Arugula Salad With Grilled Chicken Corn Tomatoes And Blue Cheese Food
ARUGULA, CORN AND HERB SALAD
Corn, lightly steamed and cut off the cob, is terrific in salads. It goes very nicely with arugula, the sweet corn providing a beautiful contrast to the pungent salad green. Although we don't think of corn as a nutritional powerhouse, it's a good source of several nutrients, including thiamin (vitamin B1), pantothenic acid (vitamin B5), folate, dietary fiber, vitamin C, phosphorus and manganese. A cup of corn supplies 19 percent of the recommended daily dose of folate, and about a quarter of the daily value for thiamin.
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Steam the corn until tender, 4 to 5 minutes. When it is cool enough to handle, cut the kernels from the cobs.
- Combine the corn, arugula, herbs and Parmesan in a salad bowl. In a small bowl or measuring cup, whisk together the sherry vinegar, balsamic vinegar, Dijon mustard, garlic, salt, pepper and olive oil.
- Just before serving, toss the salad with the dressing. Garnish with the tomato wedges and serve.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 265 milligrams, Sugar 3 grams, TransFat 0 grams
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 SALAD WITH GRILLED CHICKEN, CORN, TOMATOES, AND BLUE CHEESE
Sweet corn and sharp Gorgonzola cheese bring a pleasing contrast of flavors to this grilled-chicken salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Heat grill to high; clean and lightly oil hot grates. Season chicken with salt and pepper. Grill until opaque throughout, 1 to 2 minutes per side. Let rest 5 minutes; cut into strips.
- Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.
- In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Add arugula, tomatoes, Gorgonzola, chicken, and corn and toss to combine. Serve immediately.
Nutrition Facts : Calories 347 g, Fat 15 g, Fiber 5 g, Protein 31 g
GRILLED CORN AND ARUGULA SALAD RECIPE
The taste of corn isn't what it used to be, people complain. And you know what? They're right. There's one very good reason for that -- corn isn't the same plant it used to be.Modern corn, for all its faults, is the result of thousands of years of painstaking genetic selection. And therein lies a very important lesson: In agriculture, as in life, you have to be careful what you wish for.New varieties of corn, bred to have higher levels of sugar and to preserve that sweetness longer, have flooded the market in the last 15 years. Today they're about the only types of corn you'll find.These brave new cobs are definitely sweeter than the old varieties, but they also tend to be a little tougher and somewhat lacking in that ephemeral "corny" flavor.Early in the season, we are willing to overlook these shortcomings, so overjoyed are we by the sheer presence of corn at all. But by this time of year, when that sweet honeymoon feeling has worn off, we start to get a little restive. Still, it is way too early to give up on corn. Southern California farmers will be harvesting it for at least two more months and possibly even until Thanksgiving.Instead, you need to use a few tricks. Granted, the appeal of plain old corn on the cob, simply buttered and generously salted, may not be what it was two months ago. Now you have to get a little creative in your cooking, picking good partners for corn and looking at those kernels in a whole new way. You might even have to throw out some old notions about how to cook corn. But that's getting a little ahead of the story. What happened to corn in the first place?*A complicated historyCorn is a grain, but one that we eat at an immature stage. If left on the stalk to full maturity, the kernels would become as hard as wheat and almost as full of starch. In fact, this is the state in which most of the corn that is grown in America is harvested -- those varieties are not intended for eating but for processing in a whole range of industrial applications, including sweeteners, textiles, automobile fuels and feed for cattle.The kinds of corn we eat are picked within a month of pollination. In agriculture, these are called "sweet" corn, to differentiate them from field corn. Because of their immaturity, they also have been called "green" corn (hence green corn tamales, which are made with the addition of sweet corn rather than purely from masa, or ground dried corn).Almost every type of sweet corn grown today has been developed by man for a certain set of characteristics. This is not an example of Frankenfood genetic tinkering -- modern corn isn't a genetically modified organism, or GMO. It has been going on for centuries. The ur-corn, teosinte, had cobs 2 to 3 inches long that contained half a dozen hard, starchy kernels.The new super-sweet corns are the result of traditional plant breeding spurred by naturally occurring genetic mutations. Think of it in terms of basketball players: In the general population, the occurrence of extremely tall humans is rare. But if two extremely tall people should find each other, fall in love and have children, the odds that their offspring will be extremely tall are, well, pretty short.And so it is with corn. Once breeders started working with a few "freak" corn plants that produced ears with very sweet kernels, it was just a matter of breeding and crossbreeding a few dozen generations to get where we are today.But genetics is as complicated as a jigsaw puzzle, and it's hard to alter one factor without changing another. In the case of corn, increasing the sugar content has meant a decline in that amorphous quality called "corn flavor." It also means kernels that are no longer creamy but crunchy.The textural difference is easy to explain: The