Romaine And Arugula Salad With Toasted Seeds Recipes

ROMAINE AND ARUGULA SALAD WITH TOASTED SEEDS

Romaine and Arugula Salad with Toasted Seeds image

Categories Salad Leafy Green No-Cook Hanukkah Salad Dressing Lemon Arugula Winter Kosher Coriander Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

2 teaspoons sesame seeds (preferably black and white)
1 teaspoon whole coriander seeds
2 tablespoons fresh lemon juice
1 teaspoon (packed) finely grated lemon peel
1/3 cup extra-virgin olive oil
1 large head of romaine lettuce, torn into bite-size pieces (about 16 cups)
4 cups baby arugula leaves

Steps:

Combine all seeds in heavy small skillet. Add large pinch of salt. Cook over low heat until white sesame seeds are pale golden, stirring occasionally, about 8 minutes. Using potato masher, press mixture in skillet until coriander seeds are coarsely crushed.
Place lemon juice and peel in small bowl. Whisk in olive oil. Season dressing with salt and pepper. (Seeds and dressing can be made 8 hours ahead. Let stand at room temperature.)
Combine romaine and arugula in large bowl. Add dressing and half of seeds; toss to coat. Sprinkle with remaining seeds and serve.

ARUGULA AND ROMAINE SALAD WITH WALNUTS AND BLUE CHEESE VINAIGRETTE

Arugula and Romaine Salad with Walnuts and Blue Cheese Vinaigrette image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 cups arugula leaves, washed and trimmed
2 hearts romaine lettuce, coarsely chopped
1 cup walnut halves, lightly toasted
3 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil, eyeball it
1/2 teaspoon salt
1 teaspoon coarse black pepper
6 ounces, (1 cup) blue cheese crumbles

Steps:

Chill salad plates when you begin preparing your entree.
When your entree is almost ready to serve, combine arugula and romaine leaves and separate onto 4 chilled salad plates. Scatter toasted walnuts evenly among the salads. Pour vinegar into a small bowl and whisk in extra-virgin olive oil in a slow stream to combine dressing. Season dressing with salt and pepper, then stir in blue cheese crumbles. Ladle dressing evenly over top of salad plates and serve.

KALE ROMAINE SALAD

Kale Romaine Salad image

Kale can be both good for you and tasty! This hearty salad packs a flavor punch thanks to dried cranberries, feta and bacon. It makes a fine side dish or a light meal on its own. I enjoy it with poppy seed dressing. -Sharon Rehm, New Blaine, Arkansas

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

4 cups torn romaine
4 cups torn fresh kale
1 cup grape tomatoes, halved
1 cup sliced almonds, toasted
8 bacon strips, cooked and crumbled
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
4 green onions, sliced
Salad dressing of your choice

Steps:

In a large bowl, combine the first eight ingredients. Serve with dressing.

Nutrition Facts :

ROMAINE, RADICCHIO & ARUGULA SALAD

Romaine, radicchio & arugula salad image

Make and share this Romaine, radicchio & arugula salad recipe from Food.com.

Provided by Vicki in AZ

Categories < 15 Mins

Time 10m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons anchovy paste
1 clove garlic, pressed
1 teaspoon Worcestershire sauce
1/3 cup olive oil
1 head romaine lettuce, in bite sized pieces
1 head radicchio, in bite sized pieces
3 bunches arugula, in bite sized pieces

Steps:

Whisk together first six ingredients in medium bowl.
Gradually whisk in oil and season generously with fresh ground pepper.
Toss greens with dressing.

CHOPPED SALAD OF ROMAINE, ARUGULA, DILL AND LEMON

Chopped Salad of Romaine, Arugula, Dill and Lemon image

Served with niçoise olives, country bread and slices of feta or aged goat cheese, sprinkled with olive oil and black pepper.

