Beef Arugula And Red Pepper Pesto Salad Recipes

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ARUGULA SALAD WITH PESTO VINAIGRETTE



Arugula Salad with Pesto Vinaigrette image

Provided by Ellie Krieger

Categories     appetizer

Time 7m

Yield 4 servings

Number Of Ingredients 5

1 cup chopped tomatoes
1 cup canned artichoke hearts, quartered
5 cups baby arugula
2 tablespoons red wine vinegar
2 tablespoons store bought pesto sauce

Steps:

  • Arrange tomatoes and artichoke hearts over a bed of arugula. Whisk together the vinegar and pesto and drizzle over the salad.

Nutrition Facts : Calories 70 calorie, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 190 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 4 grams, Sugar 2 grams

ARUGULA AND PEPPER SALAD



Arugula and Pepper Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 9

2 bunches arugula, washed and dried
1 tablespoon dijon mustard
1 red pepper, sliced
1 cup olive oil
1/2 red onion, sliced
salt
1 clove garlic, peeled and smashed
pepper
3 tablespoons balsamic vinegar

Steps:

  • In large bowl toss together arugula and red pepper and onion. In empty 16 oz. jar combine garlic, vinegar, mustard and olive oil. Secure lid and shake until well mixed. Drizzle over salad and toss well. Taste and season with salt and pepper.

ARUGULA PESTO POTATO SALAD



Arugula Pesto Potato Salad image

Categories     Salad     Blender     Potato     Side     Fourth of July     Picnic     Vegetarian     Quick & Easy     Parmesan     Pine Nut     Arugula     Summer     Gourmet

Yield Serves 6

Number Of Ingredients 7

2 pounds boiling potatoes (preferably yellow-fleshed),quartered lengthwise and cut crosswise into 3/4-inch pieces
1 cup packed, washed and spun
2 tablespoons pine nuts
3 tablespoons olive oil
1/4 cup freshly grated Parmeasan
1 tablespoon unsalted butter,cut into bits and softened
1 garlic clove, crushed

Steps:

  • In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender, transfer them to a bowl, and let them cool to room temperature. In a blender purée the arugula with the pine nuts, the oil, the Parmesan, the butter, the garlic, and salt and pepper to taste, add the pesto to the potatoes, and combine the salad well.

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