WARM CALAMARI SALAD WITH TOMATO AND ARUGULA
Provided by Molly O'Neill
Categories easy, quick, salads and dressings
Time 10m
Yield Four servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Heat 3 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat. Add the garlic and cook until lightly browned, about 15 seconds. Add the squid and cook for 1 minute. Pour in the wine and season with salt and pepper to taste. Place the skillet in the oven just until the squid curls into cylinders, about 2 to 4 minutes.
- Immediately remove the squid from the skillet with a slotted spoon. Place over medium heat, add the lemon juice and simmer until the liquid is reduced to about 1/3 cup. Return the squid to the pan. Remove the pan from the heat and toss in the tomato, parsley and arugula. Place on a platter, drizzle with the remaining 1 tablespoon of olive oil and serve immediately.
Nutrition Facts : @context http, Calories 345, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 3 grams, Sodium 892 milligrams, Sugar 4 grams
GRILLED CALAMARI AND ARUGULA SALAD
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the vinaigrette: Add the grapefruit juice and vinegar to a medium bowl. Add the olive oil while whisking to combine. Season with a pinch of salt and pepper.
- For the calamari salad: Mix together the oil, chili flakes, garlic, lemon juice and zest, parsley and some salt in a large bowl. Add the calamari, toss together and let marinate for 20 minutes or up to 1 hour. Preheat a grill to high heat. Remove the calamari from the marinade and skewer them. Skewering the rings of the calamari onto 2 skewers each will help to keep them on the skewer and not fall off into the grill. Sprinkle with salt and pepper, and grill for about 2 minutes per side. They should be slightly charred and opaque. Add the calamari, arugula, grapefruit segments, fennel and vinaigrette to a large bowl and toss. Season with salt and pepper and serve immediately.
ARUGULA AND TOMATO SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
- Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.
CALAMARI SALAD WITH ARUGULA AND TOMATOES
Number Of Ingredients 9
Steps:
- 1 Slit the calamari lengthwise and open them flat. With a sharp knife, score the bodies, making diagonal lines about 1/4-inch apart. Turn the knife and make diagonal lines in the opposite direction, forming a crisscross pattern. Cut each squid into 2-inch squares. Cut the base of each group of tentacles in half. Rinse and drain the pieces and put them in a bowl. 2 Add the garlic, parsley, 2 tablespoons of the olive oil, the lemon juice, and salt and pepper to taste, and toss well. Cover and marinate up to 3 hours ahead of cooking. 3 Transfer the squid and marinade into a large skillet. Cook over medium-high heat, stirring frequently, just until the squid are opaque, about 5 minutes. 4 Trim the tough stems of the arugula and discard any yellowed or bruised leaves. Wash the arugula in several changes of cool water. Dry very well. Tear the arugula into bite-size pieces. Arrange the arugula on a platter. 5 In a small bowl, whisk together the remaining 3 tablespoons oil and the vinegar, and salt and pepper to taste. Pour over the arugula and toss well. Spoon the squid over the arugula. Scatter the tomatoes on top and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
WARM CALAMARI SALAD
I didn't get the char I wanted on the calamari, but I still enjoyed a flavorful, healthy lunch. The good news, however, was that I ate the leftovers cold, tossed with the same salad ingredients, and it was actually better. So, if you are planning on doing the same recipe as shown, I would suggest serving it chilled instead.
Provided by Chef John
Categories Salad Seafood Salad Recipes
Time 17m
Yield 4
Number Of Ingredients 13
Steps:
- Cut calamari tubes into 1/4-inch rings. Cut larger tentacle pieces in half. Place calamari in a bowl. Add oil, red pepper flakes, chipotle powder, cayenne pepper, brown sugar, jalapeno slices, and salt. Mix together thoroughly.
- Place arugula and beans in separate bowl. Toss with olive oil, lemon juice, salt and pepper. Divide among 4 servings bowls.
- Heat cast iron skillet over high heat until smoking. Add calamari to skillet; cook and stir until calamari loses its translucency, about 2 minutes. Remove from heat immediately.
