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
ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE
Provided by Giada De Laurentiis
Categories main-dish
Time 3h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
- Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.
STUFFED CREPES
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Mix 3/4 cup ricotta with 2 tablespoons sugar. Spread 8 prepared 12-inch crepes with the sweetened ricotta and fold into quarters. Top with sliced strawberries and drizzle with warm chocolate sauce.
WHAT'S IN THE FRIDGE FRITTATA
Great for a last-minute breakfast, brunch or lunch, this special frittata has a combination of crab and Swiss cheese that my guests rave about. I also like to use sausage and cheddar cheese with asparagus. —Deborah Posey, Virginia Beach, Virginia
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk eggs; set aside. In an 8-in. ovenproof skillet, saute the onion, pepper and mushrooms in oil until tender. Reduce heat; sprinkle with crab. Top with eggs. Cover and cook until nearly set, 5-7 minutes., Uncover skillet; sprinkle with cheese and, if desired, parsley. Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Let stand for 5 minutes. Cut into wedges.
Nutrition Facts : Calories 215 calories, Fat 13g fat (4g saturated fat), Cholesterol 361mg cholesterol, Sodium 265mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
ARUGULA SALAD WITH SHAVED PARMESAN AND BALSAMIC VINAIGRETTE
Steps:
- In a small stainless steel or glass bowl, whisk together the vinegar, mustard, sugar, salt, pepper, and garlic until the sugar and salt are dissolved. While continuing to whisk, add the olive oil in a thin, steady stream until emulsified. Taste and adjust the seasoning, if necessary.
- Place the arugula in a large salad bowl and toss with some of the vinaigrette. Divide the salad among serving plates and garnish with shaved Parmesan. Serve immediately.
BALSAMIC VINAIGRETTE
Steps:
- In a medium bowl whisk together the vinegar, mustard, shallot, hot pepper sauce and salt. continue to whisk while adding the oil in a slow stream; the dressing will thicken. Add freshly ground pepper to taste, and adjust the seasoning. Use within an hour or so of completion.
SIMPLE SALAD WITH BALSAMIC VINAIGRETTE
Provided by The Hearty Boys
Categories main-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Toss the greens, salt and pepper together with just enough vinaigrette to coat, about 1/2 cup. Place them in a decorative bowl and top with the grape tomatoes and bell pepper. Serve the remaining vinaigrette on the side.
- Put the shallot and basil into the bowl of a food processor fitted with a metal blade. Pulse until the shallot is finely chopped. Add the balsamic, sugar, salt and pepper and pulse again. With the machine running, add the olive oil in a steady stream through the feed tube. Pour the vinaigrette into a small bowl and serve.
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- Place 1/4 cup balsamic vinegar in a pan on medium heat. Simmer around 5 to 6 minutes until it thickens and reduces in half to around 2 tablespoons.It should be thick and coat the back of a spoon.
- Transfer this to a bowl or measuring jar. Add olive oil, maple syrup, garlic powder, black pepper and salt to taste. Mix everything and set aside.
- Meanwhile place 1/2 cup pecans (or 3/4 cup if you like more nuts) in a pan on medium heat. Roast for 7 to 8 minutes, stirring often (else nuts will burn) until browned and toasted.Then chop the pecans into bite size pieces.
- To a large bowl, add arugula, chopped mangoes, toasted pecans. Drizzle the dressing and mix.Serve the mango arugula salad immediately. You can also add some goat cheese on top before serving.
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