Jarjeerarugulasalad Recipes
ARUGULA SALAD WITH GRILLED FRUIT
Provided by Giada De Laurentiis
Categories side-dish
Time 8m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the Vinaigrette: Combine the balsamic vinegar and shallot in a small bowl. Slowly pour the olive into the bowl, whisking constantly. Season with salt and pepper.
- For the Arugula Salad: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the apricots with the olive oil and grill for 2 minutes on each side. On the other side of the grill cook the pancetta slices on each side, until crispy, about 1 to 2 minutes.
- To serve: Place the arugula in a large salad bowl. Slice the grilled apricots and add to the bowl. Add the vinaigrette and toss to lightly coat the arugula. Crumble the pancetta over the top and sprinkle with the hazelnuts. Serve immediately.
- *Cook's Note: You can use any stone fruit such as peaches or plums. Red apples or figs are also great alternatives.
JARJEER (ARUGULA) SALAD
A traditional Middle Eastern salad served all the way to Sudan. It's simple and DH likes it a lot since he likes mushrooms. Modified from a recipe found on allrecipes.com posted by IMANKAY. Note: Sumac is available as a ground spice in Middle Eastern markets, it comes from the dried berries of a shrub that grows wild in Mediterranean. The taste is sour, fruity and astringent.
Provided by UmmBinat
Categories Greens
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and dry arugula.
- Arrange leaves on a large plate and layer with onions, mushrooms and tomato if using.
- Whisk together olive oil, lemon juice and sumac. Season to taste with sea salt, and pour over the salad.
JARJEER (ARUGULA) SALAD
A very traditional Middle Eastern salad. It is so good and so simple you will wonder why you haven't made this before.
Provided by IMANKAY
Categories Arugula Salad
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Wash and dry arugula leaves. Arrange leaves on a large plate and layer with onions, mushrooms and tomato.
- Whisk together olive oil, lemon juice and sumac. Season to taste with salt, and pour over the salad.
Nutrition Facts : Calories 62.5 calories, Carbohydrate 10.4 g, Fat 1.8 g, Fiber 2.9 g, Protein 3.2 g, SaturatedFat 0.3 g, Sodium 22.2 mg, Sugar 5 g
MICHELE AND KAREN'S DELICIOUS ARUGULA SALAD
The arugula I planted took over my garden, but I didn't like it's peppery taste. Thanks, Michele, for suggesting this refreshing summer salad. It's my new favorite salad and everyone at work begs for it too! Michele said you can improvise by substituting beets with strawberries and watermelon.
Provided by Karen Slazinski
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Gently toss arugula, beets, avocado, and olives together in a large bowl.
- Warm goat cheese in the microwave slightly, about 30 seconds; add to arugula mixture.
- Whisk olive oil, balsamic vinegar, and mustard together vigorously in a small bowl until smooth; drizzle over the salad and toss to coat ingredients in dressing.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 11.2 g, Cholesterol 9.2 mg, Fat 19.3 g, Fiber 4 g, Protein 4.5 g, SaturatedFat 4.5 g, Sodium 373.4 mg, Sugar 6 g
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