Best 6 Arugula And Mixed Green Salad With Sausage And Fennel Recipes
**Arugula and Mixed Green Salad with Sausage and Fennel: A Flavorful and Nutritious Dish**
Indulge in a delightful culinary experience with our arugula and mixed green salad, a symphony of flavors and textures that will tantalize your taste buds. This vibrant salad showcases fresh arugula, tender mixed greens, savory sausage, and aromatic fennel, combined with a zesty lemon-honey vinaigrette. It's a perfect balance of sweet, tangy, and savory, making it a versatile side dish or light main course. With its vibrant colors and nutrient-rich ingredients, this salad is a feast for the eyes and the body. Take your taste buds on a journey and discover the harmonious blend of flavors in this delectable arugula and mixed green salad with sausage and fennel.
**Explore additional tempting recipes:**
1. **Arugula Salad with Roasted Butternut Squash and Goat Cheese:** Experience a delightful harmony of flavors and textures in this autumnal salad. Roasted butternut squash lends a sweet and earthy note, while goat cheese adds a tangy creaminess.
2. **Mixed Greens Salad with Grilled Chicken and Avocado:** Elevate your salad game with grilled chicken, creamy avocado, and a refreshing cilantro-lime vinaigrette. This protein-packed salad is a satisfying and healthy choice for lunch or dinner.
3. **Fennel and Orange Salad:** Discover the refreshing and zesty combination of fennel, orange, and mint in this vibrant salad. Dressed with a tangy citrus vinaigrette, it's a delightful side dish or light lunch option.
4. **Sausage and Peppers Salad:** Enjoy the classic flavors of sausage and peppers in this hearty and satisfying salad. Roasted red peppers, sautéed onions, and a flavorful vinaigrette complete this delicious dish.
5. **Lemon-Honey Vinaigrette:** Enhance your salads with this versatile dressing, featuring a balance of sweet, tangy, and savory flavors. It's perfect for drizzling over arugula, mixed greens, or any salad of your choice.
Embrace the culinary adventure and explore the diverse flavors and textures of these enticing recipes. From the refreshing arugula and mixed green salad to the hearty sausage and peppers salad, each dish offers a unique taste experience. Let your taste buds rejoice and enjoy the journey of creating and savoring these delectable salads.
ARUGULA-FENNEL SALAD
A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.
Provided by chrissiek
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 10.7 g, Cholesterol 5.9 mg, Fat 20.6 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 332.6 mg, Sugar 1.2 g
ARUGULA AND FENNEL SALAD
Steps:
- Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.
Nutrition Facts : Calories 138 calorie, Fat 11.5 grams, SaturatedFat 2 grams, Cholesterol 2 milligrams, Sodium 200 milligrams, Carbohydrate 8 grams, Fiber 2.5 grams, Protein 3 grams, Sugar 2 grams
ARUGULA AND MIXED GREEN SALAD WITH SAUSAGE AND FENNEL
Yield Serves 4
Number Of Ingredients 8
Steps:
- Sauté sausages in heavy large skillet over medium heat until well browned and cooked through, about 15 minutes.
- Meanwhile, combine arugula, mixed greens, fennel and chives in large bowl. Whisk olive oil and vinegar in small bowl to blend well. Season generously with salt and pepper. Toss salad with dressing. Top salad with Parmesan shavings and sausages and serve.
FENNEL AND GREENS SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the orange vinaigrette: In a salad dressing shaker, combine the orange juice, vinegar, honey, red onions and olive oil; shake to combine. Season to taste with salt and pepper. Refrigerate until ready to serve. Make sure to shake the vinaigrette once again right before dressing the salad. (Reserve any extra vinaigrette in the refrigerator for up to a week.)
- For the salad: In a medium bowl, combine the fennel and radishes, breaking up any pieces that are sticking together. Add the orange supremes, upland cress, pistachios and olives and gently fold the ingredients together. Season with salt and pepper.
- Gently toss the salad with vinaigrette and garnish with fennel fronds. Serve immediately.
SHAVED FENNEL AND ARUGULA SALAD
Provided by Becky Kelso
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with sea salt and pepper.
- Toss arugula, fennel, and olives in large bowl with dressing. Sprinkle cheese over.
SIMPLE ARUGULA SALAD
If you can't find mache (lamb's lettuce), you can substitute endive leaves in this peppery side arugula salad that's the perfect accompaniment to Lemon-Thyme Chicken Paillards.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Whisk lemon juice, salt, and pepper in a small bowl. Gradually add oil, whisking constantly until emulsified.
- To serve, toss arugula, radicchio, mache, and tomatoes in a large, chilled bowl with just enough dressing to lightly coat.
Tips:
- Choose fresh and tender arugula. Look for leaves that are deep green and not wilted.
- Wash the arugula thoroughly. Be sure to remove any dirt or grit.
- Use a variety of greens in your salad. This will add flavor and texture.
- Slice the sausage and fennel thinly. This will help them cook evenly.
- Cook the sausage and fennel in a hot skillet until they are browned. This will help develop their flavor.
- Add the greens to the skillet and cook until they are wilted. Be sure to stir them frequently.
- Season the salad with salt and pepper to taste.
- Serve the salad immediately.
Conclusion:
This arugula and mixed green salad with sausage and fennel is a delicious and easy-to-make dish. It is perfect for a quick lunch or dinner. The sausage and fennel add a hearty flavor to the salad, while the arugula and mixed greens add a refreshing crunch. This salad is also a good source of vitamins and minerals.
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