How to make salad with arugula

You’ll need


    • salat with arugula
  • tomato and mozzarella:
  • bundle of arugula;
  • 4-6 tomatoes;
  • 10 -12 cherry tomatoes;
  • 2-3 balls of mozzarella;
  • 1/2 red bulb;
  • fresh basil;
  • 3 tbsp olive oil;
  • 1 tbsp balsamic vinegar;
  • salt
  • pepper to taste.
  • Salad with arugula
  • chicken fillet and strawberries;
  • bundle of arugula;
  • 450-500g chicken fillet;
  • 400g strawberries;
  • 2 tbsp balsamic vinegar;
  • salt
  • pepper to taste.
  • Salad with shrimp and arugula:
  • bundle of arugula;
  • 400g peeled shrimp;
  • 10-12 cherry tomatoes;
  • 50g parmesan cheese;
  • 1 tbsp olive oil;
  • 1 tbsp balsamic vinegar;
  • salt
  • pepper to taste.

Classic salad with arugula, tomato and mozzarella

Red onion peel. Wash tomatoes, arugula, basil and onions in cool running water. Cut tomatoes into slices. Cherry cut in half. Cut the red onion with thin half-rings. Put the chopped vegetables and half the prepared basil in a bowl and splash with olive oil, salt and pepper. Leave to soak for a few minutes. Cut the mozzarella into small cubes. Put arugula and the remaining basil in a serving dish. Spray off with balsamic vinegar and olive oil. Lay over the chopped vegetables and mozzarella. Squirt back with balsamic vinegar.


Salad with arugula, chicken fillet and strawberry

Chicken fillet rinse in running water. Discuss with a paper towel. Salt and pepper. Pour a small amount of vegetable oil over the pan and fry the meat over a medium heat for 7-8 minutes on each side. Place on a plate, let drain excess oil. Cool the chicken fillet and cut into small pieces across the fibers. Rinse the strawberries in plenty of cool water. Remove the peduncles. Discuss on a paper towel and cut into quarters. Wash the arugula in running water. Put arugula leaves on a serving dish. On top — chicken, then — strawberries. Squirt the salad with balsamic vinegar and serve to the table.


Salad with shrimp and arugula

In a frying pan, heat 1-2 tbsp vegetable oil. Lay out the shrimp. Salt and pepper. Roast on both sides for 2-3 minutes. Place on a paper towel to remove excess oil. Wash cherry tomatoes and arugula. Cut tomatoes in half. Cut the Parmesan into slices thin, like a piece of paper. For this purpose a vegetable peeler will be well suited. Put the arugula, tomatoes and shrimp in a bowl. Stir. Put the parmesan on top. Till the salad with sauce. To prepare it, whisk with a fork of vinegar, vegetable oil, salt and pepper.

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