kernels are so full of sugar that there's not as much room for moisture. And to hold it all in, the skins are tougher.Flavor is a little harder to explain. What we think of as corn flavor -- as opposed to sweetness and texture -- appears only after cooking; it's based primarily on aroma. It is mainly a function of a chemical compound called dimethyl sulfide (which is also found in a wide range of foodstuffs, ranging from cabbage to lobster meat). The new varieties of corn are lower than traditional varieties in the chemicals that create dimethyl sulfide.There is hope for people who miss real corn flavor. In the last couple of years, varieties have been introduced with complicated genetics that offer the best characteristics of the old and new types. The goal is an ear of corn with the sweetness and slow sugar-to-starch conversion of the new corn, but with the creaminess and strong corn flavor of the old.The seeds for these varieties are more expensive, so the farmer has to charge more. For this reason, they have been slow to catch on so far. Craig Underwood, who runs his family's popular farm stand in Somis, says he has tried these varieties. "I did like the flavor. It was really sweet corn," he says. "But people weren't willing to pay the extra money for it."In any case, when you're at the farm stand or produce market shopping for corn, odds are you won't have a clue about the particular genetic strain you're buying. At best, you'll be offered a choice of yellow or white -- or bicolor, a cross-pollinated combination of the two.The differences are meaningless in terms of flavor. Despite what you may have been told, one color of corn is not necessarily sweeter or "cornier" than the other. The small amount of beta-carotene pigment that gives yellow corn its color is flavorless, and the new varieties all come in both white and yellow.Really, the choice of color is just packaging; the one you prefer will to a great extent be based on where you live. Different areas of the country prefer different colors of corn. Generally speaking, white corn is preferred from the mid-Atlantic region through the South, bicolor is popular in the Northeast, and yellow rules most everywhere else.In Southern California, white corn has come to dominate to the point that today, yellow and bicolor can be extremely hard to find. Color preferences in Southern California have done an about-face in the last 15 years, switching from yellow to white in response to what farmers say was overwhelming demand.Tom Tapia, of the Tapia Brothers farm stand in the San Fernando Valley, still grows some yellow corn, but it is an early variety, available only in July. "After that, it's all white," he says. "Back in the day, when they were first coming out with super-sweet varieties, we could only get white ones. So when people tasted that, they were like, 'Wow, that's really good.' Today we can get yellow corn that is just as sweet, but people just have in their head that white is better."Steve Tamai, of growers-market favorite Tamai Farms, says he has experienced the same reversal in customer preference. "We used to grow all yellow, and now we grow all white and a little bicolor," he says. "The market changed. Before, we couldn't give white corn away. As soon as the super-sweets came up, white corn really took off."The rules have changedHow do you get the best flavor out of these new super-sweet varieties? Remember that corn flavor (as opposed to sweetness) develops with heat, so the first rule is to be sure to cook them thoroughly, but without overcooking. This runs counter to the traditional wisdom of undercooking corn -- that was when the problem was preserving sugar rather than keeping corn flavor. Older varieties that were higher in dimethyl sulfide precursors gave you a greater margin of error. Undercook modern varieties and you'll end up with something simple as candy. (There is, of course, an upper limit to this -- keep tasting the corn to see when it's ready, and if you see the kernels starting to dimple, stop cooking immediately.)If you want traditional corn on the cob, put the ears in a pot just big enough to hold them and cover with cold water. Bring the water to a boil and cook the corn for a few minutes. The kernels will darken slightly. Pull the corn from the pot and let it cool a bit.There are also ways to reinforce the natural corn flavor. Soak corn still in its husks in water, then grill it. The green-flavored steam from the husks will give the cob a boost. You can then eat the corn either on the cob (try using a flavored butter -- cream the butter with some chipotle puree, or even just lime zest, then shape it in a log and chill it), or use it in combination with other ingredients, such as mixed with spicy arugula, sweet tomatoes and nutty Parmigiano-Reggiano in a late-summer salad.Another way to bolster the flavor of sweet corn is by pairing it with another type of corn -- such as masa, or plain cornmeal. San Francisco chef Jeremiah Tower's great corn blini can be transformed by adding kernels of sweet corn and some minced peppers. He served them as a mild foil for smoked sturgeon and caviar. These new blini are so rich-tasting that you can simply smear them with a little Mexican sour cream and some fresh cilantro.On the other hand, you can play up the sweetness and crisp texture of the new corn while downplaying its lack of deep corn flavor. Combine corn with lots of complementary ingredients. Make a "risotto" with corn kernels and liven it up with chorizo, green onions, red bell peppers, zucchini, shrimp and fresh basil.It's a pretty safe bet no one's going to complain, "You know, I just don't think this corn tastes like it used to."
