Best Balsamic Arugula Salad Recipes

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ARUGULA SALAD WITH SHAVED PARMESAN AND BALSAMIC VINAIGRETTE



Arugula Salad with Shaved Parmesan and Balsamic Vinaigrette image

Provided by Food Network

Categories     side-dish

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
Freshly ground black pepper
1 clove garlic, peeled and smashed on a cutting board with the side of a knife, or more to taste
1/2 cup extra-virgin olive oil
12 ounces fresh arugula, washed and dried
2 ounces shaved Parmesan

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-GRILLED FLANK STEAK AND ARUGULA SALAD



Balsamic-Grilled Flank Steak and Arugula Salad image

There are salads, and then there's the Chateau Ste. Michelle Flank Steak & Arugula Salad - perfect for grilling and chilling with BFFs.

Provided by Chateau Ste Michelle

Categories     Salad     Beef and Pork Salad Recipes     Beef Salad Recipes

Time 8h35m

Yield 6

Number Of Ingredients 14

3 tablespoons balsamic vinegar
6 tablespoons olive oil
1 teaspoon Dijon mustard
1 clove garlic, minced
1 teaspoon shallot, minced
1 teaspoon salt
¼ teaspoon ground black pepper
1 ½ pounds flank steak (about 1-inch thick)
3 teaspoons balsamic vinegar
½ pound quality white cheddar cheese (such as Beecher's Flagship)
1 pint cherry tomatoes
1 (5 ounce) package arugula
1 drizzle extra-virgin olive oil
Kosher salt and freshly cracked black pepper

Steps:

  • Whisk together the 3 tablespoons balsamic vinegar, 6 tablespoons olive oil, Dijon, garlic, shallot, salt, and pepper. Place steak in a zip-top bag, pour balsamic mixture over, seal tightly, and refrigerate, 8 hours or overnight.
  • Heat grill and add marinated steak. Grill each side of the steak for 5 minutes, turning 90 degrees after 2 1/2 minutes to create a diamond mark on the steak. Remove from grill once internal temperature reaches 140 degrees F (60 degrees C). Brush with 3 teaspoons balsamic vinegar, season with salt, then cover and let rest for 10 minutes.
  • While steak is resting, grate cheese and slice cherry tomatoes in half. Cut the steak into thin slices and serve over a bed of arugula. Garnish with cherry tomatoes, cheese, a drizzle of extra-virgin olive oil, and freshly cracked pepper.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 5.7 g, Cholesterol 65 mg, Fat 31.8 g, Fiber 1 g, Protein 24.2 g, SaturatedFat 11.9 g, Sodium 750.1 mg, Sugar 2.2 g

GRILLED PROSCIUTTO WRAPPED SHRIMP AND ARUGULA SALAD WITH PICKLED ONIONS, AND BALSAMIC REDUCTION



Grilled Prosciutto Wrapped Shrimp and Arugula Salad with Pickled Onions, and Balsamic Reduction image

Provided by Guy Fieri

Categories     appetizer

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 19

3/4 cup dry white wine
3 garlic cloves, minced
1/2 teaspoon red pepper flakes
Salt
1/2 lemon, juiced
1/2 cup olive oil
1 pound (U-15) jumbo shrimp, peeled and deveined
1/4 pound thin prosciutto slices, cut into 1 or 2-inch strips (depending on the size of the shrimp)
10 (8-inch) skewers, soaked in warm water
1/2 cup red wine vinegar
2 tablespoons sugar
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water
1 medium red onion, thinly sliced
1 cup balsamic vinegar, plus 2 tablespoons
1/4 cup olive oil
1 pound baby arugula

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.

WATERMELON, FETA, AND ARUGULA SALAD WITH BALSAMIC GLAZE



Watermelon, Feta, and Arugula Salad with Balsamic Glaze image

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

1 5-ounce package baby arugula
8 cups 3/4-inch cubes seedless watermelon
1 7-ounce package feta cheese, crumbled
2 tablespoons balsamic vinegar glaze

Steps:

  • Arrange arugula over large platter. Scatter watermelon, then feta over. Drizzle with balsamic glaze and sprinkle with pepper.

