Arugula Pepperoni Salad Recipes

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PEPPERONCINI ARUGULA SALAD



Pepperoncini Arugula Salad image

This fantastic salad is short on time, but not on taste. In about 5 minutes you can have a salad the goes well with just about any beef or pork dish.-Tabitha Freeman of Middletown, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 4 servings.

Number Of Ingredients 6

2 cups fresh arugula or baby spinach
2 cups torn romaine
1/4 cup chopped red onion
2 pepperoncini, sliced
1 medium tomato, sliced
1/4 cup balsamic vinaigrette

Steps:

  • In a large salad bowl, combine the arugula, romaine, onion, pepperoncini and tomato. Drizzle with vinaigrette; gently toss to coat.

Nutrition Facts : Calories 50 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 197mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

ARUGULA AND PEPPER SALAD



Arugula and Pepper Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 9

2 bunches arugula, washed and dried
1 tablespoon dijon mustard
1 red pepper, sliced
1 cup olive oil
1/2 red onion, sliced
salt
1 clove garlic, peeled and smashed
pepper
3 tablespoons balsamic vinegar

Steps:

  • In large bowl toss together arugula and red pepper and onion. In empty 16 oz. jar combine garlic, vinegar, mustard and olive oil. Secure lid and shake until well mixed. Drizzle over salad and toss well. Taste and season with salt and pepper.

ARUGULA SALAD WITH PESTO VINAIGRETTE



Arugula Salad with Pesto Vinaigrette image

Provided by Ellie Krieger

Categories     appetizer

Time 7m

Yield 4 servings

Number Of Ingredients 5

1 cup chopped tomatoes
1 cup canned artichoke hearts, quartered
5 cups baby arugula
2 tablespoons red wine vinegar
2 tablespoons store bought pesto sauce

Steps:

  • Arrange tomatoes and artichoke hearts over a bed of arugula. Whisk together the vinegar and pesto and drizzle over the salad.

Nutrition Facts : Calories 70 calorie, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 190 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 4 grams, Sugar 2 grams

ARUGULA PEPPERONI SALAD



Arugula Pepperoni Salad image

Make and share this Arugula Pepperoni Salad recipe from Food.com.

Provided by pammyowl

Categories     Weeknight

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons balsamic vinegar
2 tablespoons olives or 2 tablespoons vegetable oil
2 teaspoons honey
1 teaspoon stone ground mustard
1 garlic clove, minced
4 cups arugula or 4 cups Baby Spinach
1/2 cup pepperoni
1/4 cup parmesan cheese, shavings
1/3 cup glazed pecans
salt & freshly ground black pepper, to taste

Steps:

  • To make dressing, in jar with tight-fitting lid, combine vinegar, oil, honey, mustard, garlic, salt and pepper. Shake until well mixed.
  • In salad bowl, toss together arugula, pepperoni, cheese and pecans. Drizzle with dressing.

Nutrition Facts : Calories 171.6, Fat 14.2, SaturatedFat 3.9, Cholesterol 23.3, Sodium 407.3, Carbohydrate 4.7, Fiber 0.9, Sugar 3.3, Protein 6.9

ARUGULA SALAD WITH PARMESAN



Arugula Salad With Parmesan image

Make and share this Arugula Salad With Parmesan recipe from Food.com.

Provided by dicentra

Categories     Very Low Carbs

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

1/3 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
4 cups arugula or 4 cups watercress
4 ounces parmesan cheese

Steps:

  • In a serving bowl, combine oil, vinegar, salt and pepper. Beat with a fork to blend. Add arugula to bowl and toss to coat.
  • With a vegetable peeler, shave off very thin slices of Parmesan and scatter over the top of the salad.

Nutrition Facts : Calories 192.8, Fat 17.5, SaturatedFat 5, Cholesterol 16.7, Sodium 681.5, Carbohydrate 1.4, Fiber 0.3, Sugar 0.4, Protein 7.7

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

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.

ARUGULA SALAD WITH CARROT AND YELLOW PEPPER



Arugula Salad with Carrot and Yellow Pepper image

Categories     Salad     Leafy Green     No-Cook     Vegetarian     Quick & Easy     Low Cal     Low/No Sugar     Wheat/Gluten-Free     Arugula     Bell Pepper     Carrot     Vegan     Gourmet

Yield Serves 4

Number Of Ingredients 6

4 teaspoons white-wine vinegar
1/2 cup olive oil
10 cups loosely packed bite-size pieces of leaf lettuce, rinsed and spun dry
3 cups arugula, course stems discarded and the leaves rinsed and spun dry
1/2 cup grated carrot
1/2 cup julienne strips of yellow bell pepper

Steps:

  • In a small bowl whisk together the vinegar and salt and black pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl combine the lettuce, the arugula, the carrot, and the bell pepper, drizzle the dressing over the salad, and toss the salad until it is combined well.

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