Kefir marinade for chicken in the oven recipe. Chicken in kefir in the oven. Step by step recipe with photos. Marinade with adjika

On the Italian menu, you can see a dish called Insalata di rucola - salad with arugula. So in Italy is called a salad, where the leaves of this spicy plant are used as one of the ingredients.

Rucola is a plant with a long history, the ancient Romans began to use it, and now in Mediterranean cuisine it is used as an additive in salads, pizza, risotto, and pasta. Instead of basil, it can be part of the pesto sauce. With its pronounced aroma and sharp mustard-nut flavor, many dishes begin to sound in a new way. Why did she win the hearts and stomachs of gourmets so much?

In our country, no one knew about it for a long time. Today, it is becoming a real symbol of utility; legends are literally being written about it. The cultivated Russian walker, a close relative of the dandelion, is no longer considered a weed. Trendy restaurants provide arugula dishes without fail - and all because no other salad has such a positive effect on metabolism as this plant with a pleasant light bitterness and a nutty note.

She becomes a real friend of losing weight girls, as it has a low calorie content, it contains almost only water. This storehouse of vitamin C and iodine is able to remove cholesterol and increase hemoglobin levels. And having felt the tonic effect on the whole organism as a whole, we can conclude: this plant is a real natural energy drink.

Salad with arugula - food preparation

Probably, arugula would not have taken root in the menu of many countries if it were not so juicy and tasty. But there are dishes with her presence immediately after cooking, as she quickly releases juice. Like all salads, it is recommended to tear it with your hands, but in many recipes, its young shoots act as the basis of the whole form. Rucola goes well with many products - vegetables, seafood, various cheeses and meats, so there are a lot of salads with her participation. As a rule, miniature handsome cherry tomatoes are indicated in the recipes - well, of course, they can be replaced with ordinary tomatoes from the dacha. The main thing is to decide on the filling - and here Mediterranean cuisine has many options.

Arugula salad - the best recipes

Recipe 1: Arugula Shrimp Salad

A simple summer salad with shrimp and arugula can be a great alternative to a full dinner. What else is needed for complete happiness? Of course, a glass of white wine and fruit for dessert.

Ingredients: arugula (250 grams), shrimp (10 pcs), cherry tomatoes (1 cup), olive oil, basil, chili pepper, parmesan (50 gr), balsamic vinegar (1 tablespoon), black pepper hammers.

Cooking method

My baby tomatoes and cut into halves. Rinse and dry the arugula, peel the shrimp. Dressing: chop the pepper and mix with olive oil and spices, add finely chopped basil, put the shrimp in the resulting marinade for half an hour. We form a salad. We spread the arugula in the center of the dish, distribute the tomatoes over the dish, pour over the filling, put thinly planed pieces of parmesan and shrimp strung on skewers on top. This is such an original dish worthy of the most sophisticated restaurant.

Recipe 2: Rocket Tuna Salad

Sea gold - tuna - is not inferior to meat in taste and does not lose its useful properties during canning. Combining it with arugula, we get a real energy blow to the blues and poor health. And besides, it's very tasty!

Ingredients: canned tuna (2 cans), arugula (50 gr), cucumber, tomatoes (2 pcs), pitted olives (1 can), a quarter of a lemon, olive oil,

Cooking method

Grind the tuna with a fork, cut the tomatoes and cucumbers into slices. Cut the olives in half, add the arugula and lemon juice. Fill with oil and mix. Decorate with sesame seeds.

Recipe 3: Arugula Salad with Avocado

This is just a super-salad for a romantic dinner - it contains solid aphrodisiacs. The mustard flavor makes this salad not just tasty, but exquisitely tasty.

Ingredients: arugula, avocado, cherry tomatoes (250 gr), lemon, olive oil, mustard, salt, pepper.

Cooking method

Mix olive oil with mustard and freshly squeezed lemon juice, add salt, black pepper and mix again. Cut the tomatoes and fill with filling. Add chopped arugula.

Recipe 4: Arugula Salad with Quail Eggs

Those who have tried quail eggs know that they taste like chicken eggs, but they contain much more useful substances. Another plus is that they just ask for a salad, small and neat, a real salad decoration. And if in any other salad cherry tomatoes are desirable, but optional, then with quail eggs we simply have to use only cherry tomatoes. This composition of babies looks very elegant framed by arugula. A real mini salad with the flavor of Provence rights - well, who can resist this temptation?

Ingredients: arugula, cherry tomatoes, quail eggs. Dressing: olive oil, a little balsamic vinegar, garlic, herbs de Provence.

Cooking method

Everything is very, very simple - tomatoes, quail eggs, arugula, a beautiful dish, filling - our salad is ready. A little about pouring: the aroma of Provence herbs should be barely noticeable, so we add a small pinch. Combined with garlic and balsamic vinegar, our sauce becomes one, and you get an amazing flavor.

Recipe 4: Salad with Oranges and Arugula

This very interesting salad has a combination of fruity sweetness and bitter taste. In it, real life is sweet and bitter, in general, extremely diverse.

Ingredients: arugula (200 gr.), oranges (5 pcs), olives. Dressing: shallots, fresh mint, Dijon mustard (2 teaspoons), olive oil, sugar (1 teaspoon), salt.

