ARUGULA AND TOMATO SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
- Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.
ARUGULA AND TOMATO SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pick over the arugula leaves and discard any tough stems. Rinse and drain the leaves well. Pat them dry. Place the arugula, tomatoes, onion and parsley in a salad bowl.
- Place the vinegar in a small bowl. Add salt and pepper. Start beating while gradually adding the oil. Pour the sauce over the salad, toss and blend well.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 400 milligrams, Sugar 4 grams
FAVORITE LAYERED SALAD
This salad offers the best that summer produce has to offer, and it looks so beautiful layered in a glass bowl. It's almost too pretty to dig into...almost! And it's perfect for potlucks. -Jodi Anderson, Overbrook, Kansas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a 3-qt. trifle bowl or glass bowl, combine romaine and spinach. Layer with mushrooms, tomatoes, carrot, onion, pepper, cucumber and peas. Combine Miracle Whip and sugar; spread over peas. Sprinkle with cheese and bacon. Chill until serving.
Nutrition Facts : Calories 131 calories, Fat 6g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 293mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
SLICED TOMATO SALAD
I got this recipe from my grandmother. It's a perfect platter to serve with burgers or hot sandwiches. -Kendal Tangedal, Plentywood, Montana
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Arrange tomatoes and onions on a large rimmed serving platter. In a small bowl, whisk the oil, lemon juice, oregano, salt and pepper. Drizzle over top. Sprinkle with parsley.
Nutrition Facts : Calories 94 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
LAYERED SALAD OF SLICED TOMATOES, ARUGULA AND TAPENADE TOAST
Steps:
- In a small saucepan, combine minced shallots, garlic and sherry vinegar. Cook over very low heat until the shallots are soft and fragrant, about 15 minutes. Strain shallots and garlic, reserving the liquid.
- To prepare a tapenade vinaigrette, combine shallots, garlic, olives, anchovies and capers in a food processor. Process until smooth. Add olive oil through the feed tube in a slow steady stream until the mixture is emulsified. Transfer to a small bowl, and whisk the reserved liquid in. Season with salt and pepper.
- Reserve 1 1/2 tablespoons of the tapenade vinaigrette in a small covered container. In a shallow glass or china bowl, layer slices of tomato with sliced shallots, the remaining tapenade vinaigrette and salt and pepper to taste. Cover with plastic wrap, and marinate, refrigerated, for 2 to 12 hours.
- Strain tomatoes in a colander over a large, shallow bowl. Transfer tomatoes to a plate. Dip toasted bread slices in the marinade in bowl, and set aside on another plate. In a medium mixing bowl, combine arugula leaves with the reserved 1 1/2 tablespoons of tapenade vinaigrette.
- To assemble, on each of four plates place a slice of bread, 2 slices of tomato and a few arugula leaves. Top leaves with another slice of bread, tomato slices and a few more leaves. Serve immediately.
Nutrition Facts : @context http, Calories 411, UnsaturatedFat 24 grams, Carbohydrate 31 grams, Fat 30 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 680 milligrams, Sugar 10 grams, TransFat 0 grams
TORTELLINI SALAD WITH TOMATO-ARUGULA DRESSING
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the tortellini and tomato-arugula dressing: Cook the tortellini to al dente according to the package directions. Drain and let cool.
- In a food processor, add the arugula, Parmesan, sun-dried tomatoes, basil, walnuts, lemon juice and garlic and pulse until just combined. Slowly stream in the olive oil until the dressing has a nice rustic consistency, about 10 seconds. Season with salt and pepper.
- For the salad: In a large bowl, mix the tortellini with the dressing until the pasta is completely coated. Add in the olives and bell peppers and mix. Season with salt and pepper and garnish with basil and Parmesan.
ROASTED TOMATO, ARUGULA AND MOZZARELLA SALAD
Provided by Patrick and Gina Neely : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F.
- Add the tomatoes to a shallow 2-quart casserole dish in a single layer.
- Toss the tomatoes with the oil, and salt and pepper, to taste. Make sure the tomatoes are cut side up after tossing. Roast until the tomatoes are extremely tender, about 35 to 40 minutes. Remove them from the oven and keep warm.
- In a large salad bowl, toss the arugula, mozzarella balls, basil and the warm tomatoes along with any juices from the dish. Drizzle with some good balsamic and season with salt and pepper, to taste.
