Arugula Salad

Arugula Salad

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Arugula Salad Ingredients

  1. Large apple 1 piece
  2. Small lemon 1 piece
  3. Fresh arugula greens to taste
  4. Large pomegranate 1/4 part
  5. Walnut peeled 50-70 grams
  6. Goat cheese 70-100 grams
  7. Apple cider vinegar 2 tablespoons
  8. Honey flower 1.5 teaspoons
  9. Olive oil 6 tablespoons
  10. Salt 2 pinches
  11. Black peppercorns 2-4 pieces
  • Main ingredients: Pomegranate, Cheese
  • Serving 3 servings


Cutting board, Knife, Deep bowl, Serving dish, Plate - 5 pieces, Juicer, Tablespoon, Hand mortar and pestle, Kitchen stove, Stewpan, Teaspoon, Deep bowl, Kitchen paper towels

Making arugula salad:

Step 1: prepare the lemon.

Before chopping apples, we need to squeeze the juice out of the lemon, since this particular juice will protect the fruit from darkening and give the salad a tender sourness. Therefore, we wash the lemon under running water and put it on a cutting board. Using a knife, we cut the citrus into two halves and then squeeze the juice out of each with the help of a juicer. Attention: the juice can be squeezed out by hand after we chop the apple.

Step 2: prepare honey.

We spread honey in a saucepan and put on a small fire. With constant stirring with a tablespoon, bring the honey to a liquid state. Immediately after that, turn off the burner, and set the container aside to cool to room temperature.

Step 3: prepare peppercorns.

In order for the salad to be more fragrant in spices, it is best to use freshly ground peppercorns than chopped ones. Therefore, put a few peas in a hand mortar and, using the pestle, crush the pepper to a powder.

Step 4: prepare the apples.

We rinse the apple under running water and put it on a cutting board. Cut the fruit into four parts and after - remove the core from each with a knife. After that, cut the apple quarters across into small pieces and transfer to a free plate. Pour with freshly squeezed lemon juice and set aside for now.

Step 5: prepare the pomegranate.

Spread a quarter of pomegranate on a chopping board and gently with your hands so as not to press the grains themselves, peel the fruit from the peel and membranes, and transfer the grains to a clean plate.

Step 6: prepare the walnut.

We lay the walnuts on a cutting board and, using a knife, cut it into small pieces. The processed nut is transferred to a free plate.

Step 7: Prepare Goat Cheese

Goat cheese is a very useful dairy product and it is advised to add it to children primarily. The only thing is that such cheese crumbles very much, so it is necessary to grind it with extreme caution. So, put it on a cutting board and use a knife to cut it into small pieces that will not exceed apple slices in size. Shredded cheese is transferred to a clean plate.

Step 8: prepare the arugula.

We wash the greens well under running water and put them on kitchen paper towels. Excess liquid should drain from each leaf. As soon as this happens, put the arugula on a clean plate. Attention: if desired, the greens can be roughly chopped with a knife on a cutting board, but I usually add a large bunch of greens to the salad. Although this is a matter of taste, arugula has its own unusual aroma and taste.

Step 9: preparing a gas station.

Pour apple cider vinegar, liquid honey at room temperature, olive oil into a deep bowl, and add salt and freshly ground black pepper. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed.

Step 10: Cooking Arugula Salad

In a deep bowl we spread the arugula greens, chopped apple, walnuts, goat cheese, pomegranate seeds and water everything with dressing. Now we mix everything well with a tablespoon and we can immediately serve the dish to the table.

Step 11: serve arugula salad.

Arugula salad must be served immediately after preparation. The salad turns out to be quite satisfying, so it is perfect for breakfast or dinner. But you can serve such a dish with slices of bread and pomegranate juice.
Good appetite!

Recipe Tips:

- In order to easily clean the pomegranate from membranes and peel, it must be placed in a deep bowl with ordinary water and carefully remove the grains with your hands. In this case, membranes will float to the surface of the water, and grains with a peel will settle to the bottom of the tank.

- Such a salad of arugula should be served immediately after cooking, since such a dish is not stored in the refrigerator for more than 1 hour.

- Olive oil can be replaced with any other vegetable oil.


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