BALSAMIC ROAST CHICKEN WITH ARUGULA AND TOMATO SALAD



Balsamic Roast Chicken with Arugula and Tomato Salad image

Provided by Tim Cole

Categories     Cheese     Chicken     Dairy     Garlic     Leafy Green     Tomato     Roast     Kid-Friendly     Quick & Easy     Bon Appétit     Small Plates

Yield Makes 4 servings

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, pressed
4 large chicken breast halves with skin and bone
8 cups arugula (about 4 ounces)
2 cups cherry tomatoes (about 10 ounces), halved
1 cup Parmesan cheese shavings

Steps:

  • Preheat oven to 450°F. Whisk oil, vinegar, and garlic in small bowl to blend. Season dressing generously with salt and pepper. Transfer 1/4 cup dressing to large resealable plastic bag. Add chicken and turn to coat. Let marinate 10 minutes. Place chicken, skin side up and still coated with marinade, onto rimmed baking sheet. Roast until brown and cooked through, about 25 minutes. Meanwhile, combine arugula, tomatoes, and cheese in large bowl. Mix in all but 2 tablespoons of remaining dressing. Divide salad among 4 plates. Cut chicken off bone. Slice chicken crosswise on slight diagonal. Overlap chicken slices atop each salad. Sprinkle with salt and pepper. Drizzle with 2 tablespoons dressing and serve.

WATERMELON, TOMATO, FETA AND ARUGULA SALAD W/ BALSAMIC GLAZE



Watermelon, Tomato, Feta and Arugula Salad w/ Balsamic Glaze image

Had this at a wedding rehearsal dinner in San Antonio and fell in LOVE

Provided by Danielle Matthews

Categories     Other Salads

Time 15m

Number Of Ingredients 5

1 5 oz package of baby arugula
2 large tomatoes- washed and cut up into 1 inch cubes
1 7 oz package of crumbled feta cheese
8 c seedless watermelon cut into 3/4 inch cubes
2 Tbsp balsamic vinegar glaze

Steps:

  • 1. Mix all ingredients together and drizzle with balsamic glaze and sprinkle with pepper. I use extra balsamic glaze but use to taste :)
  • 2. Balsamic glaze can usually be found in the vinegar section of your local grocery store but if you cant find it, you can make it yourself: boil 3/4 cup balsamic vinegar in a small saucepan until reduced to 3 tablespoons, 6 to 7 minutes

BALSAMIC ARUGULA SALAD



Balsamic Arugula Salad image

With four simple ingredients, this salad comes together in a flash and makes a sophisticated side with an arugula taste.-Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 4 servings.

Number Of Ingredients 4

6 cups fresh arugula or baby spinach
1/2 cup cherry tomatoes, halved
1/4 cup grated Parmesan cheese
1/4 cup balsamic vinaigrette

Steps:

  • In a large bowl, combine the arugula, tomatoes and cheese. Drizzle with vinaigrette; toss to coat. Serve immediately.

Nutrition Facts : Calories 63 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 211mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

BALSAMIC MARINATED FLANK STEAK WITH ARUGULA, TOMATO, AND SHAVED PARMESAN SALAD



BALSAMIC MARINATED FLANK STEAK WITH ARUGULA, TOMATO, AND SHAVED PARMESAN SALAD image

Categories     Salad     Beef

Yield sev 4

Number Of Ingredients 10

1/2 cup plus 2 TBS balsamic vinegar
3/4 cup plus 3 TBS olive oil
4 cloves garlic, coarsely chopped
2 TBS coarsely chopped rosemary leaves
1 (1 1/2-1 3/4 pound beef flank steak
Sal and freshly ground black pepper
2 cups arugula
1 pound cherry tomatoes, halved
1/2 small red onion, thinly sliced
1 (4 ounce) piece parmesan cheese.

Steps:

  • Whisk together ½ cup of the vinegar, ¾ cup of the oil, the garlic, and rosemary in a large dish (or use a thick, sealable plastic bag). Add the steak and turn to coat. Cover and let marinate in the refrigerator for at least 4 hours and up to 8 hours turning every 2 hours. Heat your grill to high. Remove the steak from the marinade and season with salt and pepper. Grill until lightly charred and crusty, 4 to 5 minutes. Turn the steak over, reduce the heat to medium or move to a cooler part of the grill and grill until medium=-rare 3, to 4 minutes more. Remove the steak to a cutting board and let rest for 5 minutes. Cut into ½ inch think slices against the grain of the meat. Whisk together the remaining 2 tablespoons vinegar and 3 tablespoons oil in a large bowl and season with salt and pepper. Add the arugula, tomatoes and onion and toss to coast. Divide the sliced steak amount 4 plates and top with some of the arugula salad. Using a vegetable peeler, shave thin slices of the parmesan over each dish

