Arugula Salad With Parmesan Crusted Chicken Asparagus And Strawberries Print Recipe 475

PARMESAN-CRUSTED CHICKEN WITH ARUGULA SALAD

Steps:

• Preheat the oven to 475 degrees.
• In a small bowl, whisk 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme.
• Season the chicken breasts, on both sides, with salt and pepper - then brush them all over with the mustard mixture.
• Pat about 2 T. of the parmesan on EACH chicken breast (both sides) - it should take about 1/2 Cup total for all 4 breasts.
• Transfer the chicken breasts to a rimmed baking sheet (I line mine with alum. foil sprayed with just a touch of Pam - for easy release and clean-up).
• Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.
• Meanwhile, in a salad bowl, combine the remaining 1 teaspoon each of mustard and oil; then stir in the water.
• Add the arugula (or spring mix lettuce) and tomatoes. Season with salt and pepper and toss well.
• Spoon the salad onto plates, top with the chicken and serve!

STRAWBERRY-ARUGULA SALAD

Steps:

• Toss 8 thinly sliced strawberries, 10 cups baby arugula and 4 ounces crumbled Parmesan in a large bowl. For the vinaigrette, whisk 1 tablespoon each Dijon mustard and sugar, 2 tablespoons fresh lime juice and 1/4 cup fresh orange juice. Add 1/4 cup olive oil in a thin stream while whisking. Taste and season with salt and pepper. Toss the salad with some of the dressing and serve the rest on the side.

STRAWBERRY-ARUGULA SALAD IN CRISPY PARMESAN CUPS

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with a silicone mat. Turn a muffin tin upside down and coat the bottoms with nonstick cooking spray. Form 3 (1/3-cup) mounds of Parmesan cheese on the silicone mat and pat out each to a 5-inch circle. Bake until the cheese melts and is browned and bubbly, 5 to 6 minutes. Working with one circle at a time, quickly lift each round of cheese to the muffin tin, gently pressing the edges to create a dome. Repeat the process with the remaining cheese. Set aside to cool.
• Whisk together the honey, vinegar, shallot and garlic in a small bowl. Gradually add the olive oil and whisk until combined. Season with salt and pepper.
• Toss together the arugula, strawberries, parsley, green onions and pecans in a large bowl. Pour the dressing over the salad and toss to coat. To serve, place the Parmesan cups onto serving plates and divide the salad evenly among them.

SPRINGTIME ASPARAGUS, STRAWBERRY, & ARUGULA SALAD RECIPE - (4.7/5)

Steps:

• Preheat oven to 400°F. Toss asparagus pieces with 1 teaspoon olive oil and season to taste with salt and pepper. Lay out in an even layer on a baking sheet and roast until tender, about 15 to 20 minutes. Meanwhile, make the dressing: in a sealable jar (or small bowl) combine the remaining 2 teaspoons olive oil, lemon juice, mustard, and honey. Shake (or whisk) until emulsified; season to taste with salt and pepper. Toss the arugula with the dressing, and then gently toss in the sliced strawberries and asparagus. Top salad with blue cheese crumbles and sliced almonds.

ARUGULA SALAD WITH PARMESAN-CRUSTED CHICKEN, ASPARAGUS AND STRAWBERRIES PRINT RECIPE - (4.7/5)

Steps:

• Directions 1. For dressing, whisk together 1/3 cup olive oil, balsamic vinegar, raspberry jam, Dijon mustard, 1/4 teaspoon salt and pepper; set aside. 2. In a medium saucepan, bring 1 quart of water to boiling. Add asparagus and cook 2 minutes. Meanwhile, fill a large bowl halfway with ice water. Drain asparagus and plunge into ice water to cool. 3. In a shallow bowl, combine Parmesan cheese, bread crumbs, thyme and remaining salt; set aside. In a small bowl, beat eggs with a fork. Cut chicken breasts in half lengthwise. Coat chicken pieces with breadcrumb mixture, then beaten egg, and once again with breadcrumb mixture. In a nonstick skillet, heat remaining 1 tablespoon olive oil over medium heat. Add chicken pieces. Cook on all sides until well-browned and cooked through, about 15 minutes, covering if needed. Remove to cutting board to cool slightly. Cut into 1/2-inch thick slices. 4. Arrange arugula, lettuce and endive on a serving platter or individual salad plates. Top with asparagus, strawberries and chicken. Serve with dressing.

