Arugula Salad with Fresh Raspberry Vinaigrette

Arugula Salad with Fresh Raspberry Vinaigrette is a salad that serves 8. One serving contains 243 calories, 8g of protein, and 15g of fat. For $3.05 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 45 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe from Pepper Lynn requires olive oil, raspberries, pecans, and honey. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. With a spoonacular score of 90%, this dish is super. Users who liked this recipe also liked Arugula Salad With Raspberry Vinaigrette, Lamb Salad with Arugulan and Raspberry Vinaigrette, and Chicken, Bibb, and Arugula Salad with Raspberry Vinaigrette.

Servings: 8

 

Ingredients:

Fresh arugula, rinsed and dried

Freshly ground black pepper

Crumbled goat cheese

3 tablespoons honey

Juice of 1 large navel orange

Kosher salt

¼ cup extra-virgin olive oil

Raw pecans

¼ cup plain Greek yogurt

1 6-ounce package Driscoll's raspberries (about 1 ½ cups)

Optional: additional fresh raspberries for garnish

¼ cup red wine vinegar

Equipment:

blender

frying pan

Cooking instruction summary:

To make the vinaigrette, place the fresh raspberries, orange juice, red wine vinegar, Greek yogurt, and honey in a blender, and pulse gently until the ingredients are incorporated. With the motor running, slowly drizzle in the extra-virgin olive oil until the mixture is emulsified. Add additional honey, if desired, as well as salt and pepper to taste, again pulsing to combine.Heat a dry skillet over medium high heat until hot, then add the pecans and toast for 3-5 minutes until lightly browned and fragrant. Shake the pan occasionally to prevent burning. Remove the pan from the heat and allow to cool, then give the nuts a coarse chop.To serve, plate the arugula, drizzle with the fresh raspberry vinaigrette, and sprinkle with toasted pecans, goat cheese, and additional raspberries if desired.Store remaining vinaigrette covered in the refrigerator for up to a week.

 

Step by step:


1. To make the vinaigrette, place the fresh raspberries, orange juice, red wine vinegar, Greek yogurt, and honey in a blender, and pulse gently until the ingredients are incorporated. With the motor running, slowly drizzle in the extra-virgin olive oil until the mixture is emulsified.

2. Add additional honey, if desired, as well as salt and pepper to taste, again pulsing to combine.

3. Heat a dry skillet over medium high heat until hot, then add the pecans and toast for 3-5 minutes until lightly browned and fragrant. Shake the pan occasionally to prevent burning.

4. Remove the pan from the heat and allow to cool, then give the nuts a coarse chop.To serve, plate the arugula, drizzle with the fresh raspberry vinaigrette, and sprinkle with toasted pecans, goat cheese, and additional raspberries if desired.Store remaining vinaigrette covered in the refrigerator for up to a week.


Nutrition Information:

Quickview
243k Calories
8g Protein
14g Total Fat
21g Carbs
31% Health Score
Limit These
Calories
243k
12%

Fat
14g
23%

  Saturated Fat
5g
34%

Carbohydrates
21g
7%

  Sugar
13g
16%

Cholesterol
14mg
5%

Sodium
313mg
14%

Get Enough Of These
Protein
8g
17%

Vitamin C
118mg
144%

Vitamin A
2908IU
58%

Manganese
0.75mg
38%

Fiber
7g
29%

Vitamin K
25µg
24%

Vitamin E
2mg
20%

Vitamin B6
0.35mg
18%

Copper
0.33mg
17%

Folate
65µg
16%

Vitamin B2
0.24mg
14%

Phosphorus
137mg
14%

Potassium
346mg
10%

Magnesium
38mg
10%

Iron
1mg
10%

Calcium
92mg
9%

Vitamin B5
0.79mg
8%

Vitamin B3
1mg
7%

Vitamin B1
0.1mg
7%

Zinc
0.95mg
6%

Selenium
1µg
3%

Vitamin B12
0.1µg
2%

covered percent of daily need
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