Provided by Russ Parsons
Categories GRILL, VEGETARIAN, FAST, EASY, SALADS
Time 30m
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- To prepare the corn, break off long hard stems and expose the ear by peeling back the husk without breaking it off at the base. Remove the silk by rubbing with your hands and a soft brush. Pull the husk back up over the ear to re-cover it. Soak the ears in cold water at least 20 minutes.
- Grill the corn over a hot fire until it is dark yellow and the husks are well marked by the grill, about 15 minutes, turning occasionally to keep the husks from burning. Remove from the grill and set aside to cool.
- Rub the inside of a large bowl with the cut garlic clove. Add the red onion and tomatoes. Using a sharp knife, cut the corn kernels cleanly from the cobs into the bowl. Do not scrape the cobs to get the last bits; that will muddy the appearance of the dish.
- In a small bowl, whisk together the lemon juice, olive oil and salt. Place the arugula in a large bowl and toss it with enough of the dressing to coat lightly, about one-third of the total amount. Arrange the arugula on a platter.
- Add the remaining dressing to the corn and tomatoes and stir together gently. Spoon the corn mixture loosely over the arugula, then use a vegetable peeler to shave cheese over the top. Serve immediately.
SIMPLE ARUGULA SALAD WITH AVOCADO
This fresh arugula salad packs great flavor in each bite.
Provided by Suzy Karadsheh
Categories Salad
Time 15m
Number Of Ingredients 11
Steps:
- In a large mixing bowl, add the olive oil, lemon zest and juice, garlic, oregano, kosher salt and pepper. Whisk to combine
- To the same bowl, add arugula, tomatoes, cucumbers, shallots and sliced avocado. Toss to combine. Taste and adjust seasoning to your liking.
- Transfer the salad to a serving platter. Serve immediately.
Nutrition Facts : Calories 215 calories, Sugar 4 g, Sodium 15.8 mg, Fat 19.8 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 12.2 g, Fiber 4 g, Protein 2.5 g, Cholesterol 0 mg
GRILLED CORN SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 27m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat grill or broiler to medium heat.
- Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool. Remove the kernels form the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, scallions, and arugula.
- In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys Barbeque Seasoning, to taste.
- Toss the salad with the dressing and serve at room temperature.
- Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
GRILLED CHICKEN, PEACH, AND ARUGULA SALAD
Yummy salad!
Provided by trisha1985
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk 1/4 cup olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until dressing is well mixed.
- Brush 1 teaspoon oil onto cut-side of peaches.
- Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.
- Brush remaining oil onto both sides of chicken breasts and season with salt.
- Cook chicken on grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces.
- Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.
Nutrition Facts : Calories 209.9 calories, Carbohydrate 5.8 g, Cholesterol 43.1 mg, Fat 13.2 g, Fiber 0.4 g, Protein 16.5 g, SaturatedFat 2.1 g, Sodium 263 mg, Sugar 4.9 g
CORN SALAD
A hint of lime and fresh herbs bring a flavor boost to this simple, make-ahead corn salad that's ideal for summer.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Remove corn kernels from cobs and place in a large bowl.
- With the side of a spoon, scrape corn milk from cobs into the bowl. Add remaining ingredients and stir to combine.
- Corn salad can be made a day ahead and stored in the fridge. Remove from fridge at least 30 minutes before serving.
GRILLED CORN SALAD WITH AVOCADO
Steps:
- Preheat the grill to medium (about 400 degrees F). Rub the corn with olive oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly browned. Remove from the grill and let cool.
- Carefully cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro.
- In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Serve at room temperature.
