Arugula Lemonade Recipes

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ARUGULA SALAD WITH LEMON DRESSING



Arugula Salad with Lemon Dressing image

This salad sounds simple, but the flavors meld together perfectly, making it a go-to recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 6

Zest and juice of 1 lemon
2 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
1 pound (2 to 3 bunches) arugula
2 ounces Parmesan cheese

Steps:

  • In a small jar or bowl, combine lemon zest and juice with olive oil, coarse salt, and ground pepper; shake or whisk to combine.
  • Wash arugula and remove stems; place leaves in a large bowl. With a vegetable peeler, shave Parmesan cheese over arugula; toss with dressing. Garnish with more grated zest, if desired.

Nutrition Facts : Calories 147 g, Fat 11 g, Fiber 2 g, Protein 8 g

ARUGULA WITH PARMESAN



Arugula with Parmesan image

Provided by Ina Garten

Categories     appetizer

Time 5m

Yield 6 servings

Number Of Ingredients 6

1/2 pound fresh arugula (3 large bunches)
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4-pound chunk very good Parmesan

Steps:

  • If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates.
  • With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.

ARUGULA WITH LEMON AND OLIVE OIL



Arugula with Lemon and Olive Oil image

Make and share this Arugula with Lemon and Olive Oil recipe from Food.com.

Provided by Bev I Am

Categories     Greens

Time 5m

Yield 6 serving(s)

Number Of Ingredients 4

3 ounces baby arugula (6 cups)
1 teaspoon fresh lemon juice
1/8 teaspoon salt
2 tablespoons olive oil

Steps:

  • Toss together arugula, lemon juice, and salt in a bowl.
  • Drizzle with oil and toss to combine well.

Nutrition Facts : Calories 43.5, Fat 4.6, SaturatedFat 0.6, Sodium 52.4, Carbohydrate 0.6, Fiber 0.2, Sugar 0.3, Protein 0.4

LEMONY PASTA WITH WILTED ARUGULA



Lemony Pasta with Wilted Arugula image

Peppery arugula and bright lemon zest lift this simple dish of pasta to refreshing heights.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 6

Coarse salt and ground pepper
3/4 pound short tubular pasta
3 ounces wild or baby arugula (3 cups)
2 teaspoons grated lemon zest, plus 1 tablespoon lemon juice
2 tablespoons extra-virgin olive oil
3/4 cup grated pecorino cheese, plus more for serving (optional)

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large bowl, combine arugula with lemon zest and juice; season with salt and pepper. Drain pasta and immediately add to arugula along with oil and cheese. Toss and season with salt and pepper. Serve topped with more cheese if desired.

Nutrition Facts : Calories 443 g, Fat 13 g, Fiber 3 g, Protein 18 g

ARUGULA WITH LEMON AND OLIVE OIL



Arugula with Lemon and Olive Oil image

Categories     Salad     Leafy Green     Side     No-Cook     Vegetarian     Quick & Easy     Low/No Sugar     Lemon     Arugula     Summer     Vegan     Gourmet

Yield Makes 6 servings

Number Of Ingredients 4

3 ounces baby arugula (6 cups)
1 teaspoon fresh lemon juice
1/8 teaspoon salt
2 tablespoons olive oil

Steps:

  • Toss together arugula, lemon juice, and salt in a bowl. Drizzle with oil and toss to combine well.

ARUGULA SALAD WITH LEMON-PEPPER DRESSING



Arugula Salad with Lemon-Pepper Dressing image

Categories     Salad     Side     No-Cook     Quick & Easy     Lemon     Arugula     Summer     Healthy     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 6 cups

Number Of Ingredients 5

1/4 cup olive oil (preferably extra-virgin)
1/4 cup fresh lemon juice
2 teaspoons grated lemon peel
1/2 teaspoon dried crushed red pepper
6 cups coarsely torn arugula

Steps:

  • Whisk first 4 ingredients in large bowl. Season with salt and pepper. Add arugula to bowl and toss to coat.

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