Best Wilted Arugula Salad Recipes

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WILTED ARUGULA SALAD



Wilted Arugula Salad image

Radishes and tomatoes bring Christmasy red color to this medley. But it's so good, you'll want to enjoy it throughout the year.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10

4 bacon strips, chopped
5 ounces fresh arugula or baby spinach
2 hard-boiled large eggs, chopped
1 medium leek (white portion only), thinly sliced
1 medium tomato, chopped
4 radishes, thinly sliced
1/4 cup cider vinegar
4-1/2 teaspoons prepared mustard
2 teaspoons sugar
Dash pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings., In a large bowl, combine the arugula, eggs, leek, tomato and radishes. In a small bowl, whisk the vinegar, mustard, sugar, pepper and reserved drippings. Drizzle over salad; toss to coat. Sprinkle with bacon.

Nutrition Facts : Calories 94 calories, Fat 7g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 151mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

WILTED ARUGULA , MUSHROOM, PEAR AND BLUE CHEESE SALAD



Wilted Arugula , Mushroom, Pear and Blue Cheese Salad image

This is low in fat with no additional dressing keeping the fat down even more. Arugula has a peppery taste that goes nicely with the creamy cheese and crunchy pears while the mushrooms give it a meaty feel.For added texture add some toasted nuts.

Provided by Rita1652

Categories     Pears

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
10 ounces button mushrooms (Baby Bella`s cut in 1/2)
1 red onion, diced
4 garlic cloves, minced
1/4 cup vermouth or 1/4 cup white wine
1/4 teaspoon salt
1 pinch chili pepper flakes
1/2 teaspoon dried herbs (rosemary, thyme, oregano or parsley)
1/4 teaspoon fresh ground nutmeg
8 cups arugula, washed and spun dry
1 pear, diced
1/4 cup crumbled blue cheese
1/4 cup toasted pine nuts (optional)

Steps:

  • In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid.
  • Deglaze the pan with vermouth.
  • Add salt, pepper flakes, herbs, nutmeg and arugula.
  • Stir to slightly wilt.
  • Place into a salad bowl top with diced pears and blue cheese.
  • Serve immediately.
  • May squeeze some fresh lemon over it!

Nutrition Facts : Calories 127, Fat 6.5, SaturatedFat 2.2, Cholesterol 6.3, Sodium 279.5, Carbohydrate 14.4, Fiber 3.2, Sugar 7.4, Protein 5.8

WILTED ARUGULA-SPINACH SALAD WITH APPLE DRESSING



Wilted Arugula-Spinach Salad with Apple Dressing image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound arugula
1 pound baby spinach
1/4 cup almonds
1 cup apple juice
1/2 cup apple cider
2 apples, peeled and chopped
2 tablespoons agave
2 tablespoons brown sugar
Salt and freshly ground black pepper
1/4 cup dried sweetened cranberries
1/4 cup pine nuts
1/4 cup pumpkin seeds
1/2 cup red cherry tomatoes
1/2 cup yellow cherry tomatoes

Steps:

  • Preheat the oven to 200 degrees F.
  • Toss the arugula and spinach together on a large baking sheet. Bake in the oven until wilted, about 5 minutes, gently stirring halfway through baking. Remove from the oven.
  • Raise the heat to 350 degrees F and roast the almonds until toasted, about 5 minutes. Remove from the oven and coarsely chop.
  • Place the apple juice, apple cider and apples in a blender and puree until smooth. Add the agave and brown sugar and blend until combined. Taste and season with salt and pepper.
  • Transfer the greens to a large serving bowl and add the almonds, cranberries, pine nuts, pumpkin seeds and tomatoes. Toss with just enough dressing to coat the salad. Add more if needed.

WILTED ARUGULA PORK SALAD



Wilted Arugula Pork Salad image

Orange zest, cilantro, and a little bit of jalapeno pepper flavor the cranberry-apple salsa topping these pork chops.

Provided by Dole

Categories     Trusted Brands: Recipes and Tips     Dole

Time 30m

Yield 2

Number Of Ingredients 6

2 boneless pork loin chops
1 ½ tablespoons olive oil, divided
Dry Cajun seasoning, to taste
1 (5 ounce) container DOLE® Arugula
salt to taste
Cran-Apple Salsa Dressing

Steps:

  • Brush pork chops with 1 tablespoon olive oil and sprinkle with Cajun seasoning, to taste. Grill or broil until pork is no longer pink.
  • Saute arugula in remaining 1/2 tablespoon olive oil in large nonstick skillet over medium heat 2 to 3 minutes or until just wilted. Season with salt, to taste.
  • Arrange arugula and pork chops on 2 large plates. Spoon Cran-Apple Salsa Dressing over pork, to taste. Refrigerate any remaining dressing.

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