Cooking method

We tear the arugula into pieces. Peel the oranges and remove the white skin. We cut the pulp into pieces, while collecting the juice separately, it will come in handy for us in the filling. Finely chop shallots, mix with chopped mint, lemon juice and mustard. Gradually pour in the oil, add sugar, salt and pepper. Mix half the sauce with oranges, pour the remaining filling on top. We spread the olives - and immediately on the table.

Arugula salad (arugula, arugula) is a distant relative of dandelion from Italy. This fragrant, slightly spicy green with a mustard-nut flavor has won its place in cooking. Her vocation is an obligatory presence in salads. A light vegetable or hearty salad with meat will accept this herb with gratitude and will delight you with a special taste and benefits for the body.

Good for business

Before you start preparing a salad with arugula, you should know a few facts and useful tips about this green.

Arugula does not keep for a long time. Therefore, the salad prepared with it should be eaten immediately, unless according to the recipe it should be infused. But then you definitely need to put it in the refrigerator.
Elastic and dry greens are always taken in salads.
Large leaves of arugula should be torn with your hands, because after a cut with a knife, a reddish mark remains on them.
The most popular salad dressing with arugula is olive oil with acidic additives (lemon, lime, vinegars).
Arugula goes well with other greens: spinach, mint, leaf lettuce.
Arugula is stored dry in the refrigerator and always under the film.

Arugula in salads from A to Z

Whatever product of modern cooking comes to mind, it will be well set off by arugula. To be convinced of this, it is enough to start cooking any salad, especially since there are many recipes for salads with arugula.

Avocado and Cheese

This is a simple and tasty salad recipe that is dressed right before serving.

Tear 200 g of arugula with your hands if the leaves are large. 200 gr small tomatoes cut into 2 or 4 parts. Pulp of 2 avocados cut into cubes or cut into slices with a teaspoon. 250 gr cheese cut into cubes. 200 g large pitted olives cut in half Lay the salad in layers: arugula, tomatoes, cheese, avocado, olives. Salad dressing is prepared from 4 tbsp. spoons of olive oil and 1 tbsp. tablespoons of lemon juice, which must be mixed and salt to taste.

Oyster mushrooms

Salad with a very harmonious combination is suitable for any time of the year.

300 gr oyster mushrooms washed and cut in any way. Saute mushrooms in oil until golden brown. 2 medium sized fresh cucumbers cut into strips. If the cucumbers are bitter, then the peel must be peeled. In a bowl, mix 200 g of arugula, cucumbers and cooled mushrooms. Salt to taste. If necessary, the salad can be anointed with vegetable oil.

Pear and Dorblu

Festive salad recipe. The juiciness and sweetness of the pear connects all tastes.

3 large pears of dense varieties, cut into 4 parts, remove the core and divide into slices. Fry the pear in a hot pan until brown. Sprinkle prepared slices with 1 tbsp. a spoonful of lemon juice. Also fry 50 g of pine nuts without oil. Prepare salad dressing. Mix 5 tbsp. spoons of sunflower and olive oil with 2 tbsp. spoons of any wine vinegar. Salt and pepper the dressing. Arrange 1 bunch of arugula on a flat plate, pour dressing over it. Put a pear on the greens, crumble 250 g of Dorblu blue cheese on top and sprinkle everything with nuts.

Blackberry and Greens

The recipe for a summer salad will allow you to experience an unusual taste obtained through a successful combination of flavor combinations.

The salad is prepared in portions. Mix 1 bunch of washed and dried arugula with 2 teaspoons of olive oil, 1 tbsp. a spoonful of balsamic vinegar and a pinch of salt. Add ½ bunch each of lettuce, watercress and oregano and toss to combine. Tear large leaves with your hands. Spread greens on plates. Top with 1 cup of blackberries and 130g of diced mozzarella. You can decorate with almond flakes and a mint leaf.

Figs, Yoghurt and Shrimps

A salad recipe with an unusual combination, which will be a great aperitif to the main course.

Arrange 10 g of arugula and beetroot on a flat plate. Lightly salt and sprinkle with vegetable oil. Cut ½ of a red onion into thin half rings and arrange it on greens. Cut 1 washed fig into slices and add to the salad. Sprinkle all 2 tbsp. spoons of small boiled shrimp. Cut 2 radishes into thin slices and put in a salad. Coarsely grate 20 g of any hard cheese and pour over everything. Mix 100 ml of low-fat natural yogurt with 1 teaspoon of rice vinegar and 1 tbsp. a spoonful of olive oil. Salt and pepper to taste. Stir dressing and pour over salad.

Salmon Salted

This salad recipe will be appreciated by all fish lovers.

125 g of arugula, washed and dried. Peel the grapefruit and cut in half. Cut ½ citrus into large pieces, and squeeze juice from the second part. 100 g lightly salted salmon cut into thin slices. 6 small tomatoes cut into 2 or 4 pieces. ½ red onion cut into thin half rings. Mix all ingredients gently in a deep bowl. Dress salad with dressing. For this, 3 tbsp. mix tablespoons of olive oil with grapefruit juice, 2 teaspoons of balsamic vinegar, 2 cloves of garlic passed through a press and 1 teaspoon of honey. Season the dressing with pepper and Provence herbs. Sprinkle the finished salad with 30 g of pine nuts and 30 g of thinly sliced parmesan.

Chickpeas and Nuts

This is a great salad recipe for a snack at work. Arugula with a specific taste and aroma will wonderfully set off boiled chickpeas. A salad prepared in separate containers and dressing for it will allow you to prepare the dish in advance.

