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Arugula- storage tips and recipes


Greens &amp; lettuce should be dried after washing, either by a salad spinner or gently with towels.  Arugula

will remain freshest if stored in the crisper section of your refrigerator in a loosely tied plastic bag rolled

in a dry paper towel to absorb excess moisture from washing.  


Easy Arugula Salad                                               Submitted By: KELLID26 to allrecipes.com

Prep Time: 15 Minutes                      Ready In: 15 Minutes                                    Servings: 4



4 cups young arugula leaves, rinsed and dried

1 cup cherry tomatoes, halved

1/4 cup pine nuts

2 tablespoons grapeseed oil or olive oil

1 tablespoon rice vinegar

salt to taste

freshly ground black pepper to taste

1/4 cup grated Parmesan cheese

1 large avocado - peeled, pitted and sliced



1. In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and

Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.

2. Divide salad onto plates, and top with slices of avocado.



Arugula Salad with Beets and Goat Cheese              from Simplyrecipes.com


Salad Ingredients:


 Beets - (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips

 Fresh arugula - rinsed, patted dry with a paper towel

 Goat cheese - chevre

 Walnuts - chopped

Dressing ingredients:

 Olive oil

 Lemon

 Dry powdered mustard

 Sugar

 Salt and pepper




The amount of ingredients depends on how many people you are serving and how much salad you

intend to serve them. The important thing is that this is a good blend of flavors. I didn&#39;t try tossing this

salad; each plate was composed individually.

The dressing for three individual salads was 1/4 cup of olive oil, 1/2 lemon, 1/4 teaspoon of powdered

mustard, 3/4 teaspoon of sugar, salt and pepper to taste. Actually, it is all to taste. These are only

approximate measurements.

Assemble the salad according to how much you want. A handful of arugula leaves, a few beet juliennes,

some crumbled goat cheese, garnish with chopped walnuts. Use a vinaigrette salad dressing or what I&#39;ve

described above.



Arugula, Apple, &amp; Goat Cheese Salad


o 3 cups arugula

o ½-1 apple, diced

o 3-4 ounces fresh goat cheese

o extra virgin olive oil, to taste, use the good stuff

o white balsamic vinegar, to taste

o Orange juice, in roughly equal proportion with oil

o salt &amp; freshly ground black pepper


1. Put the arugula, apple, and crumbled goat cheese together in a serving bowl.

2. Shake together olive oil, vinegar, and orange juice, toss with salad and season with salt and

pepper.  Garnish with toasted nuts and/or dried sweetened cranberries.

This entry is related to the following products. Click on any of them for more information.
Tomato, Beet, Cheeses, Goat Dairy products, Apples,
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