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:
covered percent of daily need
