ARUGULA AND TOMATO SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
- Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.
ARUGULA TOMATO SALAD
Arugula Tomato Salad is a simple and healthy salad that goes with any main course. Delicious dressing includes lemon zest, olive oil, and Balsamic vinegar. It's a great basic recipe that's highly adaptable and versatile. There are only 7 ingredients and it takes only 15 minutes to make! Perfect to serve with grilled, roasted, and cooked meats, such as chicken, pork, beef, lamb.
Provided by Julia
Categories Salad
Time 15m
Number Of Ingredients 7
Steps:
- In a medium bowl, prepare the salad dressing. Combine olive oil and balsamic vinegar, and mix. Add lemon zest.
- In a large bowl, combine arugula and cherry tomatoes (each sliced in half).
- Drizzle the dressing over the salad. You don't have to use all of the dressing. Drizzle as much or as little as you prefer.
- Top with grated Parmesan cheese and lightly toasted pine nuts.
Nutrition Facts : Calories 139 kcal, Carbohydrate 5 g, Protein 3 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 80 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
ARUGULA PIZZA
This pizza is great served as an appetizer when family or friends get together. My girlfriends and I love it because it has that sophisticated gourmet touch, and it's healthy, too! This also serves 4 for a main course. -Annette Riva, Naperville, Illinois
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 16 pieces.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Spread sauce over pizza crust. Layer with 1/2 cup Parmesan cheese, prosciutto and arugula; top with remaining cheese. Bake directly on oven rack until edges are lightly browned, 10-12 minutes. Cut into small squares. If desired, top with more arugula.
Nutrition Facts : Calories 204 calories, Fat 7g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 689mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
TOMATO AND FRESH MOZZARELLA SALAD WITH ARUGULA & PEPPERS
Really simple, easy to prepare salad. Just a tad different from the basic tomato, mozzarella and basil salad. I wanted something colorful and easy and this was it.
Provided by Simply Chris
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Whisk balsamic vinegar, olive oil and dried basil together in small bowl.
- Arrange alternating slices of tomato, cheese and bell pepper slices on platter.
- Scatter chopped arugula over tomatoes.
- Drizzle olive oil mixture over salad and season with salt and pepper.
Nutrition Facts : Calories 379.1, Fat 27, SaturatedFat 9.4, Cholesterol 44.8, Sodium 367.7, Carbohydrate 21.8, Fiber 3.5, Sugar 2.5, Protein 16.2
TOMATO, FRESH MOZZARELLA AND ARUGULA SALAD WITH BALSAMIC VINAIGRETTE
This tomato arugula mozzarella salad recipe is loaded with sweet summer tomatoes, creamy mozzarella cheese and fresh grown basil.
Provided by Ali Randall
Categories Salad
Time 15m
Number Of Ingredients 7
Steps:
- Place the arugula in a large salad bowl and drizzle with a teaspoon of olive oil. Season the arugula with fresh ground pepper and a sprinkle of salt.
- Toss the tomatoes and mozzarella in a medium bowl with 1 teaspoon of balsamic vinegar and season with a sprinkle of salt and fresh ground pepper.
- Spoon the tomatoes over the arugula and drizzle with more olive oil and balsamic vinegar as needed.
ARUGULA, CRISPY MOZZARELLA CHEESE, TOMATO SALAD
Make and share this Arugula, Crispy Mozzarella Cheese, Tomato Salad recipe from Food.com.
Provided by Brigitte
Categories < 15 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make the balsamic dressing, place the olive oil, vinegar and sugar in a bowl and stir to combine. Set aside.
- Place the flour and breadcrumbs on separate plates. Press the Mozzarella cheese slices into the flour, dip in the egg and press into the breadcrumbs. Heat the oil in a large non-stick frying pan over high heat. Cook the cheese for 1-2 minutes each side or until golden and crispy. Divide the cheese, tomatoes, and arugula between plates and drizzle over the balsamic dressing.
Nutrition Facts : Calories 2014.3, Fat 147.8, SaturatedFat 45.5, Cholesterol 602.2, Sodium 2366.5, Carbohydrate 93.1, Fiber 7.8, Sugar 16.3, Protein 79.4
ROASTED TOMATO, ARUGULA AND MOZZARELLA SALAD
Provided by Patrick and Gina Neely : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F.
- Add the tomatoes to a shallow 2-quart casserole dish in a single layer.
- Toss the tomatoes with the oil, and salt and pepper, to taste. Make sure the tomatoes are cut side up after tossing. Roast until the tomatoes are extremely tender, about 35 to 40 minutes. Remove them from the oven and keep warm.
- In a large salad bowl, toss the arugula, mozzarella balls, basil and the warm tomatoes along with any juices from the dish. Drizzle with some good balsamic and season with salt and pepper, to taste.
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