- Spoon calamari over arugula and beans. Drizzle with olive oil and lemon juice. Season with a pinch of pepper flakes.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 32.7 g, Cholesterol 230.1 mg, Fat 28.6 g, Fiber 5.7 g, Protein 24.3 g, SaturatedFat 4.8 g, Sodium 801.2 mg, Sugar 2.3 g
ARUGULA SALAD WITH TOMATOES
Plum-tomato wedges join a baby-arugula salad that features Mediterranean accents, including briny Kalamata olives and sweet green peppers.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Whisk vinegar and oil in a bowl until emulsified. Put arugula, tomatoes, peperoncini, olives, and onion into another bowl. Drizzle with dressing; toss to combine. Season with the salt and pepper.
Nutrition Facts : Calories 209 g, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, Sodium 469 g
TOMATO AND ARUGULA SALAD
Provided by Pierre Franey
Categories dinner, easy, lunch, quick, salads and dressings, appetizer, main course, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pick over the arugula and discard any tough stems. In a large salad bowl add the tomatoes, arugula, onions, garlic, basil, vinegar, salt and pepper and olive oil. Toss well and serve.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 340 milligrams, Sugar 4 grams
ARUGULA AND TOMATO SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pick over the arugula leaves and discard any tough stems. Rinse and drain the leaves well. Pat them dry. Place the arugula, tomatoes, onion and parsley in a salad bowl.
- Place the vinegar in a small bowl. Add salt and pepper. Start beating while gradually adding the oil. Pour the sauce over the salad, toss and blend well.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 400 milligrams, Sugar 4 grams
CRISPY CALAMARI, LEMON AND MAITAKE SALAD OVER ARUGULA
Provided by Melissa Clark
Categories weekday, salads and dressings
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- To make the dressing, in a small bowl whisk together the lemon juice, 1/2 teaspoon salt and pinch of pepper until the salt dissolves. Whisk in the olive oil.
- To prepare the squid and lemon, cut the squid tentacles in half and the bodies into 1/4-inch rings. Slice the lemon lengthwise into quarters and then thinly slice each quarter crosswise, discarding any seeds. In a wide shallow bowl, whisk together the cornmeal, flour, the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge the squid and lemon slices in the cornmeal mixture.
- Heat 1/2 inch oil to 350 degrees in a large, straight-sided skillet. Frying in batches to avoid crowding, cook the mushrooms until golden, about 1 minute per batch. Using a slotted spoon, transfer them to a paper-towel-lined plate and sprinkle with salt. Repeat with the squid, followed by the lemon slices.
- In a large bowl, toss the arugula, mushrooms, squid and lemon slices with the dressing. Add the Parmesan and toss gently once more. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 19 grams, Carbohydrate 12 grams, Fat 24 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 4 grams, Sodium 247 milligrams, Sugar 1 gram
CALAMARI SALAD
This is one of the seven fish dishes we serve at Christmas time. It is easy to make and quite delicious! I enjoy it served both warm and cold. Either way, it has become one of our traditional dishes each year. The recipe has been passed down to me through my grandparents, who were excellent cooks. -Paul Rinaldi, Easton, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Chop calamari tentacles; cut body into 1/2-in. rings., In a large saucepan, heat oil over medium heat. Add anchovies if desired; stir in parsley and garlic. Cook 1 minute. Add wine; stir in mushrooms, if desired, and seasonings. Add calamari; bring to a boil. Reduce heat; simmer, covered, until calamari is tender, 2-3 minutes. Remove pan from heat; cool slightly., In a serving bowl, toss celery, olives, lemon juice and calamari mixture. May be served warm, or refrigerated and served cold.
Nutrition Facts :
GRILLED CALAMARI & ARUGULA SALAD RECIPE - (5/5)
Provided by [email protected]
Number Of Ingredients 19
Steps:
- VINAIGRETTE: Add the grapefruit juice and vinegar to a medium bowl. Add the olive oil while whisking to combine. Season with a pinch of salt and pepper. CALAMARI SALAD: Mix together the oil, chili flakes, garlic, lemon juice and zest, parsley and some salt in a large bowl. Add the calamari, toss together and let marinate for 20 minutes or up to 1 hour. Preheat a grill to high heat. Remove the calamari from the marinade and skewer them. Skewering the rings of the calamari onto 2 skewers each will help to keep them on the skewer and not fall off into the grill. Sprinkle with salt and pepper, and grill for about 2 minutes per side. They should be slightly charred and opaque. Add the calamari, arugula, grapefruit segments, fennel and vinaigrette to a large bowl and toss. Season with salt and pepper and serve immediately.
