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Rocket salad

Rocket salad


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I really like arugula, last night I went shopping and I didn't hesitate to buy it, I advise you to prepare arugula salads, because besides the fact that it is very good, it also has a lot of medicinal properties.
For those who do not know and have not used arugula, this is a grassy plant, with notched leaves, similar to dandelion, but rounded at the edges. It was taken from the Italian cuisine, which is currently the most widespread and appreciated cuisine in the world. It is especially appreciated as a force element in weight loss and detoxification belts.
You can read more about it here http://www.formula-as.ro/2007/769/medicina-naturista-25/sanatate-din-supermarket-rucola-anghinarea-si-ghimbirul-7977


Summer salad with arugula

Although it has a slightly bitter taste, raw arugula is ideal for a summer salad, because it contains vitamins (A, C, K) and minerals (calcium, iron, potassium, magnesium) and has an antioxidant, antibacterial and antiscorbutic action. Eating arugula helps keep cancer at bay due to a substance called sulforaphane (found in large quantities in broccoli germs).

Arugula is also effective in weight loss diets, because it has few calories (half a cup of arugula contains 2 calories), it is full and helps you reduce the number of fats consumed. Try the following recipe for summer salad with arugula!

Preparation time: 5 minutes
Difficulty: low
Recipe style: American
Servings: 1


HAWAII SALAD

I must admit that I would not have thought so far to use in a slightly browned avocado salad with the hot vegetables that accompanied the arugula in the wonderful salad that I created with Mirela, my friend, to try to- share with me the memorable taste of this salad that he enjoyed not long ago in Hawaii.

What I can say, however, is that this salad has a very special and original taste, it is such a successful combination that I will prepare it as soon as possible.

ingredients:

  • 200 gr. arugula
  • ½ yellow bell peppers
  • 1 avocado
  • rosemary, oregano, thyme
  • Pine seeds
  • 2 sage leaves
  • 5-6 cherry tomatoes
  • pepper, chili
  • 1 green lemon
  • olive oil

In a frying pan with a little olive oil, first brown the carefully cut avocado slices.

You can already feel the aroma of avocado, which is almost not allowed to melt while always stirring how baked it is, leaving at the same time on the edges of the pan a part of the buttery texture rich in healthy fats…

Add the thinly sliced ​​bell pepper, the pine nuts that we also brown for a few minutes, and at the end we put the cherry tomatoes cut in half.

Squeeze the juice from half a lime over them, sprinkle the chopped and very fragrant strips of fresh sage, and at the end add the dry spices - rosemary, thyme, oregano, pepper and chili powder.

Sprinkle the arugula salad with lime juice, add to the bowl a few pieces with the peel of 2-3 slices from it (it has an unmistakable flavor, so I recommend you do not omit this step), then pour over the salad so prepared mixture hot avocado with vegetables and spices.

We match the taste of salt and lemon juice, we add more if we want a drop of olive oil, then we enjoy the exceptional taste of this salad with 2-3 slices of crown with vegetables and corn prepared the next day.


Arugula salad with smoked salmon and avocado

Fry the sesame seeds in a small pan. Wash the arugula and drain it. Cut the cucumber into thin slices.

Make the dressing: mix the juice of 1/2 lime with a little olive oil, salt to taste and 1/2 tablespoon of sesame seeds.

In a salad bowl, place the arugula, cucumbers and smoked salmon, broken into smaller strips by hand.

Peel an avocado and cut it into slices and, before putting it in the salad, dip it in the sauce (it will not oxidize from the lime juice).

Sprinkle the rest of the sesame seeds over the salad and serve with the dressing next to it, near the bowl.

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Rocket salad - Recipes

Today I propose a rocket salad with carrots and cucumbers.

Arugula is considered the latest breakthrough in diet therapy worldwide, being the most fashionable salad in Western Europe and the United States (where it is also known as argula). It is especially appreciated as an element of strength in weight loss and detoxification, unanimously considered to be extremely effective in these areas. Arugula has been used since Roman times and is considered an aphrodisiac, although after the Middle Ages it was neglected and was found only as a wild plant. Lately, however, arugula is cultivated and used more and more often as a culinary ingredient.