Nutrition Facts : ServingSize 1 (of 6), about 1 cup, Calories 230 kcal, Carbohydrate 26 g, Protein 5 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Fiber 5 g, Sugar 11 g, UnsaturatedFat 12 g
FRESH CORN & ARUGULA SALAD
This fresh-tasting salad is known as Aunt Pammy's salad in my family. It's so colorful that it will take center stage. - Pamela Damm, South Beloit, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, whisk vinaigrette ingredients until blended., Brush corn with oil; grill, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until corn is crisp-tender and browned, turning occasionally. When cool enough to handle, cut corn off cobs and place in a large bowl., Add arugula, tomatoes and pecans to corn. Drizzle with half of the vinaigrette; toss to coat. Top with cheese; serve immediately. Cover and refrigerate remaining vinaigrette for later use.
Nutrition Facts : Calories 171 calories, Fat 14g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 120mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
SAUTEED BABY TOMATOES WITH ARUGULA
A great summer recipe when tomatoes and arugula are plentiful. Serve with grilled chicken or steak.
Provided by KelBel
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse tomatoes and pat dry. Heat olive oil over medium heat. When hot, add tomatoes and stir 3 minutes. Add garlic and salt, stirring 1 minute. Remove pan from heat and spoon tomatoes into a bowl.
- Off the heat, stir arugula in hot pan just until almost wilted. Add to tomatoes and season with pepper and vinegar, stirring gently to mix. Serve warm or at room temperature.
Nutrition Facts : Calories 82.8, Fat 7.2, SaturatedFat 1, Sodium 121.6, Carbohydrate 4.8, Fiber 1.3, Sugar 0.4, Protein 1.2
ARUGULA, FRESH CORN AND TOMATO SALAD
Make and share this Arugula, Fresh Corn and Tomato Salad recipe from Food.com.
Provided by dicentra
Categories Corn
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, mix the Champagne vinegar with the minced shallots and season the mixture with salt and pepper.
- Let the shallots stand in the vinegar for 10 minutes. Meanwhile, using a sharp, thin knife and working over another bowl, cut the kernels from the ears of white corn.
- Whisk the olive oil into the Champagne vinegar and shallots until blended. Add the arugula and toss with the dressing.
- Add the cherry tomatoes and the corn kernels and toss gently. Transfer the salad to a large platter, scatter the nasturtiums on top and serve.
Nutrition Facts : Calories 412.2, Fat 29.3, SaturatedFat 4.1, Sodium 44, Carbohydrate 37.6, Fiber 7, Sugar 11.1, Protein 7.6
GRILLED CHICKEN WITH ARUGULA, BLACK OLIVES, AND TOMATOES
Steps:
- Place the chicken breasts between 2 pieces of parchment or waxed paper and pound thin with a rolling pin. Put them in a shallow bowl; add enough olive oil to cover (1/2 to 3/4) cup), the juice of 1/2 lemon, and salt and pepper, and refrigerate for 20 to 30 minutes.
- Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill.
- Stir together the tomatoes, arugula, onion, olives, 1/4 cup of olive oil, the juice of the remaining lemon half, and salt and pepper; set aside while you cook the chicken.
- Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a nonstick surface. Remove the chicken from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm. Transfer to plates and spoon the tomato mixture over. Serve hot.
GRILLED CORN AND ARUGULA SALAD WITH SMOKY TOMATO VINAIGRETTE
If there's anything that's literally short and sweet, it's corn season. So when sweet summer corn is available, eat it almost every day! This salad gets its smokiness from the roasted corn, tomatoes, and bell peppers. This recipe is excerpted from Wine Country Cooking.
Provided by Joanne Weir
Categories First course
Yield 4 to 6
Number Of Ingredients 11
Steps:
- Prepare a charcoal grill.
- Grill the corn and peppers 4 inches from the coals, turning occasionally, until the skins of the peppers are black, the corn husks are black, and the corn kernels are light golden when the husk is pulled back, 6 to 10 minutes. Remove from the grill. Transfer the peppers to a paper or plastic bag, close tightly, and let cool for 10 minutes. Let the corn cool.
- Remove the corn husks and silk. Cut the kernels from the cob and set aside. Scrape the skin from the peppers with a knife. Reserve the skinned peppers separately from the corn.
- In a blender, puree the peppers, tomato, garlic, vinegar, and olive oil to make a vinaigrette. Season with salt and pepper, strain through a fine mesh strainer, and reserve.
