Arugula And Apple Salad Recipes

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.

Steps:

• For dressing, whisk together first 6 ingredients., Place turkey in a large bowl; sprinkle with seasonings and toss to combine. Stir in apple and grapes. Add arugula and mandarin oranges. Drizzle with dressing; toss lightly to combine., Sprinkle with walnuts and pomegranate seeds. Serve immediately.

Steps:

• Whisk together the mustard and vinegar in a large bowl. Drizzle in the olive oil, whisking until the dressing is emulsified. Season with 1/4 teaspoon salt.
• Using a knife or mandoline, thinly slice the apple into half-moons. Add the apples to the dressing and toss to coat. Add the arugula, smoked almonds and 1/4 teaspoon salt; toss to coat. Dollop the ricotta over the top and serve immediately.

Steps:

• Combine the arugula, apple, and chives in a large mixing bowl. Dress with the vinaigrette, making sure to lightly toss the greens but thoroughly incorporate the dressing.
• Apple Cider Vinaigrette
• Bring the apple cider to a boil in a small pot over mediumhigh heat. Reduce the heat to low and simmer until the liquid reduces by half, about 12 minutes.
• Pour the cider into a small mixing bowl. Add the vinegar, mustard, and salt and whisk vigorously. While continuing to whisk, slowly drizzle the olive oil into the bowl until completely incorporated.
• QUICK TIP
• The Dijon mustard does more than add a vibrant note to the vinaigrette. It provides a stable base that helps the oil and vinegar emulsify, creating that smooth, creamy texture that you want in a vinaigrette. A well-emulsified vinaigrette also evenly coats the lettuce leaves for a balanced salad. Try adding a teaspoon to your basic vinegar-and-olive-oil dressing for a smoother result.