Arugula Salad Recipes

Healthy has never tasted this good. Here, peppery arugula is studded with roasted pecans and juicy chunks of poached chicken and drizzled in a tart lemon vinaigrette.

There is nothing more refreshing (and healthy!) than this arugula and mint salad.

It's awfully hard to slice vegetables thinly and consistently using a knife. That's why chefs use a mandoline for perfect slices of celery root or other hard vegetables, as in this recipe. You don't need an expensive stainless-steel model, the plastic ones work very well.

With similar ingredients you'd find wrapped up in taco, this brightly colored shrimp salad is light but very much satisfying. Enjoy with chips and beer on a hot day.

Charlotte Druckman, author of Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skillet, loves charring a variety of seasonal ingredients in this great autumn salad. The most delicious part is the warm, crispy halloumi cheese, which adds the perfect salty tang to the dish.

This salad calls for a trio of citrus, including navel oranges, which are meaty and slightly acidic. Feel free to try other varieties such as Cara Caras, which have a lovely pink flesh and delicate flavor. No matter what kind you choose, you'll get a big dose of vitamin C.

Arugula, fennel and orange blend perfectly in this refreshing salad dish.

"In my hometown of Orosei, bitter greens like arugula and dandelion grow alongside watermelons, so this salad is a natural combination for me," says chef Efisio Farris. The recipe is a fabulous blend of juicy (watermelon) and crunchy (red onions and walnuts). For anyone who thinks raspberry vinegar went out with the '90s, this fruity vinaigrette will be a revelation.

Rosita Missoni loves pan-frying scamorza, a firm Italian cow's-milk cheese, to give it an irresistible crust. Provolone would also work.

Use fingerling, Yellow Finn or Yukon Gold potatoes in this salad and toss them gently with the vinaigrette so they keep their shape.

Paul Virant puts a spin on the classic summer side dish by tossing warm potatoes with a mustardy vinaigrette and handfuls of arugula. "I grow a lot of arugula in my garden," he says. "It's so easy to grow, it's a joke. A farmer once said to me that if everyone who had enough space planted a garden, we could produce enough food to feed the entire country. I don't know how that would work, but it's fun to think about."