- On individual serving plates, divide the vinaigrette evenly among the plates. In a large bowl, toss together the corn and arugula and distribute onto the plates. Garnish with the olives and cherry tomatoes. Shave the Parmigiano over the top. Serve immediately.
Nutrition Facts : ServingSize 4 to 6
ARUGULA, CORN, AND TOMATO SALAD WITH SHAVED PARMESAN
Categories Salad Tomato Side No-Cook Vegetarian Parmesan Basil Corn Arugula Summer Healthy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Toss first 4 ingredients in large bowl. Whisk oil and lemon juice in small bowl. Season to taste with salt and pepper. Drizzle dressing over salad; toss to coat. Divide salad among plates. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.
CORN, CHERRY TOMATO, ARUGULA AND BLUE CHEESE SALAD
Categories Salad Leafy Green Tomato Vegetable No-Cook Vegetarian Blue Cheese Corn Summer Bon Appétit
Yield Serves 6
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients in large bowl. Place vinegar in small bowl; gradually mix in oil. Season with salt and pepper. Add 3/4 cup blue cheese. Pour dressing over salad and toss to coat. Garnish with remaining 1/4 cup cheese. (Can be prepared 4 hours ahead. Cover and chill.)
ARUGULA-CORN SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the cilantro-lime dressing: In a cruet, shake together the lime juice, cilantro, grapeseed oil, sour cream and some salt and pepper until creamy. Set aside until ready to serve the salad.
- For the arugula-corn salad: Bring a large pot of water to a boil. Add the corn and cook until crisp-tender, about 5 minutes. Rinse under cold water to cool. Cut the kernels from the cobs.
- Combine the arugula, bell peppers, grape tomatoes and corn kernels in a large bowl. Add the dressing and toss to coat.
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From ambitiouskitchen.com
5/5 (26)Total Time 25 minsCuisine AmericanCalories 287 per serving
- Bring a large pot of water to a boil and add a little salt. Once water boils, add the pasta and cook until al dente, about 7-9 minutes. Drain pasta, reserving a few tablespoons of water for later. Place pasta in large bowl.
- In a small bowl, whisk together the olive oil, lemon juice, salt, pepper and red pepper flakes until well combined. Pour the dressing over warm pasta and add a little reserved pasta water to help keep the pasta moist and non-sticky. Immediately add feta and gently give the pasta a toss.
- Next add in the peach slices, cherry tomatoes, corn, red onion and arugula. Toss to combine. Taste and add more olive oil, lemon juice, salt and/or pepper, if necessary. Great warm or cold. Serves 6.
GRILLED CHICKEN AND VEGETABLE ARUGULA SALAD RECIPE
Cook tomato 2 minutes on each side. Remove chicken and vegetables from grill. Cut chicken crosswise into thin slices; coarsely chop vegetables. Step 3. Combine chicken, …
From myrecipes.com
Servings 4Calories 243 per servingTotal Time 10 mins
From myrecipes.com
Servings 4Calories 243 per servingTotal Time 10 mins
- Brush chicken with 1 tablespoon vinaigrette. Place chicken, zucchini, and onion on a grill rack coated with cooking spray. Grill 3 to 4 minutes on each side or until chicken is done and vegetables are tender, adding tomato halves to grill rack after 2 minutes. Cook tomato 2 minutes on each side. Remove chicken and vegetables from grill. Cut chicken crosswise into thin slices; coarsely chop vegetables.
- Combine chicken, vegetables, and remaining 6 tablespoons vinaigrette in a large bowl, tossing to coat. Add arugula and cheese; toss gently.
GRILLED CORN, TOMATO, AND ARUGULA SALAD - COOKING WITH RUTHIE
Instructions. Grill corn until cooked, set aside to cool. Mix together the oil, vinegar, oregano, salt and pepper. In a bowl combine tomatoes, arugula, pepper and onion. Cut the …
From cookingwithruthie.com
4/5 (1)Total Time 20 minsCategory SaladCalories 480 per serving
From cookingwithruthie.com
4/5 (1)Total Time 20 minsCategory SaladCalories 480 per serving
ARUGULA SALAD WITH WHITE BEANS - DINNER AT THE ZOO
Place the arugula, cherry tomatoes, beans, onion, parmesan cheese and pine nuts in a large bowl. In a small bowl, whisk together the olive oil, lemon juice, mustard, salt and …
From dinneratthezoo.com
5/5 (13)Total Time 16 minsCategory SaladCalories 256 per serving
From dinneratthezoo.com
5/5 (13)Total Time 16 minsCategory SaladCalories 256 per serving
- Place the arugula, cherry tomatoes, beans, onion, parmesan cheese and pine nuts in a large bowl.
