GREEN BEANS AND ARUGULA
Provided by Ian Knauer
Categories Citrus Garlic Vegetable Side Sauté Quick & Easy Green Bean Summer Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 7
Steps:
- Cook beans in a 6-quart pot of boiling salted water, uncovered, until tender, 4 to 6 minutes. Drain in a colander.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Add beans, arugula, zest, salt, and pepper and cook, tossing, until arugula is wilted, about 2 minutes.
ARUGULA SALAD WITH CANNELLINI BEANS
This is a quick and delicious warm salad that can be either a light lunch, or a side dish to a nice steak or pork chop dinner.
Provided by Kim's Cooking Now
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 23m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
- Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.
Nutrition Facts : Calories 466.1 calories, Carbohydrate 71.2 g, Cholesterol 4.4 mg, Fat 9.5 g, Fiber 1.3 g, Protein 23.1 g, SaturatedFat 1.8 g, Sodium 245.3 mg, Sugar 3 g
ROASTED FINGERLING AND TOMATO SALAD WITH GREEN BEANS AND ARUGULA
Roasted potatoes are perfectly suited to summer when tossed with peppery arugula to offset their richness. Served warm or at room temperature, this salad is a substantial side that can double as a light lunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 13
Steps:
- Make the salad: Preheat oven to 375 degrees. Puree garlic and oil in a blender until smooth. Toss with potatoes, tomatoes, and thyme on a rimmed baking sheet. Season with salt and pepper. Bake until potatoes are golden and tender, about 30 minutes. Let cool slightly.
- Prepare an ice-water bath. Cook green beans in a large pot of boiling salted water until bright green and just tender. Transfer to ice-water bath. When cool, drain beans in a colander.
- Make the dressing: Combine vinegar, mustard, thyme, and shallot in a small bowl. Add oil in a slow, steady stream, whisking until emulsified.
- Toss potato mixture, beans, and arugula with dressing. Season with salt and pepper. Serve immediately or at room temperature.
LEMONY WHITE BEAN AND ARUGULA SALAD
Provided by Giada De Laurentiis
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Salad: In a large salad bowl, combine the arugula, beans, red onion, and capers.
- Dressing: In a small bowl, whisk together the lemon juice, maple syrup and lemon zest. Slowly whisk in the oil until smooth and combined. Season with salt and pepper, to taste.
- Pour the dressing over the salad and toss well to coat. Serve.
STRING BEAN, ARUGULA, AND PASTA SALAD
Two types of beans-yellow wax and green-make up this colorful, substantial salad. Arugula adds a tart taste, while soft pasta rounds out the dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Prepare an ice-water bath. Cook green and wax beans in a large pot of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer beans to ice-water bath until cool, reserving water in pot. Drain beans, and cut into 2-inch-long pieces.
- Add pasta to the reserved boiling water, and cook until al dente. Drain and spread on a rimmed baking sheet. Refrigerate for 10 minutes. Transfer chilled pasta to a large serving dish.
- Whisk lemon zest and juice and 3/4 teaspoon salt. Season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Drizzle over pasta, and toss until well coated.
- Add beans, pine nuts, and grated Parmesan. Toss until evenly distributed. Just before serving, fold in arugula, and top with shaved Parmesan.
ROASTED FINGERLINGS, TOMATO SALAD WITH GREEN BEANS AND ARUGULA
Make and share this Roasted Fingerlings, Tomato Salad With Green Beans and Arugula recipe from Food.com.
Provided by Chef mariajane
Categories Salad Dressings
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- MAKE THE SALAD:.
- Preheat oven to 375°F Purée garlic and oil in a blender until smooth. Toss with potatoes, tomatoes, and thyme on a rimmed baking sheet. Season with salt and pepper. Bake until potatoes are golden and tender, about 30 minutes. Let cool slightly.
- Prepare an ice-water bath. Cook green beans in a large pot of boiling, salted water until bright green and just tender. Transfer to ice-water bath. When cool, drain beans in a colander.
- MAKE THE DRESSING:.
- Combine vinegar, mustard, thyme and shallot in a small bowl. Add oil in a slow steady stream, whisking until emulsified.
- Toss potato mixture, beans, and arugula with dressing. Season with salt and pepper. Serve immediately or at room temperature.
Nutrition Facts : Calories 547.1, Fat 45.5, SaturatedFat 6.3, Sodium 61.3, Carbohydrate 33, Fiber 5.8, Sugar 4.5, Protein 4.5
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