SHRIMP AND POTATO SALAD WITH ARUGULA PESTO
Shrimp and raw and cooked vegetables are brought together into a colorful dinner salad with the bright flavors of a lemony arugula pesto in this delicious dish.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a large saucepan, cover with cold water and season with salt. Bring to a boil, then reduce the heat to a gentle boil and cook until fork-tender, 8 to 10 minutes. Remove the potatoes with a slotted spoon to a large bowl, leaving the water in the pot.
- Fill a separate large bowl with ice water. Return the pot of water to a boil, add the green beans and cook until crisp-tender, 5 to 7 minutes. Drain and transfer to the ice water. Drain the beans again and add to the potatoes. Add the cherry tomatoes.
- Combine 2 cups arugula, 1/4 cup olive oil, the pine nuts, Parmesan, half of the garlic, half of the lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a food processor. Process until smooth. Pour the pesto over the vegetables and toss to coat.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add the red pepper flakes and remaining garlic and cook 30 seconds. Add the shrimp, sprinkle with the lemon zest and season with salt and pepper. Cook, turning once, until pink, 3 to 4 minutes. Remove from the heat.
- Toss the remaining arugula, 1 tablespoon olive oil and the lemon juice in a bowl; season with salt and pepper. Divide the arugula among shallow bowls and top with the vegetables and shrimp.
Nutrition Facts : Calories 420, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 137 milligrams, Sodium 526 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 23 grams, Sugar 6 grams
POTATO, PEPPER AND ARUGULA SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings, side dish
Time 10m
Number Of Ingredients 7
Steps:
- Scrub potatoes; do not peel. Cook in water to cover until they are tender but firm.
- Wash and trim stems from arugula, and dry it; cut coarsely.
- Rinse and dice red pepper.
- In serving bowl, mix mayonnaise, capers and red pepper.
- When potatoes are done, run under cold water; slice and mix with mayonnaise, and add arugula. Season with salt and pepper.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 3 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 469 milligrams, Sugar 3 grams
ARUGULA AND PEPPER SALAD
Steps:
- In large bowl toss together arugula and red pepper and onion. In empty 16 oz. jar combine garlic, vinegar, mustard and olive oil. Secure lid and shake until well mixed. Drizzle over salad and toss well. Taste and season with salt and pepper.
POTATO, ROASTED PEPPER AND ARUGULA SALAD
Categories Salad Onion Pepper Potato Side Arugula Bell Pepper Summer Healthy Bon Appétit
Yield Serves 12
Number Of Ingredients 9
Steps:
- Place potatoes in large pot. Cover with water. Boil until potatoes are just tender. Drain well. Transfer to large bowl. Mix in white wine.
- Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed. Rinse if necessary; pat dry. Cut peppers into 3/4-inch squares. Transfer to medium bowl.
- Combine anchovies and vinegar in small bowl. Gradually whisk in oil. Pour 2/3 cup dressing over peppers. Add remaining dressing, green onions and arugula to potatoes and mix gently. Season peppers and potatoes with salt and pepper. Let stand 30 minutes. Gently mix peppers into potatoes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
POTATO SALAD WITH CHIPOTLE PEPPERS(A MAN'S SALAD)
Warning WARNING !! This Tex Mex salad is Very SPICY !!! Use your best judgment in how much Chipotle peppers you use. Taste as you add just don't dump them all in. Each pepper has it's own heat level. Yes us Girls love it too! ;)
Provided by Rita1652
Categories Pork
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Mix first 7 ingredients together.
- Toss in remaining ingredients except 1 tablespoon bacon and salt and pepper.
- Mix well.
- Taste to see if you need to add salt and pepper.
- I myself like lots of pepper.
- Top with bacon bits.
- Chill& Serve.
ARUGULA SALAD WITH PARMESAN
Emulsifying a dressing isn't essential for a sublime salad: Instead, think of the oil and acid as seasonings for a vegetable. For this recipe, that's spicy arugula, dressed with olive oil, lemon and shards of Parmesan to create a salad classic in many Italian restaurants and homes. But whether olive oil or lemon should come first, like all seemingly simple questions, is complicated. James Beard, Marcella Hazan, Deborah Madison and Judy Rodgers all concurred: For a brighter-tasting salad, start with olive oil, which better adheres the liquids to the greens and doesn't obscure the lemon. Be sure to use full-flavored greens, then taste the dressed leaves and adjust seasonings until the arugula tastes like its greatest self.
Provided by Ali Slagle
Categories easy, salads and dressings, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
- Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.
BEEF, ARUGULA AND RED PEPPER PESTO SALAD
I just "discovered" arugula about a year ago and can't get enough of it. Unfortunately it is not always available, or fresh, where I live, but when it is, I love it. Baby spinach, watercress, or other salad green can be substituted. You can also use fire roasted red peppers from a jar instead of making your own. They are usually with the pickles and olives.
Provided by threeovens
Categories Greens
Time 35m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut peppers lengthwise in half, remove seeds and place peppers cut sides down on baking sheet lined with foil. Broil until charred, about 20 minutes. Cool, remove and discard skins, and cut peppers in wide strips.
- Combine peppers, walnuts, garlic, oil and salt in a food processor. Process until chunky.
- Combined arugula, feta cheese, croutons and salad dressing, if using in a large salad bowl or platter. Place steak on top.
- Spoon pesto over steak. Serves 4.
Nutrition Facts : Calories 468.4, Fat 37.8, SaturatedFat 12, Cholesterol 88.2, Sodium 497.8, Carbohydrate 8, Fiber 2.6, Sugar 4.6, Protein 25.3
ARUGULA PESTO POTATO SALAD
Categories Salad Blender Potato Side Fourth of July Picnic Vegetarian Quick & Easy Parmesan Pine Nut Arugula Summer Gourmet
Yield Serves 6
Number Of Ingredients 7
Steps:
- In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender, transfer them to a bowl, and let them cool to room temperature. In a blender purée the arugula with the pine nuts, the oil, the Parmesan, the butter, the garlic, and salt and pepper to taste, add the pesto to the potatoes, and combine the salad well.
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WARM POTATO SALAD WITH ARUGULA RECIPE - PAUL VIRANT
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5/5 (205)Total Time 40 minsServings 4-6
- Preheat the oven to 425°. Cut the potatoes into 1/2-inch wedges. Scatter the potato wedges on 1 large rimmed baking sheet, drizzle with 1 1/2 tablespoons of the olive oil and toss until coated. Season with salt and pepper and roast for about 25 minutes, until browned and crisp.
- In a small bowl, whisk the remaining 2 tablespoons of olive oil with the mustard and vinegar and season with salt and pepper. In a large bowl, toss the potatoes with the onion and arugula. Top with the dressing, toss again and serve right away.
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- Heat grill to medium high heat. While grill is heating, cut the potatoes in half (for baby potatoes), or in 1 inch cubes (for larger potatoes). Toss in a large bowl with 2 tablespoons of olive oil, 1 tablespoon of sea salt, garlic and black pepper.
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