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.
ARUGULA SALAD WITH BACON, DATES, ALMONDS AND PARMESAN
Make and share this Arugula Salad With Bacon, Dates, Almonds and Parmesan recipe from Food.com.
Provided by KerfuffleUponWincle
Categories Salad Dressings
Time 18m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Fry the bacon in a large skillet over medium heat until crisp, about 8 minutes.
- Meanwhile, in a large bowl, combine the arugula, dates, almonds, and Parmesan; set aside.
- Transfer the bacon to a paper towel-lined plate.
- Carefully pour 2 tablespoons of the warm drippings into a small bowl. Add the vinegar, mustard, salt, pepper, and oil; whisk until combined.
- Drizzle the warm vinaigrette over the salad and toss.
- Divide among plates and top with crumbled bacon.
GRILLED PROSCIUTTO WRAPPED SHRIMP AND ARUGULA SALAD WITH PICKLED ONIONS, AND BALSAMIC REDUCTION
Provided by Guy Fieri
Categories appetizer
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- To prep the shrimp: Whisk together the wine, garlic, red pepper, salt and lemon juice. Slowly pour in the olive oil. Add the shrimp and toss to coat. Let stand at room temperature for about 20 minutes.
- Meanwhile, pickle the onions. Combine in a medium sauce pot, red wine vinegar, sugar, red pepper flakes, salt, black pepper and water. Bring to a boil and pour over the onions. Let cool and then refrigerate.
- In another small saucepan, place the 1 cup of balsamic over medium heat and reduce until the vinegar becomes syrupy, about 10 minutes. Remove from the heat and let sit at room temperature until ready to use. May need to reheat for use.
- Have the grill preheated to medium-high.
- Drain shrimp and reserve the marinade. Wrap 1 prosciutto strip around each shrimp and place 2 shrimp on each skewer, leaving a little room between each shrimp. Brush each of the skewers with some of the reserved marinade and place on the grill. Grill the shrimp until the prosciutto is crispy and the shrimp turn opaque and are cooked through, about 3 minutes per side.
- In a large bowl, dress the arugula and the pickled onions with remaining balsamic, a splash of olive oil, salt and pepper. Transfer to a serving dish and top with the shrimp skewers. Drizzle the balsamic reduction over the top.
ARUGULA CORN SALAD WITH BACON RECIPE
Make and share this Arugula Corn Salad With Bacon Recipe recipe from Food.com.
Provided by dicentra
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the corn ears, in their husks, either on the grill for a smokey flavor, or by steaming in a large covered stock pot with an inch of boiling water at the bottom of the pot, for 12-15 minutes.
- Let the corn cool (can run under cold water to speed up the cooling), remove the husks and silk. I recommend cooking the corn in the husks for the added flavor that the husks impart.
- If you boil or steam the corn ears after you've already husked them, or if you cook them in the microwave, reduce the cooking time by a few minutes.To remove the kernels from the cobs, stand a corn cob vertically over a large, shallow bowl.
- Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob. Note: it may help to work over a low table, to be in a better ergonomic position to cut the cobs this way.
- In a medium sized bowl, mix together the corn, chopped arugula, bacon, and onions. In a separate bowl, whisk together the oil, vinegar, salt and pepper, and cumin.
- Mix dressing into salad just before serving. Taste and add more vinegar if necessary to balance the sweetness of the corn.
Nutrition Facts : Calories 201.5, Fat 8.7, SaturatedFat 2, Cholesterol 8.8, Sodium 210.5, Carbohydrate 27.9, Fiber 3.2, Sugar 9.3, Protein 8.1
GRILLED BACON SALAD WITH ARUGULA AND BALSAMIC
A very easy and simple recipe that surely everybody will love! It is also KETO.
Provided by lindarosario
Categories Bacon Salad
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Lay bacon slices on the hot grill; cook until brown on the bottom, about 2 minutes. Flip and cook 1 minute more. Transfer to a plate.
- Tear arugula into bite-sized pieces and arrange over the bacon. Scatter tomatoes and Parmesan cheese on top. Drizzle very lightly with olive oil and a few drops of balsamic vinegar. Season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 3 g, Cholesterol 22.6 mg, Fat 12.1 g, Fiber 0.7 g, Protein 8.7 g, SaturatedFat 3.5 g, Sodium 555.9 mg, Sugar 1.2 g
GRILLED BACON SALAD WITH ARUGULA AND BALSAMIC
A very easy and simple recipe that surely everybody will love! It is also KETO.
Provided by lindarosario
Categories Bacon Salad
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Lay bacon slices on the hot grill; cook until brown on the bottom, about 2 minutes. Flip and cook 1 minute more. Transfer to a plate.
- Tear arugula into bite-sized pieces and arrange over the bacon. Scatter tomatoes and Parmesan cheese on top. Drizzle very lightly with olive oil and a few drops of balsamic vinegar. Season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 3 g, Cholesterol 22.6 mg, Fat 12.1 g, Fiber 0.7 g, Protein 8.7 g, SaturatedFat 3.5 g, Sodium 555.9 mg, Sugar 1.2 g
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- 2. In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add the garlic and sauté for 1 minute or so. Add the tomatoes, and let cook for about 5 minutes, only stirring every minute or so. Turn off heat and season tomatoes with salt and pepper.
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5/5 (3)Total Time 25 minsCategory SaladCalories 294 per serving
- Prepare the Tomato Basil Vinaigrette: Add all ingredients to a food processor and process until chopped and well combined. Taste, add salt and pepper and adjust as necessary, adding more olive oil if needed. (This vinaigrette is should not be overly acidic, so the flavours of the basil, tomato and jalapeno aren't over-powered.) Place into a jar and refrigerate until needed.
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- Brush peach halves with softened butter. Grill over medium-high heat 5-8 minutes, turning once until nicely charred on the outside. Transfer peaches to a cutting board and let cool slightly. Once cooled, slice into wedges. Set aside.
- In a large serving bowl, combine cherries and arugula. Arrange grilled peach wedges over top and set aside.
- Make the vinaigrette. Place raspberries in a small bowl and sprinkle with sugar. Let stand 5 minutes then mash thoroughly until smooth. Transfer mashed raspberry to a jar with a tight-fitting lid. Add vinegar, oil, agave, and salt to jar and screw on lid. Shake thoroughly until smooth. Add a little more agave if the dressing is too tart.
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From myrecipes.com
5/5 (18)Calories 247 per serving
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- Combine yogurt, vinegar, oil, and pepper in a small bowl, stirring well with a whisk. Drizzle vinegar mixture over shrimp mixture; toss gently to combine. Place 2 1/4 cups salad mixture on each of 4 plates; divide crumbled bacon evenly among salads.
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- Preheat oven to 450 F. Toss sweet potatoes with olive oil and a little bit of salt and pepper, then roast in the oven for 20 minutes.
- Mix together ingredients for balsamic dressing/marinade, whisking together well. Cut chicken breasts in half lengthwise, then place chicken in a large plastic bag and pour half of the balsamic mixture into the bag, making sure to not let the other half come into contact with the raw chicken. Let chicken sit for 5-10 min.
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- Doesn’t it turn out beautiful? I love the colors of this salad. It is ready to eat. Lunch or dinner (or an afternoon snack) is served!
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