As a medicinal plant, it is good to know that it has a high content of vitamin C and iron. Helps digestion, regulates cholesterol, reduces anemia. Also, arugula has other properties: antioxidant, antiscorbutic, antibacterial, diuretic (root).

Cruise Phase, Consolidation

We wash the arugula leaves and put them whole in a plate. Then add the sliced ​​cucumber. We clean the carrots and cut them into strips with the vegetable grater. We mix them well. Add salt, pepper and a dressing made of 5 tablespoons of low-fat yogurt plus a teaspoon of lemon juice (for the rest of the family you can make a dressing of 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, 1 teaspoon of honey, as here).


HAWAII SALAD

I must admit that I would not have thought so far to use in a slightly browned avocado salad with the hot vegetables that accompanied the arugula in the wonderful salad that I created with Mirela, my friend, to try to- share with me the memorable taste of this salad that he enjoyed not long ago in Hawaii.

What I can say, however, is that this salad has a very special and original taste, it is such a successful combination that I will prepare it as soon as possible.

ingredients:

  • 200 gr. arugula
  • ½ yellow bell peppers
  • 1 avocado
  • rosemary, oregano, thyme
  • Pine seeds
  • 2 sage leaves
  • 5-6 cherry tomatoes
  • pepper, chili
  • 1 green lemon
  • olive oil

In a frying pan with a little olive oil, first brown the carefully cut avocado slices.

You can already feel the aroma of avocado, which is almost not allowed to melt while always stirring how baked it is, leaving at the same time on the edges of the pan a part of the buttery texture rich in healthy fats…

Add the thinly sliced ​​bell pepper, the pine nuts that we also brown for a few minutes, and at the end we put the cherry tomatoes cut in half.

Squeeze the juice from half a lime over them, sprinkle the chopped and very fragrant strips of fresh sage, and at the end add the dry spices - rosemary, thyme, oregano, pepper and chili powder.

Sprinkle the arugula salad with lime juice, add to the bowl a few pieces with the peel of 2-3 slices from it (it has an unmistakable flavor, so I recommend you do not omit this step), then pour over the salad so prepared mixture hot avocado with vegetables and spices.

We match the taste of salt and lemon juice, we add more if we want a drop of olive oil, then we enjoy the exceptional taste of this salad with 2-3 slices of crown with vegetables and corn prepared the next day.


To Go salad with arugula and grapefruit

If you also like arugula, you will love it salad to go with arugula and grapefruit. Easy to transport to the office or school, but even to a picnic.

Flavors different, but very pleasant, so you will want to repeat the recipe.

More about salad to go can be found HERE.


Cucumber salad with garlic and dill

Comments (2)

From what I read, the use of vinegar in arugula salad is EXCLUDED. Only lemon juice is recommended

The use of vinegar is not excluded, if we talk about balsamic vinegar. I prefer Monini's balsamic condiment. But I don't understand what the mustard would be like in such a salad, it definitely spoils its fresh taste, even if I use the best and finest mustard. As for mayonnaise, with lettuce. never. Go instead of feta with mozzarella or pre-salted Telemea cheese.


Baked sea bass with arugula salad and lemon sauce

We, those born and raised on the banks of the Danube, are big fans of fish recipes, that's a known thing. On the other hand, we are also quite conservative.

Anyone from Galaţi or Brăila you would ask & # 8211 here includes me & # 8211 will tell you that there is no one better in the world than the Danube fish. Some are not even willing to try new varieties, they are so convinced of the taste supremacy of local fish.

As for me, to my great luck, my passion for cooking also makes me very curious. I'm always willing to taste or cook something new.

After a visit to the Selgros fishery, seeing the gallantries full of fish varieties that I didn't know much about and that I hadn't tasted until now, I decided to get out of my habits more often and give a chance for other types of fish.