Place all the ingredients for the salad in one bowl. 80 gr of arugula is laid out on the bottom. Then a can of cooked chickpeas or 400 grams of boiled. Top with 1 cup of chopped tomatoes, firm varieties are best. Sprinkle all over ¼ cup toasted walnuts. In the second container, mix for the sauce 2 tbsp. tablespoons of olive oil and wine vinegar. Salt and season with pepper. Everything is stored in the refrigerator. Before eating, pour dressing over salad and mix.

Pepper and Roast beef

An exquisite recipe for a very satisfying salad. It will be a pleasure to surprise long-awaited guests with such a dish.

Initially prepare roast beef. To do this, 500 g of beef fillet is salted and peppered on each side. Finely mince 4 cloves of garlic and sprinkle over the meat. Lubricate the beef with oil, put in a mold and bake for 30 minutes at 200 °. Then wrap it in foil and let it cool for 15 minutes. During this time, prepare the rest of the salad ingredients. 3 pcs. yellow bell pepper and 2 cucumbers cut into strips. 10 pieces. cut the cherry tomatoes in half, and the onion into thin rings. Put the vegetables in a bowl and add 80 g of arugula to them. Water 6 tbsp. spoons of olive oil and mix everything. Ready roast beef is cut into thin slices. The salad is laid out on plates, put pieces of meat on top and sprinkle everything with balsamic cream.

Sweet Pepper and Pumpkin

This is a warm and very nutritious salad recipe for vegetarians.

250 g peeled pumpkin cut into cubes or sticks. Put it in foil and cover from above. Cut 2 sweet peppers in half, remove membranes and seeds. Lay the peppers on the foil on top of the pumpkin. Bake vegetables at 200° for 25 minutes. Put hot peppers in a bag and let cool. After that, remove the skin from them and cut into pieces the size of a pumpkin. Mix vegetables. Fry 50 g of any nuts in a pan. Put 1 bunch of arugula on a plate, then warm vegetables. Spread 60 g of feta on top, breaking it into pieces with your hands. Decorate with nuts, salt and pepper. You can season with a mixture of any herbs. Drizzle salad dressing with 1 teaspoon wine vinegar, 2 teaspoons olive oil, 1 teaspoon honey and a pinch of salt.

Duck and Feta

Exquisite dish with duck breast. The traditional combination of duck and pear takes on a new dimension with the aroma of arugula and the salty taste of feta. The recipe is easy even for a beginner.

Wash and pat dry 1 duck breast with skin. Make shallow incisions on the skin. Salt and pepper the meat on all sides. Fry the breast in a pan for 5 minutes on each side. Then wrap in foil and let cool slightly. For salad dressing you will need 2 tbsp. tablespoons olive oil and balsamic vinegar, 1 tbsp. a spoonful of liquid honey and lemon juice, salt and pepper. Whisk all ingredients until smooth. Cut half a pear of a dense variety into slices of arbitrary shape, but not thick. Put 100 g of arugula, pear and crumble 30 g of feta on a serving plate. Gently lay the duck breast cut into pieces on top and pour over the dressing.

Bread and Zucchini

A refreshing zucchini salad is perfect for a snack, and can also be an excellent dinner.

Cut 1 piece of bread into 1 cm cubes. Finely chop 1 clove of garlic. In a frying pan in 2 tbsp. spoons of oil, fry the garlic and slices of bread until golden. 2 zucchini cut into slices, preferably thinly. For the sauce, mix 3 tbsp. tablespoons of wine vinegar with 2 teaspoons of granular mustard. Add a pinch of sugar, pepper and salt to taste. Mix everything and, continuing to beat, pour in 4 tbsp. tablespoons of olive oil. Chop 1 small onion and add to sauce. In a deep bowl, mix 100 g of arugula and frieze, add zucchini and bread. Pour sauce over everything and mix gently.

cherry and spinach

A simple recipe for a healthy and quick salad.

For the salad dressing, combine olive oil, wine vinegar, soy sauce and lemon juice. The proportions can be taken to your taste. Spinach, arugula and watercress take 100 gr. Wash and dry greens. Fry 30 g of pine nuts in a dry frying pan. 6 pcs. cut cherry in half. 200 gr mozzarella broken into pieces. In a bowl, mix greens with tomatoes and cheese. Pour dressing over and mix again. Sprinkle nuts on top.

Sorrel and Eggs

A very simple vegetarian salad. Suitable for lunch, lunch, afternoon tea and dinner.

Hard boil 3 eggs. Cool and cut each into 4 pieces. Rinse 1 bunch of sorrel, remove the stems from it and cut the leaves into strips. 1 bunch of arugula mixed with sorrel. Add 50 gr of pitted olives. Put eggs on top. Salad season 2 tbsp. spoons of olive oil, 1 teaspoon of balsamic vinegar. Add salt and pepper.

Tarragon

The recipe for a wonderful salad, in which grapes with cheese and tarragon are combined very harmoniously. The main thing is to cool all the components so that they express their taste most strongly.

4 shallots finely chopped and pour 3 tbsp. spoons of vinegar. Let it brew for 15 minutes. Cut a handful of each type of white and blue grapes in half and remove the seeds. Remove the leaves from 1 bunch of tarragon and place them in a bowl. Add there 1 bunch of arugula, grapes and onions with marinade. Add salt and pepper to taste. Water 4 tbsp. spoons of oil and mix everything gently. Grate 200 g goat cheese on a coarse grater over the salad.