ARUGULA SALAD WITH GARLIC BALSAMIC VINAIGRETTE



Arugula Salad with Garlic Balsamic Vinaigrette image

Categories     Salad     Garlic     Leafy Green     Tomato     Quick & Easy     Low Cal     Vinegar     Arugula     Summer     Gourmet

Yield Makes 6 Servings

Number Of Ingredients 9

For garlic balsamic vinaigrette
2 garlic cloves, or to taste
1/4 teaspoon salt
1 tablespoon minced shallot
2 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
3 bunches arugula (about 1 pound total)
1 pint vine-ripened cherry tomatoes, halved
1 carrot, shredded

Steps:

  • Make vinaigrette:
  • Mince garlic and mash to a paste with salt. In a bowl whisk together garlic paste, shallot, and vinegar and add oil in a stream, whisking until emulsified. Vinaigrette may be made 2 days ahead and chilled, covered. Bring vinaigrette to room temperature and whisk well before using.
  • Trim arugula and tear leaves in half. In a bowl toss together arugula, tomatoes, and carrot.
  • Just before serving, drizzle vinaigrette over salad and toss with salt and pepper to taste.

GRILLED BACON SALAD WITH ARUGULA AND BALSAMIC



Grilled Bacon Salad with Arugula and Balsamic image

A very easy and simple recipe that surely everybody will love! It is also KETO.

Provided by lindarosario

Categories     Meat and Poultry Recipes     Pork     Bacon     Salad

Time 15m

Yield 4

Number Of Ingredients 8

4 ounces arugula
8 ounces thick-cut bacon
½ cup grape tomatoes, halved
⅛ cup shaved Parmesan cheese, or to taste
1 tablespoon balsamic vinegar, or to taste
1 tablespoon olive oil, or as needed
sea salt to taste
freshly ground pepper to taste

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

ARUGULA SALAD WITH BALSAMIC DRESSING



Arugula Salad With Balsamic Dressing image

Provided by Pierre Franey

Categories     easy, salads and dressings

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

1 tablespoon Dijon-style mustard
1 tablespoon balsamic vinegar
1 teaspoon finely minced garlic
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon cold water
2/3 cup olive oil
1/2 pound arugula leaves
3/4 cup coarsely chopped red onion
2 hard-cooked eggs
Garlic croutons (see recipe) coarsely chopped

Steps:

  • Put mustard in a small mixing bowl and add vinegar. Beat to a thin paste. Add garlic, salt, pepper and water. Blend well.
  • Beat the mixture vigorously while adding the oil.
  • Rinse arugula thoroughly and pat leaves dry. There should be about 8 cups. Put in a mixing bowl.
  • Add onion and eggs and pour the dressing over all. Toss to blend well and add croutons

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 26 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 241 milligrams, Sugar 2 grams, TransFat 0 grams

SKINNY CHICKEN MILANESE WITH BALSAMIC ARUGULA SALAD



Skinny Chicken Milanese with Balsamic Arugula Salad image

Peppery arugula and crispy chicken join forces in this dish that makes a lovely light dinner or a filling and flavorful lunch for two.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 30m

Yield 2

Number Of Ingredients 15

2 egg whites
2 boneless skinless chicken breasts (4 oz each)
1/2 cup Progresso™ plain panko crispy bread crumbs
1 teaspoon Italian seasoning
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon salt
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 teaspoon ground black pepper
1/8 teaspoon salt
1 teaspoon olive oil
1/2 cup red onion, thinly sliced
4 cups baby arugula, from 5-oz container
1 1/2 cups quartered cherry tomatoes
2 tablespoons shaved Parmesan cheese

Steps:

  • Line cookie sheet with foil; top with wire rack. Spray rack with cooking spray.
  • In small bowl, lightly beat egg whites with fork; set aside. Place chicken between 2 sheets of plastic wrap, and pound to about 1/4 inch. Add to bowl with egg whites, and coat thoroughly.
  • Move oven rack 8 inches from heating element. Heat broiler to high. In small bowl, mix bread crumbs, Italian seasoning and pepper flakes. Let excess egg white drip from chicken, then sprinkle chicken with 1/8 teaspoon salt. Add chicken to bowl with bread crumb mixture, pressing onto chicken. Place on rack. Broil 5 to 6 minutes; turn, and broil 3 to 5 minutes on other side or until chicken is cooked through and coating begins to brown.
  • Meanwhile, in large bowl, mix vinegar, sugar, pepper, 1/8 teaspoon salt and the oil. Add onion, and toss to coat. Let stand until chicken is finished cooking, then add arugula, and toss to coat.
  • Divide salad between 2 plates. Top with chicken breast, then tomatoes, followed by Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 380, Carbohydrate 35 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 3 g, Protein 36 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 11 g, TransFat 0 g