It will not be a very complicated mission, because somewhere, on the side wall of the fishery, we found sheets with general and nutritional information for all types of fish and seafood. On the back, for each type of fish, there is a recipe designed by Chef Liviu Preda and nutritionally validated by Dr. Mihaela Bilic. We have fish, we find inspiration, let's get to work, right?

The first fish chosen was a real success for us in the family. At the suggestion of the lady at the fishery, I bought sea bass for the first time. You will also find the sea bass in gallantry and under the name of lavrac, levrek, sea wolf or sea bass.

I was surprised to discover a very, very tasty fish! Sea perch is a white fish, it is not fat at all, it has few bones, large and easy to remove. I don't think this fish is a problem for anyone, even if you buy it or serve it unthreaded.

I placed next to him a cold semi-dry rose, from the Royal Cellar. We are not very good at wines, but right at the entrance to the fishing district there is a small stand where exactly the right wines are placed, with which you can't fail.

I cooked the simple sea bass in the oven with quite a few spices. Being a fish mainly Mediterranean, I thought it would be best to sprinkle it with a little lemon sauce and place it on a bed of arugula salad with tomatoes and olives.

Today we have, therefore, a Mediterranean recipe, light, summer, a delight for all lovers of good fish!


Salad with tomatoes, arugula and pomegranate

The easiest salads are of course the ones with lots of greens, it's all about knowing how to combine them and choosing the right dressing. You may know that arugula is very healthy, but you are probably thinking about how to integrate it into different dishes. I consume it quite often and I can say that I am friends with it, I hope you also use it, especially since it is everywhere.

The salad with tomatoes, arugula and pomegranates is an easy, quick dish and can be served as such or with a lean grilled meat in our case chicken wings. What else does he have? Walnut, which gives it extra flavor and protein. I assure you that you do not need anything else next to it, it is very good, the sour taste of pomegranate compensates for the slightly bitter tint of the arugula leaves. I saw the recipe on youtube and it caught my attention precisely because it is very easy to prepare and because it has a pomegranate component. So much so that I was unlucky enough to find a not very ripe fruit, but maybe I shouldn't have written to you anymore :)

Salad with tomatoes, arugula and pomegranate

  • 100g arugula
  • 2 tomatoes
  • 150g fresh cucumber
  • 1/2 red onion
  • about 100g walnuts
  • the juice of half a lemon
  • salt
  • 2-3 tablespoons olive oil

Cut the arugula into small pieces, peel the cucumber and cut it into cubes, the onion as well, cut the tomatoes into cubes, chop the walnut with a knife.

Put them all in a bowl, along with the pomegranate seeds and add the lemon juice, salt and a little olive oil and mix gently. Serve immediately.

You can cut them all and keep them cold and then add the dressing before serving.

And you will probably ask me about the wings because they appear in the picture, so I will write to you how I prepared them.

I washed them well, wiped them with a paper towel and seasoned them with salt, pepper, sumac and smoked paprika. Then I put a little olive oil and mixed them well to spread everywhere with spices. If you don't have sumac (I bought it from Kaufland) use lemon juice.

Cover them and keep them cold for 3-4 hours or overnight then grill them. I made them on the grill on the stove, the one with the hole in the middle and the lid.

We serve grilled meat salad.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


We prepare the ingredients for the recipe Salad of vegetables with cheese and arugula.

How to assemble the delicious Vegetable Salad with cheese and arugula.




You can also follow my recipes on the page Facebook, but I'm waiting for you with culinary surprises and on Instagram.



Comments:

  1. Namacuix

    On mine, at someone alphabetic алексия :)

  2. Sugn

    Talent, you won't say anything.

  3. Deen

    Congratulations, your idea brilliantly

  4. Zuzil

    I know, how it is necessary to act ...

  5. Vinos

    After mine it is the very interesting subject. I offer you to discuss it here or in PM.



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