Supporters of tasty and healthy food have already got acquainted with the Italian spicy herb arugula. A variety of dishes are prepared from it, it is even added to pesto sauce instead of basil, but the most popular dish is a salad topped with fragrant leaves. Often a salad with arugula is complemented with cheese and tomatoes, olive oil dressing, balsamic vinegar and spices.

How to make arugula salad

The nut-mustard flavor of spicy leaves won the hearts of gourmets. Italian grass has become a leading ingredient in many salads. Juicy young shoots are harmoniously combined with a variety of products: meat, vegetables, fish, fruits. There are many ways to prepare appetizers from arugula. Even the usual beets or radishes will sparkle in a new way if you combine them with this greenery.

Sauce for arugula

The sauce will connect the components of the salad into a single whole. Italians season spicy greens not only with olive oil and mayonnaise familiar to us, but with a combination of aromatic products. The sauces contain the secret of how to cook an Italian dish deliciously. For example, add olive oil, a little sugar and salt to hot orange juice. In addition to olive oil, dressings can contain:

yogurt, apple cider vinegar, mustard, garlic, honey;
soy sauce, garlic, lemon juice.

Arugula Salad Recipes

Exquisite young shoots are an ingredient that will spice up familiar products. Delicate leaves are the perfect complement to both sweet fruits and salted fish. To prepare an arugula salad tasty and beautiful, as if it was created for a photo in a glossy magazine, you do not have to make a lot of effort. Bright greenery is a worthy decoration for any treat.

Arugula salad with cheese

Time: 10 min.
Servings: 2 persons.
Purpose: snack.
Cuisine: Italian.
Difficulty: easy.

A piquant plant came to us from Italy, so many dishes are prepared from products traditional for this area. No Italian dish is complete without cheese. Spicy Parmesan, sweet mascarpone, or salty Grana Padano are good choices for green leafy recipes. The following arugula salad with cheese is made with sour mozzarella.

Ingredients:

mozzarella - 300 g;
cherry - 100 g;
arugula - 100 g;
olive oil, balsamic vinegar - for dressing.

Cooking method:

Cut the tomatoes in half, mozzarella into pieces.
Put young leaves in a salad bowl, add all the ingredients.
Pour in the oil-vinegar mixture, stir.

With arugula and tomatoes

Time: 5 min.
Servings: 2 persons.
Calorie content of the dish: 118 kcal per 100 g.
Purpose: snack.
Cuisine: Italian.
Difficulty: easy.

If you chose a salad recipe with arugula and cherry tomatoes for a homemade dinner, you can replace small tomatoes with tomatoes from the garden. This will have little effect on the taste, but may slightly impair the visual perception. If you are cooking for yourself and your family, and not for a photo in a fashion magazine, then a replacement is perfectly acceptable. To complete the taste, add a couple of details to the red and green picture.

Ingredients:

cherry - 0.3 kg;
arugula - 60 g;
parmesan (grated) - 2 tbsp. l.;
garlic - 1 tooth;
olive oil - 2 tbsp. l.;
balsamic - 1 tbsp. l.

Cooking method:

Cut the tomatoes in half, pour them with the oil-vinegar mixture.
Chop the garlic, add it to the tomatoes.
Add fragrant leaves to the salad bowl, mix with salt and pepper, sprinkle with parmesan.

With arugula and shrimp

Time: 20 min.
Servings: 5 persons.
Calorie content of the dish: 151 kcal per 100 g.
Purpose: snack.
Cuisine: Italian.
Difficulty: easy.

Spicy spicy herbs can shade the tenderness of seafood. You do not need detailed instructions with photos for cooking, only a drop of inspiration and quality products. A light salad is a great option for a festive dinner. Delight the family with a treat with an unusual dressing. The sauce contains lemon and honey for a subtle sweet-sour taste.

Ingredients:

cherry tomatoes - 300 g;
shrimp - 800 g;
arugula - a bunch;
parmesan - 80 g;
garlic - 2-3 teeth;
pine nuts - 60 g;
olive oil - 6 tbsp. l.;
soy sauce - 6 tbsp. l.;
lemon - ¼ part;
honey - 2 tsp

Cooking method:

Lay the spicy leaves in a bowl on a plate.
Cut the tomatoes in half, spread on the grass.
Shrimp fry in a pan with garlic, put the seafood on a plate.
Cut into thin pieces of Parmesan. Arrange a few slices of cheese on top.
Mix soy sauce, olive oil, honey, lemon juice.
Drizzle with dressing, garnish with cheese and nuts.

With arugula and pine nuts

Time: 10 min.
Servings: 2 persons.
Calorie content of the dish: 134 kcal per 100 g.
Purpose: snack.
Cuisine: Italian.
Difficulty: easy.

If you want to surprise the family with an unreal combination of flavors, you need to make a mixture of spicy greens, pine nuts and pears. The sweetish composition is a delight for gourmets. The final note in the flavor melody will be given by the selected cheese variety. You can add cheese or feta. This recipe uses parmesan, which is common in Italy.

Ingredients:

arugula - a bunch;
pear - 2 pcs.;
pine nuts - 20 g;
grated parmesan - 2 tbsp. l.
olive oil - 2 tbsp. l.;
lemon juice - 2 tbsp. l.;
balsamic - 1 tsp;
honey - 2 tsp

Cooking method:

Spread the leaves on a plate, sprinkle with cheese, salt.
Cut the pears into cubes, put the pieces in the next layer.
Sprinkle pine nuts on top.
Mix lemon juice, honey, vinegar and oil. Pour the sauce over the dish.