FRITTATA, FRUIT STUFFED CREPES, MANGO AND ARUGULA SALAD WITH BALSAMIC VINAIGRETTE DRESSING



Frittata, Fruit Stuffed Crepes, Mango and Arugula Salad with Balsamic Vinaigrette Dressing image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 16

2 cups mushrooms
1/2 cup onions
1/2 cup olives
1/2 cup cheddar cheese
1/2 cup olive oil plus 3 tablespoons
Salt and pepper
5 eggs
1/2 cup flour
3/4 cup milk
1 tablespoon sugar
2 tablespoons melted butter
Fruit of choice, for stuffing
1 mango
1 bunch arugula
1/2 red onion
1/2 cup balsamic vinegar

Steps:

  • Slice the mushrooms, dice the onions, chop the olives and grate the cheese. In a non-stick skillet add the 3 tablespoons of olive oil and saute the onions then add the mushrooms. Cook until there is no moisture. Add salt, pepper and olives. Add the cheese and 4 eggs and lower the flame. Cook for 1 minute and put skillet in a 375 degree F preheated oven until the frittata sets.
  • Mix 1 egg, the flour, milk, sugar and butter until well blended. Pour 2 tablespoons of the batter into a hot (not too hot) skillet that is slightly greased. Cook for about 30 seconds or until the crepe is golden brown, then flip and cook for about 15 seconds on the opposite side. Remove from the heat and stuff with fruit.
  • Slice or dice the mango and the red onion. Put in a bowl with the arugula.
  • Combine the balsamic vinegar, remaining 1/2 cup of olive oil, salt and pepper, shake well and pour over the salad.

SALMON CONFIT IN OLIVE OIL WITH ARUGULA SALAD AND BALSAMIC VINEGAR



Salmon Confit in Olive Oil with Arugula Salad and Balsamic Vinegar image

Provided by Christian Delouvrier

Categories     Salad     Fish     Leafy Green     Appetizer     Cocktail Party     Quick & Easy     Dinner     Vinegar     Salmon     Arugula     Shower     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 6

4 cups light olive oil
Bouquet Garni
Four 6-ounce boneless, skinless Copper River salmon filets
1 1/2 pounds micro arugula, washed and patted dry
Sel de Guerande to taste
4 teaspoons aged balsamic vinegar (see note)

Steps:

  • 1. Combine the olive oil with the Bouquet Garni in a shallow, heavy-bottomed pan large enough to hold the salmon in a single layer over very low heat until the oil reaches 150°F on an instant-read thermometer.
  • 2. Add the salmon and cook, at a constant temperature, for about 5 minutes or just until the salmon has begun to firm up. Using a slotted spatula, lift the salmon from the pan and place on a double layer of paper towels to drain.
  • 3. Place a small mound of micro arugula in the center of each of four plates. Lay a piece of salmon on top of the greens on each plate. Sprinkle sel de Guerande over the salmon. Drizzle a teaspoon of balsamic vinegar over the salad and salmon on each plate and serve.

MAPLE BALSAMIC STEAK WITH PEAR ARUGULA AND GOAT CHEESE SALAD



Maple Balsamic Steak with Pear Arugula and Goat Cheese Salad image

Number Of Ingredients 11

5 ounces baby arugula
4 ounces goat cheese
2 pears
1 red onion
1.5 pounds ribeye steak
6 tablespoons balsamic vinegar
3 tablespoons pure maple syrup
1 teaspoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Coconut oil

Steps:

  • In a large bowl, whisk together vinegar, maple syrup, Dijon, salt, and pepper. Transfer 1/2 to a small bowl.
  • Place steak in large bowl and turn to coat.
  • Heat a grill pan, outdoor grill or skillet over medium-high heat.
  • Wash, core, and cut pears into thin wedges. Peel and thinly slice onion into half rings.
  • Coat grill or bottom of skill with oil. Add pear and onion slices; cook until lightly browned and tender, 2-3 minus a side. Transfer to a large salad bowl.
  • Cook steak in/on grill until desired doneness, 2-3 minutes per side. Transfer to a cutting board and loosely cover with foil.
  • Wash and dry agugula. Add to salad bowl with pears and onions. Toss.
  • Crumble goat cheese.

