I enjoy making and eating this arugula salad recipe due the zesty flavor of arugula. You do not need a lot of seasonings when you use arugula. Arugula pairs well with citrus as it does with other fruit, nuts and seeds. Enjoy this refreshing salad. It is naturally gluten-free as long as you are sure to use gluten-free fruit when using canned.
Arugula Salad Recipe with Beets and Citrus and Dressing
A refreshing and gluten free arugula salad recipe providing safe brands of canned fruit.
Ingredients:
- 4 beets, peeled and sliced (if using canned be sure it is gluten free.)
- 1 bunch arugula, rinsed and dried
- 1 can Dole Tropical Gold 100% Juice PineappleĀ Chunks, drained and cut (reserve juice)
- 1 can Dole Mandarine Organges in 100% Juice, drained
- Sesame seeds, as desired (or chopped nuts)
- 1Ā garlic clove, minced or grated
- 3/4 cupĀ extra virginĀ olive oil
- 1/4Ā cupĀ white distilled or wine vinegar
- 3Ā TablespoonsĀ pineappleĀ juice
- 2Ā TablespoonsĀ liquid from Mandarin orange can
- Salt and freshly ground black pepper
For the Salad:
For the Salad Dressing:
Instructions:
- Add beets to a saucepan and cover with water. Bring to a boil, lower heat to simmer, and cook until tender, 15 - 20 minutes.
- Drain and refrigerate until chilled about 4 hours or overnight.
- Add arugula to separate plates or a large salad bowl.
- Top with beet slices, pineapple chunks and mandarin oranges. Sprinkle with sesame seeds or chopped nuts.
- Serve with your favorite gluten-free vinaigretteĀ dressing or the below citrus vinaigretteĀ .
- Whisk all ingredients together and refrigerate or set aside preferably for at least hours to allow onion to marry with the other ingredients. Store in a salad dressing shaker and allow guests to add their own their individual salads; or add very little to a salad bowl, add arugula and toss. Serve in salad bowl allowing guests to serve themselves or serve individual portions on 7-inch plates. Set some additional dressing out.
To Make the Salad:
To Make Dressing:
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