Baby Blts With Arugula Recipes

12 GREAT ARUGULA RECIPES: ARUGULA SALAD & MORE!

12 Great Arugula Recipes: Arugula Salad & More! image

Here's the simplest salad you'll ever make! This easy arugula salad is fool-proof: you don't even need to make dressing. It comes together in minutes!

Provided by Sonja Overhiser

Categories Salad

Time 10m

Number Of Ingredients 6

Ingredients

3/4 cup Parmesan cheese shavings (about 1.5 ounces)*
1 small shallot
8 cups (5 ounces) baby arugula (do not use standard arugula, usually sold in bunches)
3 tablespoons extra virgin olive oil
1/4 teaspoon kosher salt, plus more to taste
1 1/2 tablespoons lemon juice + zest of 1/2 lemon

Steps:

If necessary, shave the Parmesan cheese with a vegetable peeler. Thinly slice shallot.
In large bowl, place the baby arugula, olive oil, lemon zest (optional), lemon juice, and kosher salt. Use your hands to toss everything so it's evenly coated. Add the Parmesan shavings and shallot and toss for a few seconds until combined. Taste and add additional salt if desired.

Nutrition Facts : Calories 82 calories, Sugar 0.6 g, Sodium 132.8 mg, Fat 7.4 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 1.2 g, Fiber 0.4 g, Protein 3.4 g, Cholesterol 5.4 mg

BABY BLT

Baby BLT image

Cherry tomatoes stuffed with a mixture of bacon, green onion, and mayonnaise. They may be a little time consuming, but worth it to the last bite!

Provided by CATMANIACS

Categories Appetizers and Snacks Meat and Poultry

Time 1h30m

Yield 24

Number Of Ingredients 5

Ingredients

1 pound bacon, cooked and crumbled
½ cup mayonnaise
¼ cup green onions, chopped
2 tablespoons chopped fresh parsley
24 cherry tomatoes

Steps:

Place bacon in a large, deep skillet. Cook over medium high heat for 6 to 8 minutes, or until evenly brown. Once cooled, crumble and set aside.
In a bowl, stir together the mayonnaise, bacon, green onions, and parsley until well blended. Set aside.
Cut a small slice from the top of each tomato. Using a melon baller or small spoon, scoop out the inside of each tomato and discard. Fill each tomato with the bacon mixture, and refrigerate for 1 hour. Serve chilled.

Nutrition Facts : Calories 70.7 calories, Carbohydrate 1.1 g, Cholesterol 8.6 mg, Fat 6.3 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 1.4 g, Sodium 172.1 mg, Sugar 0.1 g

WILTED ARUGULA

Wilted Arugula image

Serve alongside our Baked Cod with Olives and Rosemary Lentils.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Time 10m

Number Of Ingredients 6

Ingredients

1 tablespoon extra-virgin olive oil
2 garlic cloves, thinly sliced
8 ounces baby arugula, rinsed and drained well
1 tablespoon balsamic vinegar
1/4 teaspoon coarse salt
Freshly ground pepper

Steps:

Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but not browned, 2 to 3 minutes. Add arugula; cook, stirring constantly, until slightly wilted, 1 to 2 minutes. Add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute. Stir in salt; season with pepper. Serve immediately.

ARUGULA WITH ROASTED SALMON AND NEW POTATOES

Arugula with Roasted Salmon and New Potatoes image

This delicious arugula with roasted salmon recipe makes a light and healthy dinner.

Provided by Martha Stewart

Categories Salmon Recipes

Number Of Ingredients 8

Ingredients

1 pound red new potatoes, quartered
3 tablespoons olive oil
Coarse salt and ground pepper
1 pound skinless salmon fillet
3 tablespoons white-wine vinegar
2 teaspoons Dijon mustard
1/4 cup snipped chives
10 ounces baby arugula

Steps:

Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast 10 minutes.
Toss potatoes, and push to sides of sheet; place salmon in center, and season with salt and pepper. Roast until potatoes are tender and salmon is opaque throughout, 10 to 15 minutes. Transfer salmon to a plate; break into large pieces with a fork.
While salmon is cooking, whisk together vinegar, mustard, chives, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Add arugula and potatoes; toss to combine. Top salad with salmon pieces.