With chicken

Time: 40 min.
Servings: 5 persons.
Calorie content of the dish: 90 kcal per 100 g.
Purpose: snack.
Cuisine: Italian.
Difficulty: medium.

To prepare a hearty salad of chicken and spicy greens, you will have to try. The process will take a little longer than other recipes, but the result is worth the effort. In the restaurant version of the recipe, long pieces of meat are not mixed with other ingredients, but laid out on the edge of the plate. The remaining components are sprinkled with sesame seeds fried in a pan.

Ingredients:

chicken meat (fillet) - 0.4 kg;
arugula - 1 bunch;
flour - 0.5 tbsp.;
tomatoes - 0.2 kg;
cucumbers - 2 pcs.;
garlic - 2 teeth;
vegetable oil - 3-4 tbsp. l. for frying;
soy sauce, pepper, salt, olive oil, curry - to taste.

Cooking method:

Cut the fillet into long pieces, roll them in flour. Fry them in a hot pan with oil, then cut into strips.
Put the leaves in a salad bowl.
Cut cucumbers and tomatoes into small pieces, distribute vegetables and meat in a salad bowl.
Add chopped garlic, the rest of the ingredients to taste.

With liver

Time: 40 min.
Servings: 2 persons.
Calorie content of the dish: 100 kcal per 100 g.
Purpose: for dinner.
Cuisine: Italian
Difficulty: easy.

A dish with arugula and liver is a hearty and light full dinner. You can serve it either warm or cold. The recipe uses roasted bell peppers. If you bake it in the traditional way in the oven, it will take 30 minutes to prepare the product. The time for baking sweet peppers in the microwave is less - only 6-7 minutes.

Ingredients:

boiled chicken liver - 160 g;
green onions - 20 g;
sweet bell pepper - 3 pcs.;
leaf lettuce - 70 g;
arugula - 20 g;
apple cider vinegar or balsamic - 1 tbsp. l.;
olive oil - 1 tbsp. l.;
iodized salt - to taste.

Cooking method:

Cut the liver into pieces.
Bake bell pepper, peel, cut into strips.
Tear the greens into pieces, cut the onion into rings.
Stir olive oil with squeezed lemon juice, salt and pepper.
Spread on a plate like this: lettuce, arugula, liver, sweet pepper, green onion, dressing.

Warm salad with arugula

Time: 20 min.
Servings: 1 person.
Calorie content of the dish: 115 kcal per 100 g.
Purpose: snack.
Cuisine: Italian.
Difficulty: easy.

Mushroom aroma and light bitterness in a warm salad will surprise you with its special taste. Such a treat is not only worthy of the home table, the dish is a frequent guest in gourmet restaurants. Treat yourself to an amazingly delicious dish, because it is so easy to prepare, and the products used are the simplest. You can replace the melted cheese from the recipe with any other variety.

Ingredients:

champignons - 100 g.
arugula - 20 g;
processed cheese - 20 g;
bell pepper - ½ pc.;
vegetable (usually olive) oil, salt, balsamic - to taste.

Cooking method:

Put the arugula on a plate.
Cut mushrooms into slices and fry in a pan, salt.
Pepper cut into cubes.
Arrange the mushrooms and peppers on top of the green leaves.
Grate the cheese, sprinkle on top of the salad with arugula, season with vinegar.

With oranges and arugula

Time: 10 min.
Servings: 2 persons.
Calorie content of the dish: 98 kcal.
Purpose: snack.
Cuisine: Italian.
Difficulty: easy.

Healthy food is delicious if you choose the right ingredients. The arugula and orange salad recipe will not only give a lot of vitamins and minerals to your body, but also leave an unforgettable impression of its amazing taste. Goat cheese, greens and citrus fruits - an unusual combination, but a guaranteed pleasure even for sophisticated gourmets.

Ingredients:

arugula - 1 bunch;
oranges - 2 pcs.;
feta - 6 tbsp. l.;
garlic - 2 teeth;
honey - 1 tsp;
lemon juice - 3 tbsp. l.;
olive oil - 1 tbsp. l.;
basil leaves - to taste.

Cooking method:

Mix the sauce: oil, finely chopped garlic, honey, lemon juice.
Peel the oranges, cut the pulp into slices.
Add arugula, feta pieces, pour dressing.

with avocado

Time: 10 min.;
Servings: 2 persons.
Calorie content of the dish: 330 kcal per 100 g.
Purpose: snack.
Cuisine: Italian.
Difficulty: easy.

Ingredients:

avocado - 1 pc.;
slightly salted salmon - 100 g;
cucumber - 1 pc.;
arugula - 1 bunch;
dressing of lemon juice and olive oil - 2-3 tbsp. l.

Cooking method:

Cut the avocado pulp into pieces, cucumber into strips, fish into small slices.
Mix pieces of salmon, avocado, cucumber, arugula, sprinkle everything with oil and lemon juice.

With quail eggs

Time: 5 min.
Servings: 1 person.
Calorie content of the dish: 98 kcal per 100 g.
Purpose: snack.
Cuisine: Italian.
Difficulty: easy.

Neat quail eggs are a real salad decoration. If other varieties of tomatoes can be used for other recipes, then in this dish there are only cherry tomatoes. Surrounded by exquisite grass with unusual leaves, miniature products look amazing. Add a small pinch of Provencal herbs to the dressing to emphasize the identity of the taste.

