ARUGULA SALAD WITH PICKLED RED ONIONS AND CHAMPAGNE VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the salad: Combine the white vinegar, sugar, and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat and then add the onions. Return the liquid to a simmer, then take off the heat and let stand 15 minutes; drain.
- Put the arugula in a large salad bowl and add a few of the pickled onions and all of the cherry tomatoes; toss to combine. (Reserve the remaining pickled onions for another use.)
- For the vinaigrette: Combine the olive oil, Champagne vinegar, honey, mustard, 1/2 teaspoon salt and a few grinds of pepper in a mason jar and shake vigorously until emulsified.
- Add just enough vinaigrette to lightly coat the salad and toss well. Season to taste with salt and pepper. The remaining vinaigrette can be kept refrigerated up to 1 week.
SUMMER RADISH SALAD
Looking for a recipe to use radishes from my garden, I came across this salad at a local restaurant. It's so good, I had to share.
Provided by lisascooking
Categories Salad Vegetable Salad Recipes
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Toss radishes with salt; let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl. Add red onion and cucumber slices.
- Whisk olive oil, vinegar, sugar, garlic, and dill in a small bowl until well mixed; pour over vegetables and toss to combine. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 188.1 calories, Carbohydrate 4.6 g, Fat 18.8 g, Fiber 1.1 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 210.9 mg, Sugar 2.3 g
ORANGE, RED ONION AND ARUGULA SALAD
Steps:
- Separate the rounds into rings and hold them in ice water until serving time.
- In a mixing bowl combine the orange juice, vinegar and olive oil; season to taste with salt and pepper.
- Cut the peel and pith away from the oranges and slice them into thin rounds.
- Right before serving, make a bed of the arugula leaves, set concentric rounds of oranges on top. Drain onion rings and pat dry and scatter them over the oranges; spoon some of the dressing over the top and serve.
RADISH, ARUGULA, AND RED ONION SALAD WITH TANGERINES
Provided by Tasha de Serio
Categories Salad Onion Appetizer Side No-Cook Cocktail Party Fourth of July Picnic Vegetarian Quick & Easy Low Cal High Fiber Mother's Day Backyard BBQ Spring Tailgating Shower Healthy Low Cholesterol Tangerine Party Potluck Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 first-course servings
Number Of Ingredients 9
Steps:
- Finely grate enough peel from tangerines to measure 1 teaspoon; place in small bowl and reserve for dressing. Using sharp knife, cut off top and bottom of each tangerine, then cut off all peel and white pith, following contour of fruit. Cut tangerines vertically in half, then crosswise into 1/4-inch-thick slices; set aside.
- Combine 2 tablespoons finely chopped radishes, 1 tablespoon chopped red onion, lemon juice, and grated tangerine peel in small bowl; let stand 5 minutes. Whisk in extra-virgin olive oil. Season salad dressing to taste with coarse kosher salt and freshly ground black pepper.
- Combine tangerine slices, radish slices, onion slices, fennel slices, arugula leaves, and chopped fresh mint in large bowl; sprinkle with coarse kosher salt. Drizzle dressing over salad and toss to coat thoroughly. Transfer salad to large shallow bowl and serve.
TANGERINE AND RED ONION SALAD
Provided by Marian Burros
Categories weekday, salads and dressings
Time 15m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Peel and slice the tangerines horizontally. Seed and section. Place in a serving bowl.
- Mince the red onion. Pit and coarsely chop the olives. Add to the bowl. Drizzle with oil and mix.
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 74 milligrams, Sugar 14 grams
RED RADISH SALAD
This combination of tastes is very enjoyable. Very quick and easy for a last minute addition to any meal.
Provided by NettieMae
Categories Low Protein
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar, lemon juice, and sour cream in a medium bowl with a fork.
- Add radishes, apple, and cucumber.
- Turn vegetables and fruit in dressing to coat.
- Season with dill, salt, and pepper.
- Toss again.
- Serve.
Nutrition Facts : Calories 123.8, Fat 6.3, SaturatedFat 3.8, Cholesterol 12.7, Sodium 21.9, Carbohydrate 18.8, Fiber 3.5, Sugar 10.8, Protein 2
RADISH, RED ONION AND ORANGE SALAD - MOROCCO
A successful blend of fruit with onions, radish and garlic. You can also add grapefruit. This recipe is for fruit in segments, but you can also cut them crossways super thin, and you could have an orange and grapefruit layer, then a radish and onion layer, fruit layer, sprinkle of garlic, radish and onion layer, etc.
Provided by Mme M
Categories Moroccan
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the lemon juice in a salad bowl, add the cinnamon and salt, and blend. Whisk in the olive oil.
- Segment the oranges.
- Shave the radishes into wafer thin slices.
- Add the onions, radishes, garlic and oranges to the bowl.
- Toss before arranging the mint leaves on top.
- Serve immediately.
Nutrition Facts : Calories 181.2, Fat 13.7, SaturatedFat 1.9, Sodium 590.9, Carbohydrate 15.2, Fiber 2.9, Sugar 9, Protein 1.4
HEIRLOOM TOMATO SALAD WITH FENNEL, RADISHES, RED ONION AND ARUGULA
Provided by Suzanne Hamlin
Categories salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 20
Steps:
- With the side of a sharp heavy knife, or with a mortar and pestle, crush the fennel seed, coriander seed and peppercorns. Put the julienned fennel bulb, red onion and sliced radishes in a bowl and mix with half the spices. Add a pinch of salt and pepper, a dash of balsamic and a tablespoon of olive oil.
- Wash and dry the tiny heirloom tomatoes and add to the fennel mix, with the minced shallot and the basil. Adjust the seasoning again, adding more ground spices to taste. Toss together and chill.
- Cut the yellow and red beefsteak tomatoes into 8 wedges each. Season with salt, pepper and a little olive oil. Set aside.
- Toss the arugula with a little olive oil and place on a large platter. Transfer the fennel and tomato salad and all of its juices to the middle of the bed of arugula. Arrange the yellow and red beefsteak wedges around the salad. Sprinkle minced garlic chives over the whole salad. Garnish with double basil sprigs.
- If using the baguette, cut into small slices, toast them if desired and arrange as a border around the salad.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 19 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 724 milligrams, Sugar 8 grams
ARUGULA AND RADISH SALAD
This tangy salad is a flavorful complement to our Grilled Sirloin Steak with Toppings Bar.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together mustard and lemon juice; season with salt and pepper. Whisk in oil. (To store, refrigerate, up to 1 day.) Add arugula and radishes to bowl, and toss to coat. Serve salad immediately.
Nutrition Facts : Calories 54 g, Fat 4 g, Fiber 1 g, Protein 2 g
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- Finely grate enough peel from tangerines to measure 1 teaspoon; place in small bowl and reserve for dressing. Using sharp knife, cut off top and bottom of each tangerine, then cut off all peel and white pith, following contour of fruit. Cut tangerines vertically in half, then crosswise into 1/4-inch-thick slices; set aside.
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- Combine tangerine slices, radish slices, onion slices, fennel slices, arugula leaves, and chopped fresh mint in large bowl; sprinkle with coarse kosher salt. Drizzle dressing over salad and toss to coat thoroughly. Transfer salad to large shallow bowl and serve.
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