ARUGULA SALAD WITH PESTO VINAIGRETTE
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 SALAD AND ULTIMATE VINAIGRETTE
Steps:
- Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
- Toss arugula with vinaigrette, to taste.
ARUGULA SALAD WITH CITRUS VINAIGRETTE
Arugula is a delicious alternative to lettuce, and the citrus juice dressing is a delicious alternative to heavier store bought dressings. A lovely precursor to most meals, or a great stand-alone in the summer. Garnish with walnuts or sunflower seeds, if you like.
Provided by JEANNETTE777
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously.
- In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 13.8 g, Fat 19.1 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 2.7 g, Sodium 158.7 mg, Sugar 7.9 g
ARUGULA CUCUMBER SALAD
This Arugula Cucumber Salad is layered with big, distinctive flavors, for a tasty side dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together vinegar, oil, honey, and coriander; season with salt and pepper. Add arugula and cucumber; toss to combine.
Nutrition Facts : Calories 67 g, Fat 4 g, Fiber 1 g, Protein 3 g
POTATO AND ARUGULA SALAD
Steps:
- Peel the potatoes, then cut them in half lengthwise and boil them in a pot of salted water about 15 min, until tender.
- Drain, then cut each piece in half to obtain quarters and set them aside in a bowl.
- In a small bowl, whisk together the oil, lemon juice, mustard, salt, and pepper, using a fork or whisk until the vinaigrette is emulsified.
- Pour the vinaigrette over the warm potatoes and toss well.
- Wash the arugula well, then drain and place the leaves on a serving plate or in a bowl.
- Arrange the vinaigrette seasoned potatoes over the arugula, sprinkle with chopped chives and sliced radishes.
- Serve warm.
Nutrition Facts : Calories 250 calories/serving, Fat 15
ARUGULA SALAD WITH AVOCADO CITRUS VINAIGRETTE
This is one of those recipes that takes all of about 10 minutes to prep, but comes off as fancy and sophisticated. Great salad if you want to show off while entertaining guests. For a main meal option add grilled salmon or chicken.
Provided by foodfidelity
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 4
Number Of Ingredients 16
Steps:
- Place the avocado, red onion, lime juice, grapefruit juice, rice wine vinegar, black pepper, and sea salt in a blender, and process until smooth, about 30 seconds. While the blender is running, drizzle in the olive oil; add honey, cilantro, mint, and basil leaves, and process for a few more seconds to leave the herbs visible as small flecks.
- Toss the arugula, kalamata olives, and cherry tomatoes in a salad bowl; sprinkle with shaved Parmesan cheese. Pour vinaigrette over the salad, and toss to serve.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 13.7 g, Cholesterol 1.8 mg, Fat 25.4 g, Fiber 4.2 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 501 mg, Sugar 5.5 g
CUCUMBER POTATO SALAD
Make and share this Cucumber Potato Salad recipe from Food.com.
Provided by BakinBaby
Categories Potato
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine potatoes, cucumber, onion & chives in a large bowl.
- Blend mayonnaise,yogurt,vinegar,mustard,salt and pepper in a small bowl.
- Pour over potato mixture and blend thoroughly.
- Refrigerate several hours.
- Sprinkle with paprika before serving.
Nutrition Facts : Calories 235, Fat 9.4, SaturatedFat 1.6, Cholesterol 8.6, Sodium 811, Carbohydrate 35.1, Fiber 3.7, Sugar 4.3, Protein 4.1
POTATO, PEPPER AND ARUGULA SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings, side dish
Time 10m
Number Of Ingredients 7
Steps:
- Scrub potatoes; do not peel. Cook in water to cover until they are tender but firm.
- Wash and trim stems from arugula, and dry it; cut coarsely.
- Rinse and dice red pepper.
- In serving bowl, mix mayonnaise, capers and red pepper.
- When potatoes are done, run under cold water; slice and mix with mayonnaise, and add arugula. Season with salt and pepper.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 3 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 469 milligrams, Sugar 3 grams
SUMMER CHOPPED SALAD WITH ARUGULA VINAIGRETTE
This recipe comes from "Seriously Simple" and uses the bounty of the summer season. Cooked chicken, turkey, fish or shellfish can be added to this salad to make it a main course salad.
Provided by quotFoodThe Way To
Categories Salad Dressings
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Vinaigrette: In a food processor fitted with the metal blade, mince the shallot; add vinegar, lemon juice, and mustard and process to combine.
- With the machine running, gradually add the oil to make and emulsified sauce.
- Add the salt, pepper, and arugula.
- Pulse until well blended.
- Taste and adjust the seasoning.
- Salad: In a large salad bowl, combine the greens, vegetables, and cheese; add the vinaigrette and toss until well coated.
- Divide the salad among individual plates and serve.
- NOTE: The vinaigrette may be prepared in 1 day in advance, covered, and refrigerated. Whisk it well before using.
Nutrition Facts : Calories 304.5, Fat 29.2, SaturatedFat 4.9, Cholesterol 5.5, Sodium 117.8, Carbohydrate 8.9, Fiber 1.4, Sugar 2.8, Protein 4
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WARM POTATO SALAD WITH ARUGULA RECIPE - PAUL VIRANT
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5/5 (205)Total Time 40 minsServings 4-6
- Preheat the oven to 425°. Cut the potatoes into 1/2-inch wedges. Scatter the potato wedges on 1 large rimmed baking sheet, drizzle with 1 1/2 tablespoons of the olive oil and toss until coated. Season with salt and pepper and roast for about 25 minutes, until browned and crisp.
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