ARUGULA SALAD
Simple, perfect arugula salad with lemon balsamic dressing and Parmesan. Easy and flavorful! This healthy side goes with any meal and is ready in minutes.
Provided by Erin Clarke / Well Plated
Categories Salad
Time 10m
Number Of Ingredients 10
Steps:
- Place the arugula, carrots, and tomatoes in a large bowl.
- In a small bowl or large measuring cup, whisk together the dressing ingredients: lemon juice, balsamic vinegar, olive oil, and salt. (Alternatively, you can shake them all together in a mason jar with a tight-fitting lid).
- Drizzle enough over the arugula to moisten it, then toss to combine.
- Sprinkle Parmesan and any desired nuts or herbs over the top. Serve immediately with a drizzle of extra dressing as desired.
Nutrition Facts : ServingSize 1 (of 6), Calories 122 kcal, Carbohydrate 9 g, Protein 4 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 3 mg, Fiber 2 g, Sugar 5 g
ARUGULA SALAD WITH LEMON BALSAMIC DRESSING
Our Arugula Salad Recipe is on the table in just minutes! This popular salad has a Lemon Balsamic Dressing, fresh lemon zest, and a few cherry tomatoes. The flavor combo balances out any bitterness from the Arugula and makes for a delicious side or entree salad!
Provided by Alyssa Brantley
Categories Salads
Time 5m
Number Of Ingredients 7
Steps:
- In a large salad or mixing bowl, combine arugula, halved grape tomatoes and the zest of an entire medium lemon.
- In a separate bowl, whisk olive oil, balsamic vinegar, salt and pepper together until well mixed.
- When ready to serve, pour dressing over salad, toss until well coated, serve and Enjoy!
Nutrition Facts : ServingSize 0.25 dressed salad, Calories 143 kcal, Carbohydrate 4 g, Protein 1 g, Fat 13 g, SaturatedFat 1 g, Sodium 164 mg, Fiber 1 g, Sugar 2 g
SUMMER SALAD WITH ANCHOVY DRESSING
A filling main-meal salad bursting with fresh veg - just leave out the anchovies for a veggie version
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Bring a large pan of water to the boil. Cook the beans for 4 mins, so they still have a slight crunch, then scoop out with a slotted spoon into a colander and cool quickly with cold water. Tip the potatoes into the pan, add the eggs and simmer everything for 8 mins. Lift out the eggs, then leave to cool while the potatoes cook for 2 more mins until tender. Drain the potatoes.
- For the dressing, mash the anchovies with the side of a knife, then mix with the vinegar and olive oil in a large bowl. Stir in the beans, potatoes, olives and tomatoes. Peel and halve the eggs. Put the leaves into a large serving bowl, add the potato mix and eggs, then serve.
Nutrition Facts : Calories 256 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.54 milligram of sodium
ANCHOVY SALAD DRESSING
This dressing is delicious on a Nicoise style salad of steamed green beans, fresh tomatoes, hard boiled eggs and baby greens. I love it on steamed broccoli also. Be adventurous and try this.
Provided by Geema
Categories Salad Dressings
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a covered jar and shake well.
- Chill in refrigerator.
- Before serving, shake thoroughly.
Nutrition Facts : Calories 228.3, Fat 22.9, SaturatedFat 3, Cholesterol 1.7, Sodium 781.3, Carbohydrate 3.6, Fiber 2.1, Sugar 0.5, Protein 3.4
ARUGULA SALAD WITH ANCHOVY DRESSING
Peppery, crisp arugula stands up nicely to the punch of this garlicky, anchovy-filled dressing. You can adjust the dressing's pungency by adding more or fewer anchovies. The dressing will keep for a few days in the fridge, but the oil will solidify, so remember to take it out at least an hour before serving, and shake it really well.
Provided by Melissa Clark
Categories dinner, quick, salads and dressings, side dish
Time 10m
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a blender, combine lemon juice, garlic and kosher salt. Let sit for 2 minutes, then add anchovies and parsley, and blend to combine.
- With blender running, drizzle in oil until emulsified. Taste and add more lemon or kosher salt if necessary.
- In a large bowl, toss together arugula and just enough of the dressing to coat the leaves (you may not need all of it). Sprinkle with flaky sea salt and pepper and serve immediately.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 9 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 126 milligrams, Sugar 1 gram
ARUGULA AND AVOCADO SALAD WITH BAGNA CAUDA DRESSING
Provided by Melissa Clark
Categories quick, salads and dressings
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a small skillet over medium heat, warm the oil. Add anchovies and cook over medium-low heat, stirring, until anchovies melt into the oil, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Remove from heat and whisk in salt, vinegar and pepper. Let cool to room temperature.
- In a serving bowl, toss arugula with just enough dressing to coat. Season well with black pepper. In a smaller bowl, very gently toss avocado with more of the dressing (you may not need it all). Add avocado to arugula and very gently combine. Serve immediately.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 192 milligrams, Sugar 1 gram
ARUGULA SALAD AND ULTIMATE VINAIGRETTE
Steps:
- Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
- Toss arugula with vinaigrette, to taste.
ROASTED VEGETABLES WITH WILTED ARUGULA AND GARLIC DRESSING
From the Longos store Spring 2013 recipe magazine. I didn't have arugula and anchovy paste and it was still delicious. Include whatever vegetables you like - zucchini is good.
Provided by fluffystew
Categories Vegetable
Time 1h
Yield 10 cups, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees. Line a large baking sheet with parchment paper or foil (optional). Spread cauliflower, red, yellow and orange peppers and asparagus onto prepared baking sheet. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Roast in centre of preheated oven for 30-45 minutes or until lightly browned and softened.
- Garlic Dressing: In a bowl, stir together garlic, lemon rind and juice. Whisk in mayo, mustard, Worcestershire sauce, and anchovy paste until smooth. Gradually add olive oil, whisking until mixture is emulsified. Stir in salt.
- Spread arugula onto platter and toss with 1 TBS of the dressing.
- Toss 3 TBS of dressing with roasted vegetables and spread over arugula. Serve salad warm or at room temperature, adding remaining salad dressing just before serving as needed.
Nutrition Facts : Calories 120.6, Fat 9.6, SaturatedFat 1.4, Cholesterol 1.5, Sodium 178.4, Carbohydrate 7.7, Fiber 3, Sugar 3, Protein 3.3
ROMAN GARLIC AND ANCHOVY SALAD DRESSING
Provided by Faith Willinger
Categories Condiment/Spread Food Processor Fish Garlic No-Cook Quick & Easy Salad Dressing Chill
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- In a bowl combine anchovies and 1/4 cup vinegar and let stand 6 hours if using salted anchovies, 2 hours if using bottled or canned. Drain anchovies (debone if using salted) and rinse well. Pat anchovies dry between paper towels and in small food processor blend with garlic until garlic is minced. Add oil, remaining 2 tablespoons vinegar, salt, and pepper and blend dressing until smooth and emulsified. Dressing keeps, covered and chilled, 1 week.
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