Best 7 Arugula Salad With Walnuts Cevizli Roka Salatasi Recipes

ARUGULA SALAD WITH WALNUTS (CEVIZLI ROKA SALATASI)

Steps:

• Note: the dressing tastes best if prepared at least 1 hour in advance of serving.
• Wash and drain the arugula well.
• Depending on the size of the leaves, leave whole or chop up into smaller pieces.
• Arrange the arugula on a platter or on 4 individual salad plates.
• Whisk all the dressing ingredients. Taste and adjust seasonings. If you want the dressing a little spicier, add more of the (powdered) red pepper flakes.
• Drizzle dressing over the arugula; gently toss. Add goat cheese (or tulum cheese if available). Garnish walnuts on top.
• Finally, add the basil leaves and if desired, garnish each serving with a light toss of dried pomegranate seeds.

ARUGULA AND ROMAINE SALAD WITH WALNUTS AND BLUE CHEESE VINAIGRETTE

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

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.

CELERY ROOT SALAD (KEREVIZ SALATASI)

Steps:

• Peel celery roots and rub them with lemon juice to prevent darkening.
• Work in batches as celery roots darken very quickly. Grate the roots and as you grate, transfer them to a bowl and mix with some more lemon juice.
• Add the rest of the ingredients, mix well.
• Chill before serving.

ARUGULA SALAD WITH PARMESAN

Steps:

• Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
• Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.

ARUGULA AND CARROT SALAD WITH WALNUTS AND CHEESE

Steps:

• Combine the arugula, carrots, walnuts, cheese and tarragon in a salad bowl.
• In a small bowl or measuring cup, combine the lemon juice, vinegars, salt and mustard. Whisk together, and add the garlic. Whisk in the oils.
• Shortly before serving, toss the salad with the dressing.

KIRAZLI ROKA SALATASI

Steps:

• Season the arugula leaves lightly with salt and lemon juice. Place on a serving platter.
• Arrange the rest of the ingredients over the top. Drizzle some extra virgin olive oil all over the salad. Serve immediately.