Ingredients:

arugula - 1 bunch;
cherry tomatoes - 10 pcs.;
quail eggs - 10 pcs.;
olive oil, balsamic vinegar, garlic, Provence herbs - to taste.

Cooking method:

Cut the eggs and tomatoes in half, tear the arugula with your hands, mix the ingredients.
Combine the dressing elements, pour the dressing over the salad.

From strawberries and arugula

Time: 10 min.
Servings: 1 person.
Calorie content of the dish: 124 kcal per 100 g.
Purpose: snack.
Cuisine: Italian.
Difficulty: easy.

Red-green bright salad with a rich taste is a joy for aesthetes and gourmets, combining unusual products into a single whole. Only from one glance at such an accumulation of colors in one plate, a festive mood arises. Catch the unique aroma, try this impeccable treat to understand what a pleasure it tastes and smells.

Salad with arugula has already become commonplace on Russian tables and rarely surprises anyone. But what is this plant anyway? Arugula is a green that has a unique taste and benefits for the body. It contains a lot of vitamins and nutrients, such as vitamins A, B and C. Among the minerals, arugula contains potassium, magnesium, iodine, iron, magnesium and much more. Arugula also has bactericidal and healing properties.

This green has a positive effect on the internal organs. Flavonoids in arugula strengthen the walls of blood vessels and stimulate metabolism. Constantly eating arugula, the body will begin to rejuvenate, and the nervous system will recover. Also, with its help, food begins to be better absorbed. In addition, it is a good prevention of stomach ulcers and gastrointestinal diseases.

Arugula always looks harmonious in dishes with herbs and brings its own touch of astringency. What is better to cook from it? Firstly, these are definitely salads, since arugula is consumed raw there. It is not worth heat-treating the plant, because important microelements are lost this way. You just need to rinse and cut, and then experiment with other products. See our recipes and do not be afraid to combine, because you will succeed!

How to cook arugula salad - 15 varieties

A simple and vitamin salad is great for breakfast or a healthy snack for lunch.

Ingredients:

Beets - 2 pcs.
Arugula - 280 g
Goat cheese - 100 g
Walnuts - 65 g
Olive oil - 1/4 tbsp.
Lemon - 1/2 pc.
Dry mustard - 1/4 tsp
Sugar - 3/4 tsp
Salt and pepper to taste

Cooking:

Boil the beetroot until soft, about 1 hour. Cool, peel and chop.
In a medium bowl, mix olive oil, lemon juice, mustard, salt, sugar and salt and pepper. Stir until the sugar is completely dissolved. Rinse the arugula, cut the goat cheese into sticks, finely chop the walnuts.
Put arugula leaves on a plate, top with beetroot slices and goat cheese. Sprinkle with nuts and drizzle with dressing.

Such a light and quick salad will refresh your meal and bring colors to it.

Ingredients:

Arugula - to taste
Cherry tomatoes - 4 pcs.
Parmesan - 20 g
Honey - 1 tsp
Balsamic vinegar - 1 tsp
Olive oil - 4-5 tsp
Salt and pepper to taste

Cooking:

Rinse the arugula and arrange on a plate. Cut cherry tomatoes in half and add to arugula. Parmesan cut into thin slices and mix with the mass.
For dressing: add 1 tsp to honey. vinegar to liquefy honey, add 3 tsp. olive oil and stir again, salt and pepper.
Add the dressing to the rest of the ingredients and mix, salt to taste.

Honey can be replaced with lemon juice, so the dressing will acquire a sour taste and give the salad a different aftertaste.

Soft tuna fillet with juicy cherry tomatoes framed with arugula and lettuce will look spectacular, and the aftertaste will never be forgotten.

Ingredients:

Canned tuna - 1 can
Quail egg - 6 pcs.
Arugula - 200 g
Cherry tomatoes - 6 pcs.
iceberg lettuce - to taste
Sweet pepper - 1/2 pc.
Young potatoes - 2 pcs.
String beans - to taste
Onion - 1/2 pc.
Olives - to taste
Olive oil - 1 tbsp. l.
Salt and pepper - to taste
Vinegar - 1 tsp

Cooking:

Boil eggs, potatoes and beans until tender. Peel the eggs from the shell and cut into halves.
Mix all ingredients except eggs.
Mix oil, vinegar, pepper and salt. Drizzle dressing over salad.
Top with egg halves.

The combination of the most tender chicken fillet and spicy arugula will be remembered by everyone for its mild taste.

Ingredients:

Breaded chicken breast fillet - 4 pcs.
Arugula - 150 g
Cherry tomatoes - 15 pcs.
Red onion - 1 pc.
Hard cheese - 2 slices
Pine nuts - 2 tsp
Olive oil - 2 tbsp. l.
Lemon juice - 1 tbsp. l.
Soy sauce - 1 tbsp. l.
Balsamic vinegar - 1 tbsp. l.
Salt and pepper to taste

Cooking:

Rinse and dry the arugula. Fry the chicken fillet until tender, cool and cut into sticks. Onion cut into half rings, cherry tomatoes - in half.
Mix olive oil, soy sauce, lemon juice and balsamic vinegar.
Mix all ingredients, pour over dressing and mix thoroughly.
Sprinkle with pine nuts and cheese. Salt to taste.

Pine nuts can be replaced with walnuts, pecans or pistachios.

Such a hearty and simple salad can become a full and tasty dinner.

