Arugula Salad With Oranges Feta And Sugared Pistachios Recipes

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ARUGULA, FENNEL, AND ORANGE SALAD



Arugula, Fennel, and Orange Salad image

I grew up eating fennel, but I've noticed it's not very common in the US. For all the fennel lovers like me, here is a delicious and good looking recipe. For the non fennel lovers, you can easily substitute celery.

Provided by Ms.P.

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

1 tablespoon honey
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup olive oil
1 bunch arugula
2 orange, peeled and segmented
1 bulb fennel bulb, thinly sliced
2 tablespoons sliced black olives

Steps:

  • Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
  • Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.

Nutrition Facts : Calories 143.3 calories, Carbohydrate 14.3 g, Fat 9.7 g, Fiber 3.4 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 250.2 mg, Sugar 9.1 g

ARUGULA SALAD WITH SUGARED PECANS



Arugula Salad with Sugared Pecans image

These candied pecans for salad pair perfectly with a tangy dressing. Our home economists recommend keeping a close eye on the pecans because they toast quickly.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

3/4 teaspoon butter
1/3 cup chopped pecans
1 teaspoon sugar
4 cups torn leaf lettuce
2 cups fresh arugula or baby spinach
1 small fennel bulb, thinly sliced
1/2 cup grape tomatoes
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon water
1 tablespoon honey
1/8 teaspoon salt

Steps:

  • In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. , In a large salad bowl, combine the lettuce, arugula, fennel and tomatoes. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat. Top with sugared pecans. Serve immediately.

Nutrition Facts : Calories 127 calories, Fat 10g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 81mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

ARUGULA SALAD WITH ORANGES, FETA, AND SUGARED PISTACHIOS



Arugula Salad With Oranges, Feta, and Sugared Pistachios image

To save assembly time, make the pistachios ahead of time and store in the refrigerator in an airtight container or you could use an equal amount of chopped toasted pistachios. Cook's Illustrated had this recipe in their Nov/Dec 2006 edition.

Provided by Bev I Am

Categories     Oranges

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup whole shelled pistachios
1 large egg white, lightly beaten
1/3 cup sugar
5 teaspoons orange marmalade
2 tablespoons lemon juice, plus
2 teaspoons fresh squeezed lemon juice
3 tablespoons extra virgin olive oil
1 small shallot, minced very fine (approx 1 TBS)
1 tablespoon mint leaf, fresh, minced very fine
table salt & freshly ground black pepper
5 ounces lightly packed baby arugula (8 cups)
2 large oranges, peeled, cut into segments, segments halved and drained to remove excess juice
3 ounces feta, crumbled (3/4 cup)

Steps:

  • For Sugared Pistachios:.
  • Adjust oven rack to middle position and heat oven to 325 degrees.
  • Toss pistachios with egg white in small bowl.
  • Using slotted spoon, transfer nuts to 8" square baking pan lined with parchment paper; discard excess egg white.
  • Add sugar and stir until nuts are completely coasted.
  • Bake, stirring mixture every 5 to 10 minutes, until coating turns nutty brown, 25 to 30 minutes.
  • Transfer nuts to plate in single layer to cool.
  • For the Salad:.
  • Whisk marmalade, lemon juice, oil, shallot, mint, 1/4 tsp salt, and 1/8 tsp pepper in large bowl.
  • Add arugula and oranges; toss and adjust seasonings with salt and pepper.
  • Divide salad among individual plates; top each with portion of feta and sugared pistachios.
  • Serve immediately.

Nutrition Facts : Calories 254.3, Fat 14.8, SaturatedFat 3.8, Cholesterol 13.4, Sodium 187, Carbohydrate 27.4, Fiber 3, Sugar 22.2, Protein 6.2

ARUGULA SALAD WITH ORANGES, FETA, AND SUGARED PISTACHIOS



ARUGULA SALAD WITH ORANGES, FETA, AND SUGARED PISTACHIOS image

Categories     Salad

Yield 6

Number Of Ingredients 13

Sugared Pistachios
1/2 c whole shelled pistachios
1 large egg white, lightly beaten
1/3 c sugar
Salad
5 t orange marmalade
2 T plus 2t juice from 1 lemon
3 T olive oil
1 small shallot, minced fine (1T)
1 T minced fresh mint leaves
5 oz baby arugula (8 cups)
2 large oranges, peeled, cut into segments, then halved
3 oz feta, crumbled (3/4 cup)

Steps:

  • Pistachios: Preheat oven to 325. Toss pistachios with egg white in small bowl. Using slotted spoon, transfer nuts to 8" square baking pan lined with parchment paper. Add sugar and stir until nuts are completely coated. Bake, stirring every 5 to 10 minutes, until coating turns nutty brown. Transfer nuts to plate in single layer to cool. Salad: Whisk marmalade, lemon juice, oil, shallot, mint, 1/4 t salt and 1/4 t pepper in large bowl. Add arugula and oranges; toss and adjust seasoning. Divide among plates, top with feta and pistachios.

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