ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE
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.
ARUGULA SALAD WITH WHITE TRUFFLE OIL, MARCONA ALMONDS AND SHAVED PARMESAN
Steps:
- Whisk together the lemon juice, mustard and some salt and pepper in a large bowl; slowly whisk in the olive oil.
- Add the arugula, almonds and raisins and toss gently to coat. Transfer to a serving platter. Drizzle with the truffle oil, scatter the Parmesan on top and serve.
ARUGULA SALAD WITH SHAVED PARMESAN
Try this simple arugula salad recipe for a fresh side the whole family will love. It combines fresh peppery greens with tasty golden raisins, crunchy almonds and shaved parmesan. -Nicole Rash, Boise, Idaho
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the arugula, raisins and almonds. Drizzle with oil and lemon juice. Sprinkle with salt and pepper; toss to coat. Divide among 4 plates; top with cheese.
Nutrition Facts : Calories 181 calories, Fat 15g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 242mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
ARUGULA SALAD WITH SHAVED PARMESAN
This clean, simple salad has lots of bright flavors from the red onion, lemon juice vinaigrette, and arugula. Serve it after the main course or put a new spin on it by adding grilled shrimp or using it as a pizza topping.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Tear the large arugula leaves in half and place all the leaves into a salad bowl. Add the red onion and toss to combine.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour over the salad a little at a time until it is lightly coated. Divide the salad onto chilled salad plates. Top each plate with several slices of Parmesan cheese. Drizzle with olive oil and grind more pepper over. Serve immediately.
ARUGULA SALAD WITH ALMONDS AND PARMESAN
Enjoy this simple salad of peppery arugula, crunchy almonds, and salty Parmesan as an appetizer or side salad.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 5m
Number Of Ingredients 7
Steps:
- In a large bowl, combine almonds, oil, lemon juice, and vinegar; season with salt and pepper. Add arugula and Parmesan and toss to coat. Serve topped with more Parmesan.
Nutrition Facts : Calories 213 g, Fat 19 g, Fiber 2 g, Protein 7 g
ARUGULA SALAD WITH LEMON & TRUFFLE OIL DRESSING
Found this on the web. I like this recipe because it uses only truffle oil instead of a mixture of olive and truffle oils.
Provided by Grace Lynn
Categories Pears
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Put the baby arugula into a large bowl.
- Squeeze half a lemon over the arugula and add the zest.
- Toss the shaved cheese on top of the arugula. If you're adding pears, put that in the bowl now.
- If you're adding toasted walnuts, toss those on top as well.
- Drizzle everything in the bowl with truffle oil.
- Sprinkle a pinch of sea salt across the top and crack some black pepper across the whole bowl to taste.
- Mix all those lovely things together.
- Pile your delicious salad on plates. If you've poached eggs, place these on top of each serving of the salad (this tastes delicious when you break the yolk and eat it mixed in with your salad. Sounds weird, but it's good!
ARUGULA, GRAPE, AND ALMOND SALAD WITH SABA VINAIGRETTE
Provided by Suzanne Goin
Categories Salad Side Thanksgiving Vegetarian Almond Arugula Fall Healthy Low Cholesterol Grape Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Finely chop 7 grapes; transfer to a small bowl. Cut remaining grapes in half; transfer to another small bowl and set aside. Using a fork, mash chopped grapes in bowl into a purée. Stir in shallot, 1 tablespoon Sherry vinegar, and 1/4 teaspoon salt and let sit for 5 minutes. Whisk in oil and 1 tablespoon saba. Season vinaigrette to taste with salt, pepper, and more Sherry vinegar, if desired. DO AHEAD: Vinaigrette and halved grapes can be prepared 8 hours ahead. Cover and chill vinaigrette and grapes separately. Bring vinaigrette to room temperature and rewhisk before continuing.
- Combine arugula and halved grapes in a large bowl; drizzle with vinaigrette and season with salt and pepper. Toss salad to coat. Arrange salad on chilled dinner plates, dividing evenly. Scatter cheese and almonds over. Drizzle salads with more saba.
ARUGULA, GOLDEN CHERRIES, MARCONA ALMONDS AND PARMIGIANO-REGGIANO
Provided by Mindy Fox
Categories Salad Cheese Dairy Fruit Leafy Green Nut Vegetable Vegetarian Dinner Lunch Parmesan Cherry Tree Nut Almond Arugula Summer Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Cut the cherries in half lengthwise and place in a large serving bowl. Add the arugula, cheese and almonds. Drizzle with the oil and vinegar, crush a few generous pinches of salt over the top and season generously with pepper. Toss to combine. Taste and adjust the seasoning, if necessary.
ARUGULA AND ALMOND SALAD WITH DRIED CRANBERRIES
Make and share this Arugula and Almond Salad With Dried Cranberries recipe from Food.com.
Provided by Mom2Eight
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Begin by making the vinaigrette. Combine the vinaigrette ingredients in a mixing bowl and whisk together until the sugar and salt are dissolved. Add the olive oil in a thin stream while whisking until vinaigrette is emulsified.
- Now prepare the salad. In a large bowl, toss the arugula, sliced red onion, toasted almonds and cranberries. Dress with balsamic vinaigrette just before serving and toss gently to coat everything. Divide amongst plates and serve immediately.
Nutrition Facts : Calories 345.7, Fat 34.2, SaturatedFat 4.3, Sodium 608, Carbohydrate 8.7, Fiber 3.2, Sugar 3.2, Protein 4.3
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