Baby Arugula And Walnut Salad In A Tomato Bowl Food

ARUGULA AND TOMATO SALAD

Arugula and Tomato Salad image

Provided by Food Network Kitchen

Time 20m

Yield 6 servings

Number Of Ingredients 7

Ingredients

8 campari or other cocktail tomatoes, quartered
1 pint yellow and/or orange cherry tomatoes, halved
1 teaspoon aged balsamic vinegar, plus more for drizzling
Kosher salt and freshly ground black pepper
5 ounces baby arugula (about 8 cups)
1 teaspoon extra-virgin olive oil, plus more for drizzling
Shaved parmesan cheese, for topping

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.

TORTELLINI SALAD WITH TOMATO-ARUGULA DRESSING

Tortellini Salad with Tomato-Arugula Dressing image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 17

Ingredients

2 packages frozen cheese tortellini
2 cups arugula (baby or regular)
1 cup grated Parmesan
1 cup oil-packed sun-dried tomatoes
1/4 cup fresh basil leaves
1/4 cup lightly toasted walnuts
1 tablespoon freshly squeezed lemon juice
1 clove garlic
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup oil-cured black olives, pitted and sliced
1 orange bell pepper, diced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup fresh basil, cut into chiffonade
Freshly grated Parmesan, for garnish

Steps:

For the tortellini and tomato-arugula dressing: Cook the tortellini to al dente according to the package directions. Drain and let cool.
In a food processor, add the arugula, Parmesan, sun-dried tomatoes, basil, walnuts, lemon juice and garlic and pulse until just combined. Slowly stream in the olive oil until the dressing has a nice rustic consistency, about 10 seconds. Season with salt and pepper.
For the salad: In a large bowl, mix the tortellini with the dressing until the pasta is completely coated. Add in the olives and bell peppers and mix. Season with salt and pepper and garnish with basil and Parmesan.

ARUGULA SALAD WITH TOMATOES

Arugula Salad with Tomatoes image

Plum-tomato wedges join a baby-arugula salad that features Mediterranean accents, including briny Kalamata olives and sweet green peppers.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 9

Ingredients

2 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil
2 cups baby arugula
1 pound plum tomatoes, cut into wedges
1/4 cup drained baby green peperoncini
1/2 cup Kalamata olives, pitted
1/2 red onion, thinly sliced
1/8 teaspoon coarse salt
Freshly ground pepper

Steps:

Whisk vinegar and oil in a bowl until emulsified. Put arugula, tomatoes, peperoncini, olives, and onion into another bowl. Drizzle with dressing; toss to combine. Season with the salt and pepper.

Nutrition Facts : Calories 209 g, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, Sodium 469 g

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