ARUGULA PASTA SALAD RECIPES
EASY ARUGULA SALAD RECIPE | ALLRECIPES
So easy even I could make it, and I am a beginning cook! It looks very presentable for guests and takes only minutes
Provided by KELLID26
Categories Salad Green Salad Recipes Arugula Salad Recipes
Total Time 15 minutes
Prep Time 15 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
- Divide salad onto plates, and top with slices of avocado.
Nutrition Facts : Calories 256.5 calories, CarbohydrateContent 10 g, CholesterolContent 4.4 mg, FatContent 23.2 g, FiberContent 5.9 g, ProteinContent 6.2 g, SaturatedFatContent 3.7 g, SodiumContent 381.3 mg, SugarContent 1.2 g
ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE ...
Provided by Tyler Florence
Categories appetizer
Total Time 10 minutes
Prep Time 10 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.
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ARUGULA, WATERMELON AND FETA SALAD RECIPE | INA GARTEN ...
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Reviews 4.8
Category appetizer
Cuisine american
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Category appetizer
Cuisine american
- Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.
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To most people, pesto means one thing: pesto Genovese, the famous and fabulous basil paste from the Italian Riviera. But there are sauces made with copious amounts of other herbs or greens not destined for pasta. They aren’t called pestos, yet that’s what they are — all made by grinding herbs and other ingredients to a paste, then thinning out and enriching with oil. This dish is inspired by one found in southern Italy. This sauce, like other forms of pesto, is all pungent with garlic. In addition to serving this vibrant pesto with pasta, it can be used with grains — risottos made with rice, barley, or wheat — and as a topping for tomatoes. It’s great on its own, spooned onto a thick slice of country bread. Don’t use a sharp olive oil with this, or it will overwhelm the arugula.
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Calories 851 per serving
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Calories 851 per serving
- Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.
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ARUGULA SALAD RECIPES | ALLRECIPES
Arugula - fresh, tart, and slightly bitter - really charges up your green salads. Browse arugula salad recipes complete with ratings, reviews and tips.
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