GRILLED CHICKEN ARUGULA SALAD - DELICIOUS MEETS HEALTHY
To make the salad. Add arugula, grapes and red onion to bowl, and toss to combine. Top each bowl with 1/4 of the grilled chicken breasts. Sprinkle some walnuts and …
From deliciousmeetshealthy.com
Ratings 1Category Main CourseCuisine AmericanTotal Time 20 mins
From deliciousmeetshealthy.com
Ratings 1Category Main CourseCuisine AmericanTotal Time 20 mins
- Add arugula, grapes and red onion to bowl, and toss to combine. Top each bowl with 1/4 of the grilled chicken breasts. Sprinkle some walnuts and drizzle with vinaigrette. Serve immediately.
WARM CORN, TOMATO AND ARUGULA SALAD - WILLIAMS SONOMA
Directions: In a 10-inch fry pan over medium heat, warm the 1 Tbs. olive oil. Add the shallot and cook, stirring occasionally, until softened, 1 to 2 minutes. Add the corn and tomatoes and cook, tossing occasionally, until softened and warmed through, 2 to 3 minutes. Transfer the mixture to a large bowl. Add the arugula and cheese, and season ...
From williams-sonoma.com
5/5 (4)Total Time 15 minsServings 4
From williams-sonoma.com
5/5 (4)Total Time 15 minsServings 4
ARUGULA SALAD WITH GRILLED CORN, TOMATO, AND AVOCADO ...
Place on a grill basket, making sure the tomatoes are cut side down. Grill on medium heat for about 10 minutes, turning avocados after 5 minutes so they char on both sides. Meanwhile, peel and dice onion. Place in a large bowl. Slice off corn kernels with a sharp knife, coming as close to the cob as you can.
From auntiechatter.com
Estimated Reading Time 5 mins
From auntiechatter.com
Estimated Reading Time 5 mins
STEAK SALAD WITH TOMATO AND BLUE CHEESE RECIPE | MYRECIPES
Fast-cooking and flavorful, this recipe for Steak Salad with Tomato and Blue Cheese is made for weeknight dinners. The flank steak starts out quite large; cutting it into three pieces before grilling helps it cook even more quickly.
From myrecipes.com
5/5 (2)Total Time 30 minsServings 4Calories 419 per serving
From myrecipes.com
5/5 (2)Total Time 30 minsServings 4Calories 419 per serving
CHIPOTLE GRILLED CHICKEN SALAD WITH CORN, PEPPERS AND ARUGULA
Slice the chicken if using. Make the dressing by whisking all together in a small bowl. Assemble the bowls. Divide and layer the quinoa and arugula, then arrange the grilled chicken ( or tofu) grilled corn, grilled peppers, sliced avocado and tomatoes around the bowl. Top with cilantro and any of the other garnishes you like. Spoon the Chipotle ...
From feastingathome.com
5/5 (13)Total Time 45 minsCategory MainCalories 638 per serving
From feastingathome.com
5/5 (13)Total Time 45 minsCategory MainCalories 638 per serving
ARUGULA RECIPES | FOOD & WINE
A quick tomato sauce dresses chewy cavatelli, crisp bacon, and peppery arugula. Be sure to add the arugula at the last minute; if it actually cooks, it may turn bitter.
From foodandwine.com
Estimated Reading Time 3 mins
From foodandwine.com
Estimated Reading Time 3 mins
ARUGULA SALAD WITH GRILLED CHICKEN, CORN, TOMATOES, AND ...
Arugula Salad with Grilled Chicken, Corn, Tomatoes, and Blue Cheese recipe: Quick and healthy salad
From bigoven.com
From bigoven.com
GRILLED CORN, TOMATO AND ARUGULA SALAD - SEASONS AND ...
Sep 12, 2014 - A delicious grilled corn salad, with tomatoes, bacon and arugula, all tossed with a tomato basil vinaigrette.
From pinterest.ca
From pinterest.ca
ARUGULA SALAD WITH GRILLED CHICKEN, CORN, TOMATOES, AND ...
