Roasted Garlic Onion Dressing With Baby Arugula Recipes

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ROASTED BABY BEETS AND ARUGULA SALAD WITH LEMON GORGONZOLA VINAIGRETTE



Roasted Baby Beets and Arugula Salad with Lemon Gorgonzola Vinaigrette image

Provided by Tina Miller

Categories     Cheese     Citrus     Leafy Green     Vegetable     Side     Roast     Vegetarian     High Fiber     Spring     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1/4 cup fresh lemon juice
1 tablespoon red wine vinegar
1/2 cup plus 1/3 cup extra-virgin olive oil
1/2 cup crumbled Gorgonzola cheese (about 4 ounces)
2 cups roughly torn bite-size pieces French bread
1/4 cup assorted chopped fresh herbs (such as parsley, basil, and rosemary)
1 garlic clove, minced
24 baby beets, trimmed, scrubbed
8 ounces baby arugula (about 12 cups)

Steps:

  • Place lemon juice and vinegar in small bowl. Gradually whisk in 1/2 cup oil. Stir in cheese. Season with salt and pepper. (Dressing can be made 1 day ahead. Cover and chill.)
  • Preheat oven to 375°F. Heat remaining 1/3 cup oil in medium ovenproof skillet over medium heat. Add bread pieces; toss to coat. Add herbs and garlic; toss to coat. Sauté until bread is crisp, about 4 minutes. Using slotted spoon, transfer croutons to plate in single layer. Cool.
  • Add beets to same skillet, tossing to coat with any remaining herbs and oil. Cover skillet with foil and transfer to oven. Roast until beets are tender, about 45 minutes. Cool beets. Peel, if desired; cut in half.
  • Toss arugula with 1/2 cup dressing in large wide bowl. Season to taste with salt and pepper. Top with beets and croutons and serve.

ROASTED GARLIC & ONION DRESSING WITH BABY ARUGULA



Roasted Garlic & Onion Dressing With Baby Arugula image

I made this the other day. It is a very yummy salad. Roasted Garlic & onion Jam, can be purchased in gourmet shops. Cooking time is sitting time.

Provided by conniecooks

Categories     Cheese

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

5 tablespoons roasted garlic and sweet onion jam
1/3 cup champagne vinegar or 1/3 cup white wine vinegar
1 tablespoon Dijon mustard
1/2 cup canola oil or 1/2 cup peanut oil
1 teaspoon dried thyme
1 tablespoon chopped shallot
salt & freshly ground black pepper
6 cups baby arugula leaves
1/2 cup toasted pecans, roughly chopped
1/2 cup crumbled Roquefort cheese

Steps:

  • Melt the jam slightly in the microwave.
  • Mix ingredients together for Vinaigrette in a jar and shake.
  • Check for seasoning, and add salt & pepper.
  • Let sit for flavours to marry at least 1/2 hour.
  • For salad:.
  • Toast pecans over low heat in a skillet for ten minutes.
  • Wash and dry greens.
  • Toss together, nuts, cheese, greens with vinaigrette.

Nutrition Facts : Calories 231.8, Fat 24.9, SaturatedFat 1.9, Sodium 33.7, Carbohydrate 2.6, Fiber 1.4, Sugar 0.8, Protein 1.5

ROASTED GARLIC & ONION LINGUINE



Roasted Garlic & Onion Linguine image

Instead of offering holiday company ordinary buttered noodles, make this garlic-infused linguine. Pass extra Parmesan around the table for guests who'd like more cheesy flavor.-Mariah Maliska, Keene, New Hampshire

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 8

1 whole garlic bulb
1 teaspoon canola oil
2 small onions, halved
12 ounces uncooked linguine
1/4 cup grated Parmesan cheese
1/4 cup reduced-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper

Steps:

  • Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb; brush with oil. Wrap bulb and onions in heavy-duty foil. , Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. , Meanwhile, cook linguine according to package directions. Squeeze softened garlic into a food processor. Add the cheese, broth, salt, pepper and onions; cover and process until blended. Drain linguine; toss with garlic mixture.

Nutrition Facts :

ROASTED GARLIC AND BABY ARUGULA DIP RECIPE



Roasted Garlic and Baby Arugula Dip Recipe image

Provided by á-4664

Number Of Ingredients 8

1/2 bulb garlic
5 tbs canola oil
1/2 c minced onion
5 oz baby arugula
1 (6oz container) sour cream
1 c mayo
1 tsp fresh thyme - destemmed and chopped
salt and pepper to taste

Steps:

  • Preheat oven to 350. Roast the garlic: season the 1/2 garlic bulb with salt and pepper and wrap in foil. Bake in over for 30 minutes; then let cool. Sautee the onion: in a saute pan over medium heat cook the onions in 2 tbs of oil to caramelize for about 5 minutes; then cool. Wilt the arugula: in a large preheated saute panl lightly saute the arugula in 3 tbs of oil over medium high heat to wilt. Transfer to a plate and let cool. For the dip: mix sour cream, mayo and thyme in a medium bowl. add cooled onion. chop and add arugula. Squeeze out soft garlic cloves into bowl. Mix all ingredients well and season with salt and pepper.

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