Best Mango Carrot And Arugula Salad Recipes

ARUGULA AND CARROT SALAD WITH WALNUTS AND CHEESE

Arugula and Carrot Salad With Walnuts and Cheese image

The best type of arugula for this salad is the feathery type called wild arugula. I love the contrast of flavors here - peppery arugula alongside sweet carrots and a nutty dressing.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings

Time 10m

Yield Serves four to six

Number Of Ingredients 13

Ingredients

4 cups wild or baby arugula
2 cups grated carrots
2 tablespoons broken walnuts (1/2 ounce)
1/4 cup grated Parmesan or crumbled blue cheese (1 ounce)
1 tablespoon finely chopped fresh tarragon
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
Salt to taste
1 teaspoon Dijon mustard
1 small garlic clove, pureed or finely minced optional
1/4 cup extra virgin olive oil
2 tablespoons walnut oil

Steps:

Combine the arugula, carrots, walnuts, cheese and tarragon in a salad bowl.
In a small bowl or measuring cup, combine the lemon juice, vinegars, salt and mustard. Whisk together, and add the garlic. Whisk in the oils.
Shortly before serving, toss the salad with the dressing.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 159 milligrams, Sugar 2 grams, TransFat 0 grams

ROASTED CARROT SALAD WITH ARUGULA AND POMEGRANATE

Roasted Carrot Salad With Arugula and Pomegranate image

This composed, bright salad of roasted carrots, thinly sliced fennel and arugula gains a fruity depth from a splash of pomegranate molasses in the dressing. You can find pomegranate molasses in Middle Eastern groceries and specialty food shops, and it's worth seeking out for its complex, sweet-tart acidity. Once opened, it will last for years in your pantry. This salad makes a delightful side dish or light main course, especially if you include the optional toasted walnuts or pita chips, which add a satisfying crunch. If you can find multicolored carrots, this already striking salad becomes even prettier.

Provided by Melissa Clark

Categories salads and dressings, vegetables, appetizer, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 pound carrots, peeled and cut into 2-inch lengths (halve them if carrots are large)
1/4 teaspoon kosher salt, more to taste
1/8 teaspoon ground black pepper, more to taste
1/4 cup plus 2 tablespoons extra-virgin olive oil, more as needed
1/2 teaspoon ground cumin
1 tablespoon pomegranate molasses
1/2 tablespoon fresh lemon juice, more to taste
1 garlic clove, finely grated or minced
1/2 teaspoon Dijon mustard
3 ounces baby arugula (about 3 cups)
1 fennel bulb, thinly sliced
1/4 cup fresh dill fronds or mint leaves
Pomegranate seeds, as needed
Yogurt, for serving (optional)
Toasted walnuts or crumbled pita chips, for serving (optional)

Steps:

Heat oven to 425 degrees. Toss carrots with salt, pepper and 2 tablespoons oil on a rimmed baking sheet, and bake until edges are caramelized and carrots are tender, 28 to 33 minutes. Remove from oven and immediately toss with cumin. Let cool for a few minutes while you make the dressing. Carrots should be slightly warm but not hot when tossed with the greens.
In a large bowl, whisk together pomegranate molasses, lemon juice, garlic, mustard and large pinch of salt and pepper. Taste and adjust lemon juice and seasonings if necessary. Whisk in remaining 1/4 cup oil until emulsified.
Stir carrots into dressing, then gently toss with arugula, fennel and dill or mint. Serve immediately, drizzled with more olive oil and topped with pomegranate seeds, and yogurt and nuts or pita chips if using.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 21 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 239 milligrams, Sugar 12 grams, TransFat 0 grams

MANGO, AVOCADO AND ARUGULA SALAD

Mango, Avocado and Arugula Salad image

Make and share this Mango, Avocado and Arugula Salad recipe from Food.com.

Provided by WiGal

Categories Greens

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon champagne vinegar
4 tablespoons orange juice, about 1/2 orange
2 tablespoons lime juice, about 1/2 lime
4 tablespoons olive oil
1/2 teaspoon cumin
2 tablespoons finely chopped cilantro
1 red chili peppers or 1 hot pepper, sliced
salt and pepper
1/2 red onion, sliced
6 cups arugula leaves
1 mango, peeled and cut into long slices
1 avocado, peeled and sliced
1 tablespoon lime juice

Steps:

Combine all the ingredients for the salad dressing in a jar, close it tight and shake until the ingredients are well mixed.
Soak the onion slices in warm water with a dash of salt and 1 tbs lime juice for about 10 minutes.
Rinse and drain the onions slices.
Toss the arugula leaves with half of the vinaigrette.
Add the avocado slices, mango slices and onion slices to the arugula mix, drizzle the remaining vinaigrette on top.
Serve immediately.

Nutrition Facts : Calories 278.3, Fat 21.6, SaturatedFat 3, Sodium 15.3, Carbohydrate 22.9, Fiber 5.7, Sugar 15.1, Protein 3