Indulge in the tantalizing flavors of spring with our vibrant Arugula and Citrus Salad, a refreshing medley of peppery arugula, tangy citrus segments, crisp fennel, and crunchy almonds. Drizzled with a zesty Basil Vinaigrette, this salad bursts with a symphony of flavors that will awaken your senses. Complement your meal with our delightful Feta and Avocado Toast, a harmonious combination of creamy avocado, tangy feta cheese, juicy tomatoes, and aromatic basil, all nestled on a crispy toasted baguette. Craving something warm and comforting? Try our savory Roasted Vegetable Soup, a hearty blend of roasted vegetables, aromatic herbs, and rich vegetable broth, sure to warm your soul on a chilly day. And for a sweet treat, whip up our delectable Almond Flour Lemon Bars, featuring a buttery almond flour crust and a tangy lemon filling, a perfect balance of sweet and tart that will satisfy your sweet tooth.
Let's cook with our recipes!
ARUGULA SALAD WITH CITRUS VINAIGRETTE
Arugula is a delicious alternative to lettuce, and the citrus juice dressing is a delicious alternative to heavier store bought dressings. A lovely precursor to most meals, or a great stand-alone in the summer. Garnish with walnuts or sunflower seeds, if you like.
Provided by JEANNETTE777
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously.
- In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 13.8 g, Fat 19.1 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 2.7 g, Sodium 158.7 mg, Sugar 7.9 g
ARUGULA SALAD WITH LEMON VINAIGRETTE
An easy and refreshing recipe for an arugula salad with lemon vinaigrette. This simple salad is so perfect for the warmer weather and is perfect to serve as a simple side or appetizer.
Provided by Julie Blanner
Categories Salad
Time 5m
Number Of Ingredients 6
Steps:
- In a small bowl with a whisk or jar sealed tight, combine vinegar, olive oil and lemon juice. Add pepper to taste.
- Wash and spin the arugula and add to medium mixing bowl.
- Toss with vinaigrette. Top with fresh grated parmesan.
Nutrition Facts : Calories 61 kcal, Fat 6 g, ServingSize 1 serving
ARUGULA SALAD WITH PEACHES, GOAT CHEESE AND BASIL
This simple, quintessential summer salad is a reminder that seasonal ingredients at their very best don't need much fussing (or much cooking at all, in this case). Here, peppery arugula and earthy goat cheese get brightened with juicy summer peaches, but the recipe can be tweaked to suit all seasons: If you can't find ripe peaches, you can use cherries, strawberries, plums, raspberries or even cherry tomatoes in their place.
Provided by Lidey Heuck
Categories brunch, dinner, easy, lunch, weekday, salads and dressings, appetizer, main course, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 3 minutes. Remove from the heat.
- In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper.
- Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat. Add more goat cheese and dressing if desired. Toss gently and serve immediately.
ARUGULA AND CITRUS SALAD WITH BASIL VINAIGRETTE
Make and share this Arugula and Citrus Salad With Basil Vinaigrette recipe from Food.com.
Provided by S.A. Chef
Categories Oranges
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Peel oranges and grapefruits. Cut out individual slices, cutting between membranes. Set aside.
- In bowl, combine shallots and vinegar. Gradually whisk oil inches Stir in basil.
- Toss arugula in salt and peper then plate, arrange citrus slices and drizzle with vinaigrette.
Nutrition Facts : Calories 175.6, Fat 12.4, SaturatedFat 1.7, Sodium 10.1, Carbohydrate 16.6, Fiber 2.2, Sugar 6.8, Protein 2.2
SEARED SALMON WITH CITRUS AND ARUGULA SALAD
Bursting with color and bright, bold flavors, this simple recipe makes an elegant main course for a dinner party, or a welcome diversion from your go-to weeknight salmon. The technique of cooking salmon in a cast-iron skillet creates a beautifully golden-brown sear and crispy skin. For best results, make this recipe during the cold weather months, when citrus fruit is at its best.
Provided by Lidey Heuck
Categories brunch, dinner, lunch, salads and dressings, seafood, appetizer, main course
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the glaze for the salmon: In a small bowl, whisk 2 tablespoons olive oil with the orange juice, mustard, half the chopped garlic and 1/4 teaspoon salt. Set aside.
- Make the salad dressing: In another small bowl, whisk together 2 tablespoons olive oil with the lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in the shallots and the remaining garlic, then set aside.
- Using a small serrated knife, peel the grapefruit and oranges and trim to remove any remaining pith. Slice all the peeled fruit crosswise into thin circles (no larger than 1/2-inch thick); remove the seeds and set aside.
- Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high until it's extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately), about 3 minutes. Meanwhile, pat the salmon fillets dry using paper towels, brush both sides with olive oil, and season all over with salt and pepper.
- When the pan is ready, cook the salmon fillets skin-side down over medium-high without moving until the salmon skin releases easily from the pan, 3 to 4 minutes. Using a pair of tongs or a spatula, wiggle the fillets to loosen the skin from the bottom of the pan, then carefully flip. Lower the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
- Transfer to a rimmed plate or serving dish, and brush the glaze all over the salmon, making sure to coat the fillets.
- Combine the arugula and fennel in a large bowl. Pour the dressing over the salad and toss well. Add the avocado, citrus rounds and pistachios, and toss gently. Transfer to a shallow serving bowl or platter and serve alongside the salmon.
CITRUS-BASIL VINAIGRETTE
This dressing is lovely yellow color, and we use it on a mixed green salad (mixed Romaine and European greens), tossed with small broccoli and cauliflower florets, raisins or sweetened dried cranberries, and shredded Cheddar or crumbled Gorgonzola cheese. The sweet-tart zestiness of the dressing perks up the salad! The yield depends on how much salad dressing you prefer. For us, this recipe makes enough dressing for about 4 large salads.
Provided by Karen R.
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 2h10m
Yield 4
Number Of Ingredients 8
Steps:
- In a jar with a lid, mix the olive oil, orange juice, lemon juice, lemon zest, salt, honey, basil, and vinegar. Seal and shake well. Chill 2 hours in the refrigerator. Strain basil before serving.
Nutrition Facts : Calories 140.2 calories, Carbohydrate 5.6 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 291.5 mg, Sugar 5.1 g
CITRUS-BASIL VINAIGRETTE
Make and share this Citrus-Basil Vinaigrette recipe from Food.com.
Provided by dicentra
Categories Salad Dressings
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a jar with a lid, mix the olive oil, orange juice, lemon juice, lemon zest, salt, honey, basil, and vinegar. Seal and shake well.
Nutrition Facts : Calories 140, Fat 13.5, SaturatedFat 1.9, Sodium 291.3, Carbohydrate 5.5, Fiber 0.1, Sugar 5, Protein 0.1
Tips:
- To save time, use a salad spinner to dry the arugula and other greens.
- If you don't have fresh basil on hand, you can use dried basil. However, fresh basil will give the vinaigrette a more flavorful taste.
- If you don't have white wine vinegar, you can use another type of vinegar, such as apple cider vinegar or rice vinegar.
- If you're making the salad ahead of time, wait to add the dressing until just before serving. This will prevent the greens from wilting.
- You can add other ingredients to the salad, such as grilled chicken, shrimp, or tofu. You can also add other fruits, such as berries or melon.
Conclusion:
Arugula and citrus salad with basil vinaigrette is a refreshing and flavorful salad that is perfect for a summer meal. It's easy to make and can be adapted to your own preferences. So next time you're looking for a light and healthy salad, give this one a try!
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