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
WHITE BEAN AND ARUGULA SALAD
Steps:
- The night before, place the beans in a large bowl and add water to cover by 2 inches. Soak overnight in the refrigerator. The following day, drain the beans, rinse under cold water, and drain again.
- Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted. Add the beans and enough water to cover them by 3 inches. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer gently for 45 minutes, until tender. Drain the beans and onions and transfer to a mixing bowl.
- Meanwhile, heat the 1/2 cup of olive oil in a 10- to 12-inch saute pan over medium-high heat. Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. Pour the hot oil mixture over the warm drained beans, tossing well. Allow to cool for 10 minutes only. While still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasonings, and serve warm or at room temperature.
LEMONY WHITE BEAN AND ARUGULA SALAD
Provided by Giada De Laurentiis
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Salad: In a large salad bowl, combine the arugula, beans, red onion, and capers.
- Dressing: In a small bowl, whisk together the lemon juice, maple syrup and lemon zest. Slowly whisk in the oil until smooth and combined. Season with salt and pepper, to taste.
- Pour the dressing over the salad and toss well to coat. Serve.
LEMON BUTTER
Serve this thick and creamy, lemon-flavored butter warm over gingerbread or blueberry muffins. You can also top ice cream with it! This recipe will also work with margarine instead of butter.
Provided by dramstad
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, combine sugar, cornstarch, and lemon zest. Stir in water and lemon juice, and continue stirring. After the mixture thickens and bubbles, continue to heat and stir for another two minutes.
- Remove the sauce from the heat and stir in the butter. Serve warm.
Nutrition Facts : Calories 74.9 calories, Carbohydrate 14.7 g, Cholesterol 5.4 mg, Fat 2 g, SaturatedFat 1.3 g, Sodium 14.6 mg, Sugar 12.6 g
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