Marlin Salad With Pesto Vinaigrette Recipes

ARUGULA SALAD WITH PESTO VINAIGRETTE

Arugula Salad with Pesto Vinaigrette image

Provided by Ellie Krieger

Time 7m

Yield 4 servings

Number Of Ingredients 5

Ingredients

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

SALMON VEGETABLE SALAD WITH PESTO VINAIGRETTE

Salmon Vegetable Salad with Pesto Vinaigrette image

A bounty of vegetables keeps this salad light on calories, while salmon makes it hearty enough for a meal. It's become a springtime staple at our house. -Frances Pietsch, Flower Mound, Texas

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 pound red potatoes (about 4 medium), cubed
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground pepper, divided
4 salmon fillets (6 ounces each)
1 cup grape tomatoes, halved
1/4 cup balsamic vinegar
1/4 cup prepared pesto
6 cups spring mix salad greens
2 green onions, sliced

Steps:

Preheat oven to 400°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-12 minutes or until tender, adding asparagus during the last 4 minutes of cooking. Drain; rinse with cold water. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper., Meanwhile, place salmon in a greased 15x10x1-in. baking pan; sprinkle with remaining salt and pepper. Bake 14-16 minutes or until fish just begins to flake easily with a fork. Break salmon into chunks; cool slightly., In a large bowl, combine potato mixture, salmon and tomatoes. In a small bowl, whisk vinegar and pesto until blended. In a large serving bowl, combine salad greens, green onions and half of the dressing; toss to coat. Top with potato mixture. Serve immediately with remaining dressing.

Nutrition Facts :

ROAST BEEF SALAD WITH PESTO VINAIGRETTE

Roast Beef Salad with Pesto Vinaigrette image

Use up your Sunday beef roast in a quick after-work meal with this salad. Serve this with bread sticks or rolls and fresh fruit for dessert! Serves 4 for lunch or 2 for dinner.

Provided by Hey Jude

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup pine nuts
1/2 cup olive oil
1 clove garlic, quartered
1 cup lightly packed fresh basil leaf
1 ounce parmesan cheese, freshly grated (1/3 C. do NOT use the stuff in the green can!)
3/4 teaspoon salt
1/4 cup red wine vinegar
1/4 cup water
1 lb rare roast beef, in julienne strips
2 heads boston lettuce, cored,rinsed and dried
8 leaves radicchio, rinsed and dried

Steps:

Heat the oven to 300°; put 2 T of the pine nuts in a pie pan and toast in the oven, stirring occasionally, for 8-10 minutes, set aside.
Combine the oil and garlic in a food processor and blend until the garlic is finely chopped; add the basil and the remaining 2 T of pine nuts, the cheese, and the salt, process until fairly smooth, stir in the vinegar and 1/4 C of water, set the pesto vinaigrette aside.
Tear the lettuce into pieces, shred the radicchio.
Line a serving platter with the greens, top with the roast beef and sprinkle with the toasted nuts; drizzle some of the pesto vinaigrette over the salad before serving.

Nutrition Facts : Calories 550.5, Fat 44.5, SaturatedFat 8.9, Cholesterol 86.7, Sodium 615.9, Carbohydrate 4.6, Fiber 1.8, Sugar 1.3, Protein 35.8

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