ARUGULA AND PEAR SALAD
Provided by Food Network
Time 25m
Yield 8 servings
Number Of Ingredients 13
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
ARUGULA AND PEAR SALAD
Provided by Rachael Ray : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 7
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 PEA SALAD
This is from my Low-Carb Cookbook. Posting for ZWT3. I am posting the recipe for strawberry vinegar separately.
Provided by dicentra
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 208.9, Fat 14, SaturatedFat 1.9, Sodium 91.5, Carbohydrate 16.8, Fiber 6.1, Sugar 6.3, Protein 6.2
PEA, ASPARAGUS AND ARUGULA CHOPPED SALAD
Provided by Amanda Hesser
Categories project, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 3 grams, TransFat 0 grams
WILD ARUGULA AND CHICKPEA SALAD
Provided by Bobby Flay
Time 15m
Yield 8 servings
Number Of Ingredients 9
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.
BLACK-EYED PEAS AND ARUGULA SALAD
Provided by Sara Rimer
Categories salads and dressings
Time 40m
Yield Twenty servings
Number Of Ingredients 14
Steps:
- Pick over the peas to remove any stones or dirt. Wash thoroughly and drain. Soak overnight. Drain again.
- Place the peas in a large pot and add the chicken stock to cover them. Bring to a boil, lower the heat and simmer, covered, for 30 minutes or until done. Drain. Set aside to cool.
- In a small bowl, combine the remaining ingredients, except the red onion, arugula and cabbage. Whisk to blend.
- Place the peas, onion, arugula and cabbage in a large serving bowl. Pour the dressing over them and toss well.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 437 milligrams, Sugar 5 grams, TransFat 0 grams
WHOLE30® PEAR AND ARUGULA SALAD
We have given a gourmet twist to a classic pear and arugula salad by using roasted hazelnuts and a decadent salad dressing. An easy to make, healthy salad that everyone will love as it suits gluten-free, Paleo, Whole30®, and vegetarian eaters.
Provided by Anastasia
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Combine vinegar and honey in a glass jar; whisk to combine. Add lemon juice, oil, thyme, sea salt, and pepper; cover and shake until emulsified.
- Reserve 1/2 of a pear. Slice remaining pears thinly with a sharp knife or mandolin.
- Place arugula in a mixing bowl. Add sliced pears. Pour dressing over top, add 1/2 of the hazelnuts, and season with more salt and pepper. Toss gently until well coated. Taste and adjust seasonings according to taste.
- Slice reserved pear half thinly and arrange it in a fan pattern on the salad platter you are using. Arrange the salad on top. Garnish with remaining hazelnuts and thyme leaves. Serve immediately.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 31.4 g, Fat 21.2 g, Fiber 9.3 g, Protein 5.4 g, SaturatedFat 2.3 g, Sodium 16.3 mg, Sugar 15.6 g
ARUGULA AND PEA SALAD
Make and share this Arugula and Pea Salad recipe from Food.com.
Provided by prana9
Categories Salad Dressings
Time 45m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 97.8, Fat 7, SaturatedFat 0.9, Sodium 43, Carbohydrate 6.9, Fiber 2.5, Sugar 2.6, Protein 2.6
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