Arugula Salad with Grilled Chicken, Corn, Tomatoes, and Blue Cheese 2 tablespoons olive oil, plus more for grates 1 pound chicken cutlets Coarse salt and ground pepper 4 ears corn, husks and silks removed 2 tablespoons fresh lemon juice 1 pound arugula (about 3 bunches), thick stems removed 2 large tomatoes, sliced into wedges 1/2 cup crumbled Gorgonzola (2 …
From cuatromolinascocina.blogspot.com
From cuatromolinascocina.blogspot.com
THIS ARUGULA SALAD WITH GRILLED CHICKEN, CORN, TOMATOES ...
Aug 23, 2019 - This Arugula Salad with Grilled Chicken, Corn, Tomatoes & Blue Cheese is hearty & delicious. Aug 23, 2019 - This Arugula Salad with Grilled Chicken, Corn, Tomatoes & Blue Cheese is hearty & delicious. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.com
From pinterest.com
ARUGULA SALAD WITH GRILLED CHICKEN, CORN, TOMATOES AND ...
Arugula Salad With Grilled Chicken, Corn, Tomatoes And Blue Cheese is a gluten free main course. This recipe serves 4. One portion of this dish contains roughly 34g of protein, 16g of fat, and a total of 360 calories. This recipe covers 33% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. If you have gorgonzola, chicken cutlets, lemon …
From fooddiez.com
From fooddiez.com
ARUGULA SALAD WITH GRILLED CORN, TOMATO, AND AVOCADO ...
The crunchy onion, the creamy avocado, the smoky sweetness of the corn, the juiciness of the tomato, the sweet balsamic syrup, the fresh, peppery arugula and the bright acidity of the lemon. There are a lot of steps but none of them are difficult (if you follow the directions) and, in my opinion, it’s well worth it. As always, I encourage you to read through the entire recipe before …
From auntiechatter.com
From auntiechatter.com
CORN CHERRY TOMATO ARUGULA AND BLUE CHEESE SALAD RECIPES
Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs. In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Add arugula, tomatoes, Gorgonzola, …
From tfrecipes.com
From tfrecipes.com
ARUGULA SALAD | GRILLED CHICKEN SALAD, BLUE CHEESE RECIPES ...
Jan 20, 2012 - Sweet corn and sharp Gorgonzola cheese bring a pleasing contrast of flavors to this grilled-chicken salad. Jan 20, 2012 - Sweet corn and sharp Gorgonzola cheese bring a pleasing contrast of flavors to this grilled-chicken salad. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.com
From pinterest.com
ARUGULA SALAD WITH GRILLED CHICKEN CORN TOMATOES AND BLUE ...
KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud. Get Started - 100% free to try - join in 30 seconds. Arugula Salad with Grilled Chicken, Corn, Tomatoes, and Blue Cheese. See original recipe at: marthastewart.com. kept by anmasa recipe by MarthaStewart.com ...
From tfrecipes.com
From tfrecipes.com
ARUGULA SALAD RECIPES | ALLRECIPES
Arugula Salad with Prosciutto, Blue Cheese, and Pear. Save. Arugula Salad with Prosciutto, Blue Cheese, and Pear . Rating: 5 stars 1 . This is a simple but elegant salad when plated correctly. By Julie Racine. Wild Rocket (Arugula) and Parmesan Salad. Save. Wild Rocket (Arugula) and Parmesan Salad . Rating: 4.5 stars 21 . Quick, easy, healthy, looks like the …
From allrecipes.com
From allrecipes.com
ARUGULA SALAD WITH GRILLED CHICKEN, CORN, TOMATOES, AND ...
Arugula Salad With Grilled Chicken, Corn, Tomatoes, And Blue Ch is a gluten free recipe with 4 servings. This recipe covers 33% of your daily requirements of vitamins and minerals. This main course has 360 calories, 34g of protein, and 16g of fat per serving. From preparation to the plate, this recipe takes roughly 20 minutes. The Fourth Of July will be even more special with this …
From fooddiez.com
From fooddiez.com
ARUGULA SALAD WITH GRILLED CHICKEN, CORN, TOMATOES, AND ...
Arugula Salad with Grilled Chicken, Corn, Tomatoes, and Blue Cheese. See original recipe at: marthastewart.com. kept by anmasa recipe by MarthaStewart.com. Categories: Arugula; Cherry Tomato; Chicken; Corn; Gorgonzola; Salad; print. Ingredients: 2 tablespoons olive oil, plus more for grates 1 pound chicken cutlets Coarse salt and ground pepper 4 ears corn, …
From keeprecipes.com
From keeprecipes.com
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