ARUGULA SALAD WITH SHAVED PARMESAN
Try this simple arugula salad recipe for a fresh side the whole family will love. It combines fresh peppery greens with tasty golden raisins, crunchy almonds and shaved parmesan. -Nicole Rash, Boise, Idaho
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the arugula, raisins and almonds. Drizzle with oil and lemon juice. Sprinkle with salt and pepper; toss to coat. Divide among 4 plates; top with cheese.
Nutrition Facts : Calories 181 calories, Fat 15g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 242mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE
Steps:
- In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.
ARUGULA SALAD WITH PARMESAN
Emulsifying a dressing isn't essential for a sublime salad: Instead, think of the oil and acid as seasonings for a vegetable. For this recipe, that's spicy arugula, dressed with olive oil, lemon and shards of Parmesan to create a salad classic in many Italian restaurants and homes. But whether olive oil or lemon should come first, like all seemingly simple questions, is complicated. James Beard, Marcella Hazan, Deborah Madison and Judy Rodgers all concurred: For a brighter-tasting salad, start with olive oil, which better adheres the liquids to the greens and doesn't obscure the lemon. Be sure to use full-flavored greens, then taste the dressed leaves and adjust seasonings until the arugula tastes like its greatest self.
Provided by Ali Slagle
Categories easy, salads and dressings, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
- Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.
ARUGULA WITH PARMESAN
Steps:
- If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates.
- With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.
WILD ROCKET (ARUGULA) AND PARMESAN SALAD
Quick, easy, healthy, looks like the salad dishes you'd find in an upscale restaurant. You can serve it as a salad before the meal or on the plate with the meal.
Provided by HDN
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Toss arugula and cilantro together in a large salad bowl. Drizzle arugula mixture with lemon juice, olive oil, and balsamic vinegar. Sprinkle with red pepper flakes and black pepper; toss salad again. If desired, add more lemon juice, olive oil, balsamic vinegar, red pepper flakes, and black pepper to taste.
- Sprinkle salad with Parmesan cheese shavings and toss again to serve.
Nutrition Facts : Calories 53.6 calories, Carbohydrate 3.7 g, Cholesterol 3.6 mg, Fat 3.2 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 105.7 mg, Sugar 1.8 g
ARUGULA SALAD WITH PARMESAN
Make and share this Arugula Salad With Parmesan recipe from Food.com.
Provided by dicentra
Categories Very Low Carbs
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a serving bowl, combine oil, vinegar, salt and pepper. Beat with a fork to blend. Add arugula to bowl and toss to coat.
- With a vegetable peeler, shave off very thin slices of Parmesan and scatter over the top of the salad.
Nutrition Facts : Calories 192.8, Fat 17.5, SaturatedFat 5, Cholesterol 16.7, Sodium 681.5, Carbohydrate 1.4, Fiber 0.3, Sugar 0.4, Protein 7.7
ARUGULA SALAD WITH SHAVED PARMESAN
I love the taste of arugula in a salad, and this is just one of those salads that you can make for a lunch and have with a whole wheat roll, and enjoy to your hearts content -
Provided by Chef mariajane
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Tear the arugula leaves in half, and place all the leaves in a salad bowl. Add the red onion, and toss to combine.
- In a small bowl, whisk together the olive oil, lemon juice, salt and pepper. Pour over the salad a little at at time until it is lightly coated. Divided the salad onto chilled salad onto chilled salad plates. Top each plate with several slices parmesan cheese. Drizzle with olive oil, and grind more pepper over top. Serve immediately.
Nutrition Facts : Calories 169.2, Fat 18, SaturatedFat 2.5, Sodium 291.7, Carbohydrate 2.7, Fiber 0.3, Sugar 1, Protein 0.2
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