Arugula Chickpea Salad W Orange Blossom Dressing Recipes

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WILD ARUGULA AND CHICKPEA SALAD



Wild Arugula and Chickpea Salad image

Provided by Bobby Flay

Time 15m

Yield 8 servings

Number Of Ingredients 9

12 ounces wild arugula
1 medium head fennel, halved and thinly sliced
One 15-ounce can chickpeas, drained, rinsed and drained again
1 cup grape tomatoes, halved
1/4 cup fresh dill
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 ounces thinly shaved Parmigiano-Reggiano

Steps:

  • Combine the arugula, fennel, chickpeas, tomatoes and dill in a large shallow bowl. Whisk together the lemon juice and olive oil and season with salt and pepper. Toss the salad with the dressing and top with the shaved cheese.

ARUGULA SALAD WITH CITRUS VINAIGRETTE



Arugula Salad with Citrus Vinaigrette image

Arugula is a delicious alternative to lettuce, and the citrus juice dressing is a delicious alternative to heavier store bought dressings. A lovely precursor to most meals, or a great stand-alone in the summer. Garnish with walnuts or sunflower seeds, if you like.

Provided by JEANNETTE777

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 4

Number Of Ingredients 7

⅓ cup freshly squeezed grapefruit juice
⅓ cup freshly squeezed orange juice
⅓ cup extra virgin olive oil
salt to taste
6 ounces arugula - rinsed, dried and torn
1 pear, cored and sliced
1 red bell pepper, thinly sliced

Steps:

  • In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously.
  • In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.

Nutrition Facts : Calories 229.1 calories, Carbohydrate 13.8 g, Fat 19.1 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 2.7 g, Sodium 158.7 mg, Sugar 7.9 g

ARUGULA, FENNEL, AND ORANGE SALAD



Arugula, Fennel, and Orange Salad image

I grew up eating fennel, but I've noticed it's not very common in the US. For all the fennel lovers like me, here is a delicious and good looking recipe. For the non fennel lovers, you can easily substitute celery.

Provided by Ms.P.

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

1 tablespoon honey
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup olive oil
1 bunch arugula
2 orange, peeled and segmented
1 bulb fennel bulb, thinly sliced
2 tablespoons sliced black olives

Steps:

  • Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
  • Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.

Nutrition Facts : Calories 143.3 calories, Carbohydrate 14.3 g, Fat 9.7 g, Fiber 3.4 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 250.2 mg, Sugar 9.1 g

WILD ARUGULA AND CHICKPEA SALAD



Wild Arugula and Chickpea Salad image

Bobby loves this salad for its contrasting textures. The light, peppery arugula leaves, the crisp raw fennel plus grape tomatoes and chickpeas all come together with an easy dressing for a quick salad that Bobby eats with pasta.Courtesy of Bobby Flay from "Bobby Flay Fit".Per serving: Calories 140; Total Fat 6 grams; Saturated Fat 2 grams; Protein 7 grams; Total Carbohydrate 14 grams; Sugar: 2 grams; Fiber 4 grams; Cholesterol 6 milligrams; Sodium 294 milligramsCopyright 2012 Television Food Network G.P. All Rights Reserved.

Provided by Bobby Flay

Categories     appetizer,cheese,Easy,Healthy,herbs,No-Cook,quick and easy,side,Spring,tomatoes

Time 15m

Yield 8 servings

Number Of Ingredients 9

12 oz wild arugula
1 medium head fennel, halved and thinly sliced
1 15 oz can chickpeas, drained, rinsed and drained again
1 cup grape tomatoes, halved
¼ cup fresh dill
2 Tbsp lemon juice
2 Tbsp extra virgin olive oil
salt and freshly ground black pepper
2 oz thinly shaved Parmigiano-Reggiano

Steps:

  • Combine the arugula, fennel, chickpeas, tomatoes and dill in a large shallow bowl. Whisk together the lemon juice and olive oil and season with salt and pepper. Toss the salad with the dressing and top with the shaved cheese.

ARUGULA AND ORANGE SALAD WITH LEMON VINIGARETTE



Arugula and Orange Salad with Lemon Vinigarette image

Provided by Food Network

Time 20m

Number Of Ingredients 9

Arugula
1 orange, supremed
1 red onion, shaved
Lemon juice
Pinch of sugar
White wine vinigar
Chopped garlic
Olive oil
Salt and pepper

Steps:

  • Combine arugula, orange and red onions. In a bowl, mix together lemon juice, a pinch of sugar, vinegar, chopped garlic and olive oil and salt and pepper.
  • Toss Salad with dressing and serve.

MEDITERRANEAN SALAD WITH CHICKPEAS AND ARUGULA



Mediterranean Salad with Chickpeas and Arugula image

Categories     Salad     Tomato     Side     No-Cook     Vegetarian     Quick & Easy     Buffet     Mozzarella     Fennel     Arugula     Chickpea     Spring     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

3 tablespoons red wine vinegar
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh oregano
1/2 teaspoon grated orange peel
1/2 teaspoon fennel seeds
1/2 teaspoon dried crushed red pepper
1/4 cup extra-virgin olive oil
1 fennel bulb, halved lengthwise, thinly sliced crosswise
1 cup cherry tomatoes, halved
1 8-ounce container small mozzarella balls, drained, halved
1 15-ounce can chickpeas (garbanzo beans), drained
1 cup thinly sliced red onion
4 cups arugula

Steps:

  • Serve with: Wedges of lightly toasted rosemary focaccia. Whisk first 6 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing with salt and pepper.
  • Combine fennel, tomatoes, mozzarella, chickpeas, red onion, and arugula in large bowl. Add dressing; toss to coat and serve.

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