Arugula Salad With Lemon Pepper Dressing 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 SALAD WITH STEAK, SHAVED PARMESAN AND LEMON VINAIGRETTE



Arugula Salad with Steak, Shaved Parmesan and Lemon Vinaigrette image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

6 cups arugula
4 (4-ounce) cooked steaks, sliced
1/3 cup thinly sliced red onion
1 green bell pepper, seeded and thinly sliced
1/4 cup fresh lemon juice
3 tablespoons olive oil
1 tablespoon honey mustard
1 teaspoon finely grated lemon zest
Salt and ground black pepper
1/2 cup shaved Parmesan (use a vegetable peeler to shave a block of cheese)

Steps:

  • Arrange arugula on a serving platter. Top with steak slices, red onion and bell pepper.
  • Combine lemon juice, olive oil, honey mustard, and lemon zest. Season, to taste, with salt and black pepper. Toss with salad greens. Top with shaved Parmesan just before serving.

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 OLIVE OIL, LEMON, AND PARMESAN CHEESE



Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese image

Provided by Tyler Florence

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 5

2 bunches arugula, washed, dried, and torn
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
Salt and freshly ground black pepper
A chunk of Parmigiano-Reggiano

Steps:

  • In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.

ARUGULA SALAD WITH LEMON-PARMESAN DRESSING



Arugula Salad with Lemon-Parmesan Dressing image

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

1/3 cup freshly grated Parmesan cheese
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel
4 cups (packed) baby arugula
1 cup halved cherry tomatoes

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 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

BON APPETIT'S ARUGULA SALAD WITH LEMON-PARMESAN DRESSING



Bon Appetit's Arugula Salad With Lemon-Parmesan Dressing image

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

1/3 cup freshly grated parmesan cheese (asiago, reggiano, etc. can replace Parmesan if you wish)
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice (*fresh*!)
1 teaspoon finely grated lemon peel
4 cups packed baby arugula (rocket)
1 cup halved cherry tomatoes (I omitted the tomatoes because my main dish contained them) or 2 tablespoons sun-dried tomatoes, minced (I omitted the tomatoes because my main dish contained them)
1 tablespoon pine nuts (my addition) or 1 tablespoon chopped walnuts, toasted (my addition)

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.

ARUGULA SALAD WITH LEMON & TRUFFLE OIL DRESSING



Arugula Salad With Lemon & Truffle Oil Dressing image

Found this on the web. I like this recipe because it uses only truffle oil instead of a mixture of olive and truffle oils.

Provided by Grace Lynn

Categories     Pears

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 10

4 cups baby arugula
1/4 cup shaved parmigiano-reggiano cheese
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice (about half a lemon, squeezed)
1 1/2 teaspoons truffle oil
1 pinch sea salt
fresh ground black pepper
sliced pear (optional)
1/4 cup toasted walnuts (optional)
soft-poached egg (optional)

Steps:

  • Put the baby arugula into a large bowl.
  • Squeeze half a lemon over the arugula and add the zest.
  • Toss the shaved cheese on top of the arugula. If you're adding pears, put that in the bowl now.
  • If you're adding toasted walnuts, toss those on top as well.
  • Drizzle everything in the bowl with truffle oil.
  • Sprinkle a pinch of sea salt across the top and crack some black pepper across the whole bowl to taste.
  • Mix all those lovely things together.
  • Pile your delicious salad on plates. If you've poached eggs, place these on top of each serving of the salad (this tastes delicious when you break the yolk and eat it mixed in with your salad. Sounds weird, but it's good!

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