Ingredients:

Mushrooms - 150 g
Asparagus - 6 pcs.
Arugula - 150 g
Onion - ½ pc.
Olive oil - 2 tbsp. l.
Balsamic vinegar - 2 tbsp.
Salt and pepper

Cooking:

Onion cut into half rings and fry in oil.
Mushrooms cut into slices, asparagus cut across. Pour everything to the onion, salt and fry.
Arrange arugula on a plate, top with mushrooms and asparagus.
Pour vinegar into the pan where the mushrooms were fried, boil and pour over the salad. Mix, salt and pepper.

A delicious salad with arugula, juicy tomatoes and tender champignons will decorate any meal.

Ingredients:

Arugula to taste
Tomato - 1 pc.
Champignons - 3 pcs.
Quail eggs - 6-8 pcs.
Linseed oil - 1 tbsp. l.
Flax seeds - to taste
Salt and pepper to taste

Cooking:

Rinse arugula leaves and tear into small pieces. Cut the tomato into small cubes, quail eggs - into halves and add to the arugula. Peel and finely chop the mushrooms, add to the salad.
Drizzle with linseed oil and sprinkle with flax seeds. Add salt and pepper and mix thoroughly.

Fragrant salad with arugula and slices of salmon, tangerine and avocado will refresh any feast.

Ingredients:

Salmon - 200 g
Arugula - 200 g
Mandarin - 2 pcs.
Onion - ½ pc.
Avocado - 1 pc.
Olive oil - 2 tbsp. l.
Salt and pepper to taste

Cooking:

Fry the salmon fillet on both sides and cut into small pieces.
Peel the tangerines and cut the slices across into cubes. Chop the onion into thin feathers.
Cut the avocado into cubes and mix with arugula, onions and tangerines.
Put greens on a plate, on top - salmon fillet.
Mix oil, vinegar, salt and pepper. Pour over the salad and mix.

A bright mix of arugula and citruses will fill you with a charge of vitamins and energy for the whole day!

Ingredients:

Arugula - 100 g
Lemon - ½ pc.
Orange - 1 pc.
Chicken fillet - 1 piece
Honey - 1 tsp
Vegetable oil - 2 tbsp. l.
Feta cheese - 100 g
Salt and pepper to taste

Cooking:

Cut the chicken fillet into small pieces. Fry in vegetable oil until tender.
Cut the feta into cubes, peel the orange and also cut into sticks.
Mix honey with lemon juice and oil.

Orange can be replaced with a pear or tangerine, so the salad will sparkle with new colors.

The most tender shrimp combined with spicy arugula will make everyone's appetite with their juicy duet.

Ingredients:

Green salad - 150 g
Shrimps - 500 g
Arugula - 100 g
Olive oil - 4 tbsp. l.
Lemon juice -1 tbsp. l.
Soy sauce - 2 tbsp.
Cherry tomatoes - 150 g
Dry white wine - 2 tbsp. l.
Salt and pepper to taste

Cooking:

Boil shrimp in salted water for 3 minutes, drain in a colander and pour cold water over. Clean and fry in oil. After cooling, pour over lemon juice and let it brew
Pick up the arugula and put in a bowl. Cut cherry tomatoes in half and place in the same place. Drain the liquid from the shrimp and combine with arugula and cherry tomatoes.
Mix lemon juice, soy sauce, oil and wine, add salt and pepper. Pour dressing over salad and mix.

Such an unusual salad with arugula and eel will be remembered for its exotic taste and appearance.

Ingredients:

Arugula - to taste
Eel - 100 g
Balsamic vinegar - 1.st. l.
Unagi sauce - 1 tbsp. l.
Sesame - 1 tsp
Salt and pepper to taste

Cooking:

Rinse the arugula and cut in half. Add balsamic vinegar, unagi sauce, salt and pepper to it. To stir thoroughly.
Cut the eel fillet into strips and fold over the salad. Sprinkle with sesame seeds.

A very quick and simple salad will help the hostess out of unexpected guests, because it consists of only three ingredients!

Ingredients:

Arugula - 1 bunch
Cherry tomatoes - 200 g
Radishes - 6 pcs.
Olive oil - 1 tbsp. l.
Lemon juice - 2 tsp
Salt and pepper to taste

Cooking:

Rinse the arugula and tear into pieces with your hands. Cut radishes into thin slices, cut cherry tomatoes in half.
Mix olive oil with lemon juice, salt, pepper and pour over the salad. To stir thoroughly.

There is nothing better than a fresh salad of tender arugula, juicy watercress, cucumbers and radishes.

Cooking:

Watercress salad - 1 bunch
Arugula - 1 bunch
White cabbage - 1/3 head
Cucumber - 2 pcs.
Radishes - 5 pcs.
Dill to taste
Olive oil - 1 tbsp. l.
Salt and pepper to taste

Cooking:

Finely chop the cabbage, cut the cucumbers and radishes into half rings, finely chop the dill.
Coarsely chop the arugula and watercress and combine with the rest of the vegetables. Drizzle with oil, salt, pepper and mix thoroughly.

Dessert strawberries mixed with arugula will become the culinary dream of every gourmet.

Ingredients:

Arugula - 280 g
Strawberries - 300 g
Walnuts - 65 g
Parmesan - 60 g
Balsamic vinegar - 2 tbsp. l.
Olive oil - 1 tbsp
Salt and pepper to taste

Cooking:

Roast the nuts over medium heat for 3-5 minutes. Cool and grind.
Put arugula, chopped strawberries on a plate and grate Parmesan on top. Salt, pepper and mix.
Drizzle with oil and vinegar and sprinkle with nuts.

