WATERMELON AND ARUGULA SALAD
Provided by Ina Garten
Time 15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place the arugula and watermelon in a large bowl. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place on 6 salad plates.
- With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and sprinkle them on the arugula and watermelon. Sprinkle with salt and serve.
ARUGULA, WATERMELON AND FETA SALAD
Steps:
- Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
- Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.
MELON SALAD WITH ARUGULA, FENNEL, AND MARJORAM
Provided by Adam Sappington
Categories Salad Low Fat Kid-Friendly Quick & Easy Lunch Melon Fennel Arugula Fall Summer Healthy Low Cholesterol Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- 1. In a large bowl, combine the Canary and Charentais melons and watermelon. Sprinkle with the salt and toss to combine.
- 2. Add the fennel to the bowl. Drizzle the oil and vinegar over the melons and fennel and gently mix with your hands. Let the melon and fennel marinate in the dressing at room temperature for 10 minutes.
- 3. Add the arugula and marjoram to the bowl and toss until just combined. Season with salt. Transfer the salad to a large rimmed serving platter or shallow salad bowl. Pour any juice from the bowl over the top of the salad and dig in.
WATERMELON, FETA, AND ARUGULA SALAD WITH BALSAMIC GLAZE
Provided by Fred Thompson
Categories Salad Fourth of July Vegetarian Quick & Easy Low Cal High Fiber Dinner Lunch Feta Watermelon Arugula Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Arrange arugula over large platter. Scatter watermelon, then feta over. Drizzle with balsamic glaze and sprinkle with pepper.
ARUGULA-FENNEL SALAD
A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.
Provided by chrissiek
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 10.7 g, Cholesterol 5.9 mg, Fat 20.6 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 332.6 mg, Sugar 1.2 g
MELON AND AVOCADO SALAD WITH FENNEL AND CHILE
This sweet-savory, crunchy-creamy dish nods to California summers, when a drive to the market can often end with avocados and melons buckled in the back seat. The recipe is simple, and instantly impressive: It involves little more than scooping out the fresh fruit and topping it with a spicy-sweet pinch of sugar and a drizzle of dressing. Rubbing toasted fennel seeds, red-pepper flakes and lemon zest into sugar and salt helps their floral kick travel far. The salad's balance depends on your melon and avocado, so rely on taste more than measurements here. Adjust the ingredients as needed, until the salad is rich, punchy and bright, bite after bite.
Provided by Ali Slagle
Categories brunch, dinner, easy, lunch, weeknight, salads and dressings, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small skillet over medium-low, toast the fennel seeds and red-pepper flakes, shaking the pan occasionally, until fragrant, 1 to 2 minutes. Transfer them to a cutting board, then smash with a heavy pan until the fennel seeds break apart. (You can also do this using a mortar and pestle.)
- Transfer the mixture to a small bowl, then add the salt, sugar and 1 teaspoon freshly grated lemon zest. Rub the mixture with your fingers until you smell the lemon.
- Using a soup spoon, scoop out small spoonfuls of the melon and place them directly on a serving platter. Halve the avocados and remove the pit. Using the soup spoon, scoop out small spoonfuls of avocado and place on top of the melon.
- Drizzle the fruit with 2 teaspoons lemon juice, then sprinkle with some of the fennel-chile mixture. (Start with half of it, then add more to taste.) Drizzle with the olive oil, then taste and adjust acid (with lemon juice), richness (with oil), and salt and sweetness (with fennel mixture) until it tastes fresh and bright. Serve right away.
ARUGULA SALAD WITH GRILLED CHICKEN AND FENNEL
Make and share this Arugula Salad with Grilled Chicken and Fennel recipe from Food.com.
Provided by Tootalltygerlily
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Tip: Grill extra chicken one night, and then use it cold the next day, or chill a whole barbecued chicken purchased hot from the butcher shop or supermarket.
- Preheat barbecue until hot, then turn down to low.
- Keeping white base of fennel intact, remove upper green fronds and discard.
- Cut in half lengthwise down through base.
- Brush or lightly spray with 1 tbsp (15 mL) olive oil.
- Grill 10 to 15 minutes, turning frequently, or until softened and browned about the edges.
- Remove from barbecue, cool.
- Separate like celery from base and thinly slice crosswise; discard base.
- Whisk remaining olive oil with vinegar, garlic, salt and pepper.
- Use a vegetable peeler to make numerous flakes of cheese.
- Remove stems from arugula; discard.
- Wash leaves in several changes of water as arugula tends to be sandy.
- Dry; place in a large bowl with fennel slices and shredded chicken.
- When ready to serve, whisk dressing and pour over greens, toss salad.
- Divide among serving plates; scatter with Romano flakes.
Nutrition Facts : Calories 148.9, Fat 13.9, SaturatedFat 3.2, Cholesterol 9.8, Sodium 230.9, Carbohydrate 3.4, Fiber 1.2, Sugar 0.1, Protein 3.5
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