Provided by Amanda Hesser

Categories easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 cups thinly sliced (1/4-inch) romaine leaves
2 cups packed arugula leaves, chopped into 1/2-inch pieces
1 1/2 tablespoons chopped dill
1/3 cup thinly sliced scallions
Coarse sea salt or kosher salt
Freshly ground black pepper
1 tablespoon lemon juice
1 tablespoon lemon zest
1/4 cup premium quality olive oil

Steps:

In a salad bowl, mix together the romaine, arugula, dill and scallions. Sprinkle with salt. Grind pepper on top. Sprinkle the lemon juice and zest over the leaves. Pour on the olive oil. Using a salad fork and spoon, mix the leaves together until all the strips of lettuce are coated and the flavors are blended. Taste a leaf. Season again with salt, pepper, lemon juice or more oil, whatever is needed. Serve.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 198 milligrams, Sugar 1 gram

ARUGULA AND ROMAINE SALAD WITH RED GRAPES

Arugula and Romaine Salad with Red Grapes image

I looked into my refrigerator to see what I had...and the ingredients jumped to my imagination. I thought: I think this has to taste good and go well with my baked grouper dinner...and it was not only good but great! The mild bitterness of the arugula and the sweetness of grapes and pickled veggies is a perfect combination. A cool crisp pinot bianco is the perfect match.

Provided by Iker Aceves

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 3h15m

Yield 2

Number Of Ingredients 11

Ingredients

1 cup water
¼ cup white vinegar
3 tablespoons white sugar
½ cup sliced seedless cucumber
½ cup sliced red onion
¼ head romaine lettuce, chopped
2 cups baby arugula
3 ½ tablespoons olive oil
1 ½ tablespoons balsamic vinegar
salt and ground black pepper to taste
½ cup red seedless grapes, halved

Steps:

Whisk water, white vinegar, and sugar together in a bowl until sugar has dissolved.
Stir cucumber and onion into the vinegar mixture; cover and refrigerate for 3 hours. Drain vegetables.
Toss romaine lettuce and arugula with olive oil and balsamic vinegar in a large bowl. Season with salt and black pepper.
Divide salad on 2 plates and scatter cucumber mixture and grapes on top to serve.

Nutrition Facts : Calories 347.5 calories, Carbohydrate 33.9 g, Fat 24.2 g, Fiber 2.3 g, Protein 1.9 g, SaturatedFat 3.4 g, Sodium 18.4 mg, Sugar 29.9 g

ROMAINE, ARUGULA, AND AVOCADO SALAD

Romaine, Arugula, and Avocado Salad image

Categories Salad Onion Side Quick & Easy Wheat/Gluten-Free Avocado Arugula Lettuce Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 6

Ingredients

1 tablespoon cider-vinegar
3 tablespoons extra-virgin olive oil
1 firm-ripe California avocado
3 cups coarsely chopped romaine, washed well and spun dry
3 cups packed arugula, washed well, spun dry, and torn into bite-size pieces
1/4 cup thinly sliced red onion

Steps:

In a serving bowl whisk together vinegar and salt and pepper to taste and whisk in oil until emulsified. Peel, pit, and chop avocado. Add avocado, romaine, arugula, and onion to vinaigrette and toss to coat.

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ROMAINE AND ARUGULA SALAD WITH TOASTED SEEDS RECIPE

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2004-12-01 Place lemon juice and peel in small bowl. Whisk in olive oil. Season dressing with salt and pepper. (Seeds and dressing can be made 8 hours …
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Combine all seeds in heavy small skillet. Add large pinch of salt. Cook over low heat until white sesame seeds are pale golden, stirring occasionally, about 8 minutes. Using potato masher, press mixture in skillet until coriander seeds are coarsely crushed.
Place lemon juice and peel in small bowl. Whisk in olive oil. Season dressing with salt and pepper. (Seeds and dressing can be made 8 hours ahead. Let stand at room temperature.)
Combine romaine and arugula in large bowl. Add dressing and half of seeds; toss to coat. Sprinkle with remaining seeds and serve.

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