EASY ARUGULA SALAD
So easy even I could make it, and I am a beginning cook! It looks very presentable for guests and takes only minutes
Provided by KELLID26
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 256.5 calories, Carbohydrate 10 g, Cholesterol 4.4 mg, Fat 23.2 g, Fiber 5.9 g, Protein 6.2 g, SaturatedFat 3.7 g, Sodium 381.3 mg, Sugar 1.2 g
GRILLED CALAMARI WITH ARUGULA
Categories Salad Backyard BBQ Lemon Squid Arugula Summer Grill Grill/Barbecue Healthy Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 7
Steps:
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
- Rinse squid under cold running water and pat dry with paper towels. If squid are large, halve tentacles lengthwise and cut longer ones, if attached, crosswise into 2-inch pieces. Pull off flaps from squid bodies, if attached, and reserve. Cut each squid body lengthwise along "seam" and open flat. Score large squid, including flaps, lengthwise with a sharp knife, making cuts close together (about 1/8 inch apart like ridges on rigatoni) and being careful not to cut through squid, then halve squid bodies crosswise.
- Squeeze enough juice from 2 lemons to measure 1/4 cup. Cut remaining whole lemon into wedges.
- Whisk together lemon juice, oil, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper until combined well and transfer 1/4 cup dressing to a large shallow bowl, reserving remainder. Add squid to dressing in shallow bowl, tossing to coat, and marinate at room temperature, turning once, 10 minutes.
- Thread 2 skewers through each squid body, near opposite sides of body (to keep squid flat during grilling). Thread all the flaps onto 1 or 2 skewers. Thread all tentacles crosswise (through thickest part) onto skewers, without crowding, letting tentacles dangle. Discard marinade.
- When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill squid on a lightly oiled grill rack, uncovered, turning once, until they just turn opaque, 1 to 1 1/2 minutes total. Transfer to a cutting board and remove skewers. Cut squid bodies lengthwise into 1 1/2-inch-thick strips. Halve strips crosswise if using larger squid.
- Toss squid with 3 tablespoons reserved dressing and salt and pepper to taste in a clean bowl. Toss arugula in another bowl with just enough of remaining dressing to coat, then season with salt and pepper. Divide arugula among 4 plates and top with squid. Serve with lemon wedges.
ARUGULA PASTA SALAD
A delicious summer dish that's easy, has few ingredients, and tastes amazing!
Provided by Chef Grace
Categories Vegetarian Pasta Salad
Time 25m
Yield 1
Number Of Ingredients 7
Steps:
- Bring 3 cups water to a rolling boil in a medium pot. Stir in rotini and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and let cool for 3 minutes.
- Place rotini in a serving bowl. Add tomatoes, olive oil, lemon juice, garlic, salt, and pepper; toss until well combined. Add arugula and toss.
Nutrition Facts : Calories 437.4 calories, Carbohydrate 43.7 g, Fat 28.3 g, Fiber 5.3 g, Protein 7.7 g, SaturatedFat 3.9 g, Sodium 19.8 mg
ARUGULA CAPRESE SALAD
A twist on the typical Caprese salad. This can be a side dish or entire meal.
Provided by Kelli Kneeland Boulter
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Toss arugula, tomatoes, mozzarella cheese balls, and croutons in a large bowl.
- Whisk basil paste into the balsamic salad dressing; pour on salad and toss to combine. Season salad with salt and black pepper, if desired.
Nutrition Facts : Calories 113.9 calories, Carbohydrate 5.2 g, Cholesterol 15.7 mg, Fat 7.9 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 3.2 g, Sodium 232.3 mg, Sugar 1.3 g
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