Arugula Salad With Lemon Dijon Dressing Recipes
ARUGULA SALAD WITH LEMON DRESSING
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
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 SALAD AND ULTIMATE VINAIGRETTE
Steps:
- Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
- Toss arugula with vinaigrette, to taste.
ARUGULA SALAD WITH LEMON-PARMESAN DRESSING
Provided by Tori Ritchie
Categories Salad Food Processor Side Vegetarian Quick & Easy Lunch Parmesan Arugula Lemon Juice Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 1/2 cups
Number Of Ingredients 6
Steps:
- Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.
- Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.
ARUGULA SALAD WITH LEMON-PEPPER DRESSING
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
Steps:
- Whisk first 4 ingredients in large bowl. Season with salt and pepper. Add arugula to bowl and toss to coat.
BON APPETIT'S ARUGULA SALAD WITH LEMON-PARMESAN DRESSING
Found on the epicurious.com website via Bon Appetit April 2009. "(This)makes a great side dish, but this salad is even better as a pizza topping. Brush the with olive oil, sprinkle it with sea salt and shredded mozzarella, then bake. When the pizza comes out of the oven, top it with the salad." Note: the lemon flavor in the dressing is very pronounced. *Update 1 January 2012*: I prepared this last week again but had no standard lemons on hand and substituted Meyer lemon juice and zest. Wow! fyi, cg
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Blend salad dressing ingredients in a mini food processor. Season to taste with salt and pepper. Transfer to bowl. Cover; chill up to 3 days. Bring to room temperature before tossing the dressing with the greens.
- Combine arugula and tomatoes in large salad bowl. Toss with enough dressing to coat.
- Garnish with pine nuts or walnuts.
- Servings are estimated.
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