Divinely delicious and unsurpassed salad with sweet pear, tart arugula and delicate sheep's cheese will decorate any festive table.

Ingredients:

Arugula - 150 g
Conference pears - 2 pcs.
Chinese pears - 2 pcs.
Lemons - 1 pc.
Dry white wine - 150 ml
Cane sugar - 1 tsp
Pine nuts - 25 g
Grape seed oil to taste
Ground black pepper to taste
Sea salt to taste
Sheep cheese - 50 g

Cooking:

Arugula leaves and dry. Peel the pears, remove the cores and cut into quarters. Sprinkle with lemon juice.
Heat up the pan and pour in the wine. Add cane sugar and stir until dissolved. Let the wine evaporate by half.
Put "Conference" in a pan. Cook over high heat, stirring gently, until the wine has almost completely evaporated and the pears are dark and soft.
Slice the cheese into thin slices.
Arrange arugula on dry plates. Top - pears "Conference", fresh "Chinese", cheese.
Drizzle with oil and sprinkle with lemon juice. Sprinkle with pine nuts, taste and add pepper and salt if necessary.

Such a hearty and unusual salad will immediately attract attention with its interesting presentation and will be remembered for its excellent taste.

Ingredients:

Cod liver - 1 bank
Tiger prawns - 10 pcs.
Arugula - 100 g
Egg -2 pcs.
Pickled cucumbers - 2 pcs.
Mayonnaise -2 tbsp. l.
Salt and pepper to taste

Cooking:

Boil the shrimp, cool and remove the shell.
Hard boil eggs and cut into cubes.
Cut the liver into slices and blot the excess oil.
Mix eggs, liver, shrimp and arugula.
Mix mayonnaise with chopped cucumbers and season the salad. Add salt and pepper to taste.

Spicy bitter arugula is a great salad green. It is low in calories yet rich in various nutrients. Most of the various recipes with arugula were invented in Italy, where this green is served even with pizza.

Rucola: benefits for the body

Useful properties of arugula

Arugula is a plant native to the Mediterranean and Southern Europe. The ancient Romans used arugula seeds to flavor olive oil, and the leaves were credited with aphrodisiac properties. The first mention of this plant dates back to the 1st century AD.

Arugula grows well in warm and cool temperate climates, the heat makes the leaves too bitter.

Arugula contains nutrients such as: - sodium; - calcium; - iron; - magnesium; - phosphorus; - vitamin A; - vitamin C; - vitamin D; - vitamin E; - vitamin K.

Like many other greens, arugula is rich in dietary fiber and contains no fat. When compared to other salad vegetables such as iceberg lettuce, arugula contains eight times the amount of calcium, five times the amount of vitamin A, vitamin C, and vitamin K, and four times the amount of iron.

Arugula belongs to the cruciferous family and these vegetables are known to help prevent cancer. They contain carotene, lutein and zeaxanthin. Arugula, even among them, is exceptional, as it contains glucosinolates that help maintain immunity and prevent cancer. Many salad vegetables have a number of contraindications, they are often not recommended for those who have problems with the genitourinary system and bone tissue. This is due to compounds called oxalates that reduce calcium absorption. Arugula contains a minimal amount of oxalates.

Folates make these greens beneficial for pregnant women. It is the lack of folic acid that leads to neural tube defects in the fetus, in 100 grams of arugula it is about 97 micrograms, or almost a quarter of the recommended daily allowance. The same amount of greens contains 90% of the recommended daily intake of vitamin K. This vitamin helps to form and strengthen bones, and is also important in preventing Alzheimer's disease. The B-complex vitamins in arugula are essential for your body's cellular and enzymatic functions, and help promote proper metabolism. Vitamin C, which is also found in large quantities in arugula, is known as a natural antioxidant. Foods rich in this vitamin help the body protect itself from various diseases, increase immunity.

Rucola contains the fat-soluble metabolite indole, which has immunomodulatory, antibacterial, and antiviral properties.

How to cook arugula

If you bought the arugula "bush", separate the lower stems, discard any dented, withered and damaged leaves. Put the remaining greens in a bowl of cold water and rinse thoroughly, removing dirt, sand, and insects. Drain the water and gently dry the arugula with a paper towel or put the greens in a special "carousel". Dried greens can be stored in the refrigerator in a special container or a tight plastic bag. Arugula is not only put fresh in salads or added to sandwiches, pesto is prepared from it, juice is squeezed out, it can be used to make soups, stews, casseroles.

Prepare a salad with arugula using: - 300 g of arugula leaves - 1 tablespoon of olive oil - 1 tablespoon of balsamic vinegar - 1 ripe pear - 100 gm of soft "blue" cheese - salt and freshly ground black pepper.

Heat the olive oil in a large frying pan, put the arugula in it, lightly fry the greens so that it wilts a little. Add vinegar, stir and remove from heat. Put in a bowl, add a thinly sliced pear, after removing the core from it, chop the cheese, season with salt and pepper.

In summer, you can make a bright, spicy and very tasty salad with berries from arugula. You will need: - 500 g strawberries - 500 g raspberries - 1 cup chopped almonds - 200 g arugula - 1 lemon - 1 cup fresh ricotta cheese - 2 teaspoons sugar - ¼ teaspoon nutmeg.