ARUGULA AND RADISH SALAD
This tangy salad is a flavorful complement to our Grilled Sirloin Steak with Toppings Bar.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together mustard and lemon juice; season with salt and pepper. Whisk in oil. (To store, refrigerate, up to 1 day.) Add arugula and radishes to bowl, and toss to coat. Serve salad immediately.
Nutrition Facts : Calories 54 g, Fat 4 g, Fiber 1 g, Protein 2 g
ARUGULA, MUSHROOM, AND RADISH SALAD
Categories Salad Leafy Green Mushroom Vegetable Side No-Cook Quick & Easy Low/No Sugar Wheat/Gluten-Free Arugula Radish Summer Healthy Gourmet
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- In a large bowl combine the arugula, the mushrooms, and the radish, drizzle the oil over the salad, and toss the salad gently. Sprinkle the salad with the lemon juice and salt and pepper to taste, toss it, and serve it topped with the Parmesan.
MARINATED MUSHROOM AND ARUGULA SALAD
Provided by Food Network Kitchen
Time 28m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of the oil in a skillet over medium heat. Add the mushroom caps and cook until brown and tender, about 8 minutes. Stir the remaining olive oil, vinegar, onion, water, garlic, coriander, pepper flakes, salt, and pepper together in a bowl. Add the oil mixture to the mushrooms and cook until tender and marinade has reduced, about 10 to 12 minutes.
- Transfer to a bowl and cool. Serve now or refrigerate for up to a week.
- Meanwhile, put the almonds in a small dry skillet over medium heat, toss until evenly toasted and fragrant, about 2 minutes. Set aside.
- Toss the arugula with the marinated mushrooms and marinade in a large bowl and divide among 4 plates. Shave the cheese and scatter the almonds over the top.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
ARUGULA AND MUSHROOM SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk the mustard, vinegar, shallots, chives, 1/4 teaspoon salt and a few grinds of pepper together in a medium bowl. Gradually whisk in the oil to emulsify.
- Combine the arugula, endives and mushrooms in a salad bowl, and toss with the vinaigrette. Serve immediately.
ARUGULA SALAD WITH GRILLED MUSHROOMS & GOAT CHEESE
Well-known for his healthy eating habits, Barack Obama was called an elitist when he noted the high price of arugula at Whole Foods while on the campaign trail. He'd appreciate this arugula, mushroom and goat cheese salad from author and health guru Dr. Andrew Weil, who says that the mushrooms are high in protein and "virtually devoid of fat." Thus, we can top this delicious salad with a little creamy cheese without worrying about adding an unhealthy amount of fat. ;) F&W Magazine, February 2006 Edition from the Beauty of Mushrooms.There is a 20 minute marinating time.
Provided by Manami
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, whisk the vermouth with the olive oil and season with salt, pepper, and crushed red pepper flakes.
- Trim the root ends of the oyster mushrooms, leaving them attached in small bunches.
- Discard the shiitake stems and leave the caps whole.
- Stem the portobellos.
- Wipe off the cremini.
- Add all of the mushrooms to the vermouth marinade, then toss and let stand for 20 minutes, stirring them occasionally.
- Light a grill or preheat a broiler.
- Drain the mushrooms; reserve 1 tablespoon of the marinade.
- Grill the mushrooms or broil them over high heat until browned and tender, about 15 minutes.
- Thickly slice the grilled mushrooms.
- Add the vinegar and shallot to the large bowl and whisk in the reserved marinade to taste.
- Add the arugula and walnuts, season with salt and pepper and toss to coat.
- If you want more of a kick, add some more of the crushed red pepper flakes!
- Transfer the arugula salad to plates, top with the grilled mushrooms and crumbled goat cheese.
- Enjoy!
Nutrition Facts : Calories 334.1, Fat 35.1, SaturatedFat 6.4, Cholesterol 8.4, Sodium 63.4, Carbohydrate 2.7, Fiber 0.9, Sugar 1.1, Protein 4.2
FENNEL, MUSHROOM AND RADISH SALAD
Provided by David Tanis
Categories quick, weekday, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the garlic in a small bowl. Add the lemon juice and zest, a good pinch of salt and a little freshly ground pepper. Whisk in the olive oil.
- Thinly slice the fennel bulbs, mushrooms and radishes. Put them in a salad bowl and season lightly with salt and pepper. Add about 3/4 of the dressing and toss gently.
- With a vegetable peeler, shave curls of Parmesan over the salad. Garnish with a few arugula and parsley leaves, if you like. Drizzle with the remaining dressing.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 13 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 601 milligrams, Sugar 8 grams
ARUGULA SALAD WITH RADISHES AND CAPER VINAIGRETTE
Briny capers infuse this lemony vinaigrette. When tossed with a mix of bitter arugula and radishes, the salad symbolizes one of the traditional elements on the seder plate.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Whisk together capers, lemon juice, salt, and pepper. Gradually add olive oil, whisking constantly. Combine arugula, celery leaves, parsley, radishes, and scallions in a large bowl. Pour vinaigrette over salad, and toss to coat. Drizzle with additional oil and lemon juice if desired. Season with salt and pepper.
GRILLED MUSHROOM SALAD WITH ARUGULA
Categories Salad Leafy Green Mushroom Onion Side Parmesan Grill/Barbecue Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Whisk together vinegar, sugar, salt, pepper, and shallots in a large bowl. Add oil in a slow stream, whisking constantly until combined. Reserve half of vinaigrette in another large bowl and add mushrooms to remaining vinaigrette. Toss to coat and marinate 5 minutes.
- Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.
- Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill mushrooms in 3 batches, turning frequently, until golden brown, about 5 minutes per batch. Transfer as grilled to a cutting board and cool to room temperature.
- Cut portabellas into 1/2-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into 1/2-inch pieces.
- Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese, and salt and pepper to taste and toss again.
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