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.
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Arugula Salad Recipe with Beets and Citrus and Dressing
51
Yield: Serves 4 - 6
A refreshing and gluten free arugula salad recipe providing safe brands of canned fruit.
Ingredients:
For the Salad:
4 beets, peeled and sliced (if using canned be sure it is gluten free.)
1 can Dole Mandarine Organges in 100% Juice, drained
Sesame seeds, as desired (or chopped nuts)
For the Salad Dressing:
1 garlic clove, minced or grated
3/4 cup extra virgin olive oil
1/4 cup white distilled or wine vinegar
3 Tablespoons pineapple juice
2 Tablespoons liquid from Mandarin orange can
Salt and freshly ground black pepper
Instructions:
To Make the Salad:
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 vinaigrette dressing or the below citrus vinaigrette .
To Make Dressing:
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.