A Salad Of Arugula Rocket Cherry Tomatoes And Sesame Seed Recipes

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A SALAD OF ARUGULA (ROCKET), CHERRY TOMATOES AND SESAME SEED



A Salad of Arugula (Rocket), Cherry Tomatoes and Sesame Seed image

Make and share this A Salad of Arugula (Rocket), Cherry Tomatoes and Sesame Seed recipe from Food.com.

Provided by evelynathens

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

20 ounces arugula, picked through, rinsed and spun dry
16 cherry tomatoes, cut in half
2 tablespoons toasted sesame seeds (toast in small skillet for 5-6 minutes, until golden and fragrant)
6 tablespoons olive oil
1 1/2 tablespoons red wine
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons honey (if you have greek thyme honey you're set!)
1/3 teaspoon coriander

Steps:

  • Put the arugula and cherry tomato halves into a large bowl.
  • Keep in refrigerator until ready to serve.
  • Whisk all the dressing ingredients until emulsified and dress the salad.
  • Toss well to coat and distribute amongst 4 salad plates.
  • Sprinkle sesame seeds over top.

ARUGULA AND TOMATO SALAD



Arugula and Tomato Salad image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 7

8 campari or other cocktail tomatoes, quartered
1 pint yellow and/or orange cherry tomatoes, halved
1 teaspoon aged balsamic vinegar, plus more for drizzling
Kosher salt and freshly ground black pepper
5 ounces baby arugula (about 8 cups)
1 teaspoon extra-virgin olive oil, plus more for drizzling
Shaved parmesan cheese, for topping

Steps:

  • Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
  • Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.

CAULIFLOWER AND ARUGULA HONEY SESAME SALAD



Cauliflower and Arugula Honey Sesame Salad image

I just love cauliflower and arugula, but never knew how to put them together. I had several attempts and finally came up with this salad. It's a fusion of citrusy and sweet that explodes in your mouth. This is a perfect appetizer if you are serving roasted chicken or seafood.

Provided by jassimk

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 50m

Yield 6

Number Of Ingredients 18

1 ½ cups cauliflower florets
1 teaspoon olive oil
1 cup sweet corn
¼ cup sesame seeds
1 tablespoon honey
1 teaspoon ground turmeric
salt and ground black pepper to taste
1 cup chopped fresh parsley
½ cup olive oil
½ cup lemon juice
4 cloves garlic, minced
1 tablespoon honey
1 tablespoon vinegar
1 tablespoon Dijon mustard
1 teaspoon soy sauce
2 cups arugula, coarsely chopped
1 cup green onions, chopped
1 tablespoon chopped fresh oregano

Steps:

  • Bring a saucepan filled with water to a boil. Add cauliflower, cover, and simmer until barely tender, 2 to 3 minutes. Drain.
  • Heat 1 teaspoon olive oil in a large skillet over medium heat; cook and stir cauliflower and corn until cauliflower is tender and corn is heated through, about 5 minutes. Stir in sesame seeds, 1 tablespoon honey, turmeric, salt, and black pepper; transfer vegetables to a large bowl.
  • Whisk parsley, 1/2 cup olive oil, lemon juice, garlic, 1 tablespoon honey, vinegar, Dijon mustard, and soy sauce in a bowl. Season with salt and pepper.
  • Mix arugula and green onion into cauliflower mixture. Pour parsley dressing over vegetables and toss to combine. Sprinkle oregano over salad. Refrigerate until chilled 20 to 25 minutes.

Nutrition Facts : Calories 276.9 calories, Carbohydrate 19.2 g, Fat 22.5 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 3 g, Sodium 131.8 mg, Sugar 8.4 g

EASY ARUGULA SALAD



Easy Arugula Salad image

So easy even I could make it, and I am a beginning cook! It looks very presentable for guests and takes only minutes

Provided by KELLID26

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 9

4 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
¼ cup pine nuts
2 tablespoons grapeseed oil or olive oil
1 tablespoon rice vinegar
salt to taste
freshly ground black pepper to taste
¼ cup grated Parmesan cheese
1 large avocado - peeled, pitted and sliced

Steps:

  • In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
  • Divide salad onto plates, and top with slices of avocado.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 10 g, Cholesterol 4.4 mg, Fat 23.2 g, Fiber 5.9 g, Protein 6.2 g, SaturatedFat 3.7 g, Sodium 381.3 mg, Sugar 1.2 g

SQUID AND ARUGULA SALAD WITH SESAME SEEDS



Squid and Arugula Salad With Sesame Seeds image

Provided by Moira Hodgson

Categories     salads and dressings

Time 25m

Yield 4 servings

Number Of Ingredients 16

1 sprig thyme
1 bay leaf
10 coriander seeds
Juice of 2 lemons
1/2 pound squid, cleaned, washed and drained
2 sweet red peppers, split and seeded
3 tablespoons olive oil
1 small clove garlic, peeled and chopped
2 sprigs fresh coriander, leaves only, chopped
1/2 tablespoon sesame oil
1 tablespoon shallots, peeled and finely chopped
1 sprig fresh mint, leaves only, half of them chopped
2 bunches arugula, leaves only
1 tablespoon chives, minced
1 tablespoon sesame seeds
Coarse salt and freshly ground pepper to taste

Steps:

  • In a large pot over high heat, combine one quart water with one teaspoon salt, thyme, bay leaf, coriander seeds, the juice of half a lemon and freshly ground pepper. Bring to boil and cook for three minutes. Add the squid and boil again for another two to three minutes. Drain the squid and set aside to cool. Discard the cooking liquid with the herbs and condiments. Slice the squid into fourth-inch pieces and set aside.
  • Preheat the broiler. Brush the skin of the sweet red peppers with a half tablespoon of the oil and place on a baking sheet. Cook under the broiler until the skin turns black, about five to seven minutes. Remove from heat, let cool and wash the burned skin off under running water. Pat dry and cut the roasted pepper into thin strips. Set aside.
  • In a bowl, mix the squid, the red pepper strips, the juice of one lemon, one-and-a-half tablespoons of the olive oil, the garlic, half of the chopped coriander leaves, the sesame oil, the shallots, the chopped mint leaves and salt and pepper to taste.
  • In a separate bowl, mix the arugula with half of the chives, half of the sesame seeds, juice from one-half lemon, the remaining tablespoon olive oil and salt and pepper to taste.
  • Toast the remaining sesame seeds in a dry pan over medium heat or under the broiler, tossing often for one to two minutes or until golden, and set aside. Divide the arugula among four plates and spoon even amounts of squid on top of each bed of leaves. Sprinkle with the remaining minced chives, toasted sesame seeds, coriander leaves and mint leaves.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 660 milligrams, Sugar 6 grams

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