ARUGULA SALAD WITH STRAWBERRIES

Steps:

• In a large bowl, toss strawberries with 1 tablespoon balsamic vinegar; let sit 5 to 10 minutes.
• In a small bowl, whisk together remaining tablespoon balsamic vinegar with the olive oil and salt and pepper.
• To the strawberries, add vinaigrette, arugula, and toasted pecan halves. Toss to combine, and serve.

CHICKEN AND ASPARAGUS SALAD WITH STRAWBERRY DRESSING

Steps:

• Add lemon juice to a small bowl; dip avocado slices in lemon juice and set the avocado aside.
• In a big salad bowl, add salad greens, asparagus, cucumber, avocado, 1 1/2 cup strawberries, and chicken; toss to combine.
• Season with salt and pepper to taste.
• Sprinkle with nuts.
• For dressing: add strawberries and orange juice to a blender or food processor; cover and process until smooth; pour puree into a bowl.
• Add remaining dressing ingredients; stir to combine.
• Pour dressing over salad; toss to coat.
• Serve immediately.

ARUGULA SALAD WITH SHAVED PARMESAN

Steps:

• In a large bowl, combine the arugula, raisins and almonds. Drizzle with oil and lemon juice. Sprinkle with salt and pepper; toss to coat. Divide among 4 plates; top with cheese.

SHAVED ASPARAGUS WITH ARUGULA AND PARMESAN

Steps:

• Snap off and discard the tough ends of the asparagus. Using a mandolin, sharp vegetable peeler or thin-bladed knife, slice the asparagus lengthwise into paper-thin ribbons.
• In a small bowl, whisk together the lemon juice and olive oil to make a dressing. Season to taste with salt and pepper
• Place the asparagus ribbons in a shallow salad bowl. Season lightly with salt and pepper and coat with half the dressing. Add the arugula, tossing gently to distribute the asparagus. Drizzle with the remaining dressing.
• With a vegetable peeler, shave thin curls of Parmesan over the salad. Accompany with a platter of sliced prosciutto, if desired.

PARMESAN-CRUSTED ASPARAGUS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
• Mix 1 cup flour and 1 cup grated Parmesan cheese together in one bowl. Mix egg whites and chives together until foamy in a second bowl. Mix 4 cups shredded Parmesan cheese and 2 tablespoons flour together in a third bowl.
• Using tongs and working with one piece of asparagus at a time, coat asparagus in the flour mixture, shaking off the excess. Transfer to the egg white mixture; coat evenly and let the excess run off. Finally coat in the Parmesan cheese mixture, pressing gently so the cheese adheres. Place on the prepared baking sheet and repeat to coat remaining asparagus.
• Bake in the preheated oven until golden brown, about 15 minutes.
• While the asparagus is baking, mix mayonnaise, horseradish, ketchup, and Cajun seasoning together in a small bowl. Serve as a dipping sauce alongside asparagus.

ARUGULA SALAD WITH ALMONDS AND PARMESAN

Steps:

• In a large bowl, combine almonds, oil, lemon juice, and vinegar; season with salt and pepper. Add arugula and Parmesan and toss to coat. Serve topped with more Parmesan.

STRAWBERRY ARUGULA SALAD

Steps:

• In a salad bowl, combine the first 5 ingredients. In a small bowl, whisk the oil, orange juice concentrate, vinegar, orange zest and ginger. Pour over salad; toss gently to coat.

ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE

Steps:

• Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)
• Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
• Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.

EASY ARUGULA SALAD

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.