ARUGULA TOMATO SALAD RECIPES

EASY ARUGULA SALAD RECIPE | ALLRECIPES

Easy Arugula Salad Recipe | Allrecipes image

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 Arugula Salad

Total Time 15 minutes

Prep Time 15 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
¼ cup pine nuts
2 tablespoons grapeseed oil or olive oil
1 tablespoon rice vinegar
salt to taste
freshly ground black pepper to taste
¼ cup grated Parmesan cheese
1 large avocado - peeled, pitted and sliced

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

CHICKEN SCHNITZEL WITH ARUGULA AND TOMATO SALAD (COOKING ...

Chicken Schnitzel with Arugula and Tomato Salad (Cooking ... image

Quick, easy and restaurant-worthy, the combination of crispy pan-fried chicken and fresh arugula and tomato salad might just be the perfect meal for two.

Provided by Betty Crocker Kitchens

Total Time 25 minutes

Prep Time 25 minutes

Yield 2

Number Of Ingredients 11

Ingredients

2 boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup Gold Medal™ all-purpose flour
2 eggs
2/3 cup Progresso™ plain panko crispy bread crumbs
3 tablespoons olive oil
1 teaspoon lemon juice
2 cups packed baby arugula leaves (about 2 oz)
1/2 cup cherry tomatoes, halved
Lemon wedges

Steps:

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
In shallow pan, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of chicken with flour mixture. Beat eggs in shallow bowl with whisk to blend. Place bread crumbs in another shallow bowl. Dip chicken into beaten eggs; turn to coat. Dredge in bread crumbs, coating completely.
In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add chicken; cook 6 to 8 minutes, turning once, to at least 165°F. Transfer chicken to serving plates.
Meanwhile, in small bowl, stir remaining oil and the lemon juice. In medium bowl, toss arugula and tomatoes with oil mixture.
Serve salad with chicken and lemon wedges on the side.

Nutrition Facts : Calories 660 , CarbohydrateContent 42 g, CholesterolContent 290 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 48 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 1330 mg, SugarContent 2 g, TransFatContent 0 g

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