ARUGULA SALAD WITH BUFFALO MOZZARELLA, GRILLED RED PEPPERS, BALSAMIC AND PROSCIUTTO



ARUGULA SALAD WITH BUFFALO MOZZARELLA, GRILLED RED PEPPERS, BALSAMIC AND PROSCIUTTO image

Categories     Salad     Side     No-Cook     Quick & Easy     Healthy     Lettuce

Yield 2-3

Number Of Ingredients 7

2 cups baby arugula
1 red bell pepper, roasted
1 buffalo mozzarella ball, torn into rustic
pieces
4 slices of prosciutto
Balsamic vinegar and extra virgin olive oil, l part balsamic, 2 parts olive oil
salt and pepper to taste

Steps:

  • To prepare red pepper, quarter and toss in olive oil, salt and pepper to taste. Place on a baking sheet and cook skin side down in a 375 degree oven until skin begins to blacken and pepper is tender. Once charred, remove from oven and let cool slightly. Working while peppers are still warm, peel off skin and cut pepper into long thin strips. To make viniagrette, combine vinegar and oil in a bowl and whisk until combined. Season with salt and pepper. To finish, toss arugula in balsamic vinaigrette and place on plate. Cover with red pepper, mozzarella and prosciutto.

SKINNY CHICKEN MILANESE WITH BALSAMIC ARUGULA SALAD



Skinny Chicken Milanese with Balsamic Arugula Salad image

Peppery arugula and crispy chicken join forces in this dish that makes a lovely light dinner or a filling and flavorful lunch for two. ...MORE+ LESS-

Provided by @MakeItYours

Number Of Ingredients 15

2 egg whites
2 boneless skinless chicken breasts (4 oz each)
1/2 cup Progresso™ plain panko crispy bread crumbs
1 teaspoon Italian seasoning
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon salt
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 teaspoon ground black pepper
1/8 teaspoon salt
1 teaspoon olive oil
1/2 cup red onion, thinly sliced
4 cups baby arugula, from 5-oz container
1 1/2 cups quartered cherry tomatoes
2 tablespoons shaved Parmesan cheese

Steps:

  • Line cookie sheet with foil; top with wire rack. Spray rack with cooking spray.
  • In small bowl, lightly beat egg whites with fork; set aside. Place chicken between 2 sheets of plastic wrap, and pound to about 1/4 inch. Add to bowl with egg whites, and coat thoroughly.
  • Move oven rack 8 inches from heating element. Heat broiler to high. In small bowl, mix bread crumbs, Italian seasoning and pepper flakes. Let excess egg white drip from chicken, then sprinkle chicken with 1/8 teaspoon salt. Add chicken to bowl with bread crumb mixture, pressing onto chicken. Place on rack. Broil 5 to 6 minutes; turn, and broil 3 to 5 minutes on other side or until chicken is cooked through and coating begins to brown.
  • Meanwhile, in large bowl, mix vinegar, sugar, pepper, 1/8 teaspoon salt and the oil. Add onion, and toss to coat. Let stand until chicken is finished cooking, then add arugula, and toss to coat.
  • Divide salad between 2 plates. Top with chicken breast, then tomatoes, followed by Parmesan cheese. Serve immediately.

FALL ARUGULA SALAD WITH BALSAMIC VINAIGRETTE



FALL ARUGULA SALAD WITH BALSAMIC VINAIGRETTE image

Categories     Salad     Cheese     Fruit     Leafy Green     Nut     Vegetable     Appetizer     Side     No-Cook     Thanksgiving     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Lunch     Buffet     Salad Dressing     Apple     Bacon     Fall     Healthy     Raw     Potluck

Number Of Ingredients 8

2 Tb balsamic vinegar
2 Tb olive oil
1 Tb honey
1 Tb Dijon mustard
1 bag arugula
1 apple, cored and sliced thinly
¼ c walnuts, toasted and chopped
1 oz. blue cheese or gorgonzola

Steps:

  • Whisk balsamic, olive oil, honey, and Dijon together then toss into arugula to coat. Divvy up arugula into suitable portions. Top with apple, walnuts, and blue cheese/gorgonzola. May also top with bacon.

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