Arugula And Pea Salad Recipes

ARUGULA AND PEA SALAD

Steps:

• 1. In a medium saucepan cook peas, covered, in a small amount of boiling.
• salted water for 3 minutes. Drain and cool.
• 2. In a large platter arrange peas, green onions, arugula and Swiss chard inches.
• rows.
• 3. In a screw-top jar combine the Strawberry Vinegar and salad oil. Cover.
• and shake well. Drizzle over salad. Store any remaining dressing in the.
• refrigerator.
• To Make Your Own Strawberry Vinegar: In a medium stainless steel saucepan combine 1 cup.
• chopped fresh strawberries and 1 cup cider vinegar. Bring to a boil and.
• reduce heat. Simmer, uncovered, for 3 minutes. Remove from heat. Pour the.
• vinegar-berry mixture through a fine-mesh strainer and let liquid drain into.
• a bowl. Discard the berries. Transfer vinegar to a jar or bottle. Cover.
• tightly with a nonmetallic lid. Chill for at least 1 hour. Store in the.
• refrigerator up to 6 months. Makes 11/4 cups.

ARUGULA AND PEAR SALAD

Steps:

• Toast nuts in small pan over medium heat until fragrant. Cool.
• Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.

ARUGULA AND PEAR SALAD

Steps:

• Besides giving this salad a nutty crunch, walnuts are a rich source of omega-3 fatty acids, as well as vitamins, minerals, protein and antioxidants. For an added flavor dimension, crumble some Gorgonzola cheese over each salad.;
• To prepare dressing: Whisk shallot, broth, oil, vinegar, mustard, salt and pepper in a small bowl.
• To prepare salad: Toast walnuts in a small dry skillet over medium-low heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
• Just before serving, cut pears into 16 slices each. Place in a large bowl. Spoon on 1 tablespoon of the dressing and toss to coat. Add lettuce, arugula and the remaining dressing; toss well. Divide among 8 plates. Top with the walnuts.
• NUTRITION INFORMATION: Per serving: 132 calories; 10 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 10 g carbohydrate; 2 g protein; 2 g fiber; 94 mg sodium; 211 mg potassium.
• Nutrition bonus: Vitamin A (30% daily value).
• 1/2 Carbohydrate Serving
• MAKE AHEAD TIP: Cover and refrigerate the dressing (Step 1) for up to 2 days.
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

WILD ARUGULA AND CHICKPEA SALAD

Steps:

• Combine the arugula, fennel, chickpeas, tomatoes and dill in a large shallow bowl. Whisk together the lemon juice and olive oil and season with salt and pepper. Toss the salad with the dressing and top with the shaved cheese.

ARUGULA AND PEA SALAD

Steps:

• In a medium saucepan cook peas, covered, in a small amount of boiling salted water for 3 minutes. Drain and cool.
• Arrange peas, green onions, arugula and Swiss chard in rows on a large platter or in a serving bowl.
• In a screw-top jar combine the raspberry vinegar and salad oil. Cover and shake well.
• Drizzle over salad. Store any leftover dressing in the refrigerator.

PEA, ASPARAGUS AND ARUGULA CHOPPED SALAD

Steps:

• Bring a large pot of generously salted water to a boil. Add peas, and cook until tender but still slightly firm, about 2 minutes. Using a slotted spoon, remove peas to a strainer and cool under cold running water. Let dry. Bring water back to a boil. Add asparagus, and cook until tender but still slightly crisp, about 4 minutes. Drain, and cool under cold running water. Dry on a dish towel, then slice into 3/4-inch pieces (there should be about 1 cup). Set aside.
• In a small bowl, whisk together garlic chives, vinegar, mustard, large pinch salt and pepper. Slowly whisk in oil until emulsified. Taste and adjust seasoning; it should be highly seasoned.
• In a large serving bowl, combine arugula, lollo rosso, peas, asparagus, tarragon and daikon radish. Pour about half the dressing on top, and toss to coat vegetables, adding more dressing if necessary. Let sit for 15 minutes. Taste, and adjust seasoning once more before serving.