
- If you prefer a sweeter dressing, add a teaspoon of honey or maple syrup.
- For a tangier dressing, use lemon juice instead of vinegar.
- Feel free to experiment with different herbs and spices to create your own unique dressing.
- Serve the salad immediately after tossing to prevent the arugula from wilting.
Conclusion:
This arugula and carrot salad with walnuts and cheese is a delightful and nutritious dish that can be enjoyed as a light lunch, side salad, or appetizer. The combination of peppery arugula, sweet carrots, crunchy walnuts, and salty cheese creates a harmonious balance of flavors and textures. The homemade dressing adds a tangy and flavorful touch that complements the salad ingredients perfectly. With its vibrant colors and refreshing taste, this salad is sure to impress your family and friends. Whether you're a seasoned cook or a beginner, this recipe is easy to follow and can be tailored to your personal preferences. So gather your ingredients, grab your cooking utensils, and create this delicious and delightful salad today!
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