ARUGULA SALAD WITH TOMATOES
Plum-tomato wedges join a baby-arugula salad that features Mediterranean accents, including briny Kalamata olives and sweet green peppers.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Whisk vinegar and oil in a bowl until emulsified. Put arugula, tomatoes, peperoncini, olives, and onion into another bowl. Drizzle with dressing; toss to combine. Season with the salt and pepper.
Nutrition Facts : Calories 209 g, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, Sodium 469 g
HEIRLOOM TOMATO SALAD WITH FENNEL, RADISHES, RED ONION AND ARUGULA
Provided by Suzanne Hamlin
Categories salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 20
Steps:
- With the side of a sharp heavy knife, or with a mortar and pestle, crush the fennel seed, coriander seed and peppercorns. Put the julienned fennel bulb, red onion and sliced radishes in a bowl and mix with half the spices. Add a pinch of salt and pepper, a dash of balsamic and a tablespoon of olive oil.
- Wash and dry the tiny heirloom tomatoes and add to the fennel mix, with the minced shallot and the basil. Adjust the seasoning again, adding more ground spices to taste. Toss together and chill.
- Cut the yellow and red beefsteak tomatoes into 8 wedges each. Season with salt, pepper and a little olive oil. Set aside.
- Toss the arugula with a little olive oil and place on a large platter. Transfer the fennel and tomato salad and all of its juices to the middle of the bed of arugula. Arrange the yellow and red beefsteak wedges around the salad. Sprinkle minced garlic chives over the whole salad. Garnish with double basil sprigs.
- If using the baguette, cut into small slices, toast them if desired and arrange as a border around the salad.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 19 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 724 milligrams, Sugar 8 grams
SLICED TOMATOES WITH BLUE-CHEESE DRESSING
Steps:
- Core the tomatoes, and cut into thick slices. Peel the onion, and slice.
- Combine the vinegar, oil, cheese, salt and pepper in a mixing bowl. Blend with a wire whisk (the dressing should be lumpy).
- Arrange the lettuce leaves, slices of tomatoes and onions on a cold serving plate, alternating them and slightly overlapping. Pour the dressing over all. Sprinkle with the basil, and serve.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 19 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 459 milligrams, Sugar 4 grams
TOMATO AND ARUGULA SALAD
Provided by Pierre Franey
Categories dinner, easy, lunch, quick, salads and dressings, appetizer, main course, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pick over the arugula and discard any tough stems. In a large salad bowl add the tomatoes, arugula, onions, garlic, basil, vinegar, salt and pepper and olive oil. Toss well and serve.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 340 milligrams, Sugar 4 grams
CHILEAN CABBAGE AND AVOCADO SLAW
Coleslaw meets guacamole here in this utterly simple mix of shredded cabbage, salt, lemon, and puréed avocado. The chef Iliana de la Vega, who was born in Oaxaca, Mexico, served it at a delicious Latin-themed lunch she prepared at the "Healthy Kitchens, Healthy Lives" conference this year at the Culinary Institute of America in Napa Valley. I couldn't get enough of it. I sat with Iliana at the lunch and asked her about the salad. "Just salt the cabbage, let it sit for a while, then add lots of lemon juice and the mashed avocado," she said. That really is all there is to it. Shred the cabbage thin and for best results let it sit, after salting generously, for an hour or more, to tenderize it and draw out strong-tasting juices.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer
Time 15m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Place shredded cabbage in a large bowl or colander and salt generously. Tossand rub the salt into cabbage with your hands. Let sit for 1 hour or longer (refrigerate if longer than 1 hour). If cabbage tastes too salty, rinse, then squeeze out excess moisture and transfer to a dry bowl.
- Toss cabbage with half the lemon juice.
- Mash avocados in a mortar and pestle, or in a bowl using a fork, potato masher or a whisk. Add salt to taste and remaining lemon juice and mix until smooth. Scrape into the bowl with cabbage and stir together until shredded cabbage is thoroughly coated with mashed avocado. Taste and adjust salt. Add pepper if desired. If mixture isn't creamy, add more avocado.
Nutrition Facts : @context http, Calories 85, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 163 milligrams, Sugar 1 gram
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