July 28, 2010 at 2:31 pm (apricots, baby arugula, black pepper, boneless skinless chicken breast, european-style salad mix (mescalun), grill, Main Dish, olive oil, parsley, plums, Quick Dishes, red onion, Salad, salt, Summer, tarragon, vegetable cooking spray, white wine vinegar)
This main course salad is an ideal lunch or light supper option. Plums would be a delicious substitute for the apricots.
Serves 4.
2 (6 oz) skinless, boneless chicken breast halves
1 T minced fresh parsley
2 t minced fresh tarragon
1/2 t salt, divided
1/4 t freshly ground black pepper
Cooking spray
3 T olive oil
4 t white wine vinegar
Dash of freshly ground black pepper
4 C baby arugula
4 C gourmet salad greens
3 apricots (about 8 oz), pitted and thinly sliced
1/3 C thinly vertically sliced red onion
~~~~~~~~~~~~~~~
1. Prepare grill to medium-high heat.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2″ thickness using a meat mallet or small heavy skillet. Sprinkle chicken with parsley, tarragon, 1/4 t salt and 1/4 t pepper.
3. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Transfer to a plate; cool to room temperature.
4. Combine oil, vinegar, remaining 1/4 t salt and dash of pepper in a small bowl, stirring with a whisk.
5. Combine arugula, greens, apricots and onion in a large bowl. Pour vinaigrette over arugula mixture; toss well to coat. Place about 2 C arugula mixture on each of 4 plates. Cut chicken breast halves crosswise into thin slices; top each serving evenly with chicken. Serve immediately.
Leave a Comment
June 12, 2010 at 9:35 pm (7 ingredients or less, arugula, balsamic vinegar, black pepper, cheese, garlic, mushrooms, no-cook, olive oil, olives, Quick Dishes, roasted red peppers, Salad, salt)
Other garnishing elements, such as mushrooms, olives, cheese, may accompany or replace the roasted peppers in this simple salad.
Serves 4.
2 jarred roasted red bell peppers, patted dry and julienned
3 T balsamic vinegar, divided
1/3 C olive oil, divided
Salt and freshly ground black pepper to taste
1 clove garlic, cut in half
2 bunches of arugula, trimmed, rinsed, dried and torn into bite-size pieces (about 8 cups)
~~~~~~~~~~~~~~~
In small bowl, combine pepper strips with 1 tablespoon vinegar, 2 tablespoons oil, and a pinch of salt and pepper. Let stand at room temperature for 15 minutes.
To serve, rub inside of large bowl well with cut sides of garlic. Add arugula to bowl. Add remaining vinegar and oil, 1/2 teaspoon of salt, peppers and marinade and toss again.
Leave a Comment
June 9, 2010 at 7:44 pm (arugula, black pepper, corn on the cob, frozen corn, leaf lettuce, olive oil, parsley, Quick Dishes, radicchio, radish, red cabbage, red wine vinegar, Salad, salt, scallions)
Fresh vegetables and greens make this salad a colorful and healthful addition to the meal.
Serves 4.
2 C torn leaf lettuce
1 C torn arugula
1 C chopped radicchio or red cabbage
1/2 C fresh or thawed frozen corn
1/4 C sliced radishes
1/4 C chopped green onions
2 T minced parsley
1/4 C red wine vinegar
2 T olive oil
Salt and freshly ground black pepper to taste
~~~~~~~~~~~~~~~~~~~~~~~~~~
In large bowl, combine lettuce, arugula, radicchio or cabbage, corn, radishes, green onions and parsley.
In small bowl, whisk together vinegar, oil, salt and pepper. Pour dressing over salad; toss to coat.
Leave a Comment
July 7, 2009 at 9:52 pm (baby arugula, balsamic vinegar, Belgian endive, coarse kosher salt, extra virgin olive oil, frisee, goat cheese, no-cook, pepper, red leaf lettuce, Salad, Spring, strawberries, Summer, thyme leaves, walnuts)
Prep: 35 minutes
Total: 35 Minutes
Serves 4
4 teaspoons balsamic vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon minced fresh thyme leaves
Coarse salt and ground pepper
3 cups baby arugula (about 2 ounces), washed and dried
3 cups (about 1/2 small head) red-leaf lettuce, washed, dried, and torn into bite-size pieces
3 cups (about 1 small head) frisee , trimmed, washed, dried, and torn into bite-size pieces
1 pint strawberries, washed, dried, hulled, and quartered
1/2 cup walnuts, toasted and coarsely chopped (optional)
2 Belgian endives, leaves separated, washed and dried
6 ounces goat cheese, crumbled (optional)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. In a large bowl, whisk together vinegar, oil, and thyme; season with salt and pepper. Add the arugula, red-leaf lettuce, frisee, strawberries, and walnuts, if using. Season with salt and pepper; toss to combine.
2. On each of 4 individual salad plates, arrange 3 large endive leaves in a 3-pointed star with tips facing out. Then place equal mounds of salad in the center of each plate. Scatter goat cheese on top, if desired. Serve immediately.
Leave a Comment
June 8, 2009 at 3:44 pm (arugula, balsamic vinegar, fresh tomatoes, mozzarella, no-cook, olive oil, pepper, pine nuts, Quick Dishes, red onion, Salad, salt, Summer)
1 C arugula
2 sliced tomatoes
2 oz thinly sliced part-skim mozzarella
5 thin slices red onion
2 T pine nuts
1 t olive oil
Balsamic vinegar to taste
Salt to taste
Pepper to taste
~~~~~~~~~~~~~~~~~~~~~~~
Layer arugula with tomatoes, mozzarella and onion. Dress with remaining ingredients. Makes 1 serving.
Leave a Comment
June 5, 2009 at 1:49 pm (baby arugula, balsamic vinegar, beef broth, broiler, canola oil, cracked pepper, flank steak, garlic, Main Dish, parmesan, penne, red onion, Spring, stovetop, yellow onions)
PREP: 20 min (includes steak seasoning)
COOK: 50 min
STAND: 10 min
Serves 4.
¾ lb flank steak
2 Tbsp cracked black pepper
2 cloves garlic, minced
1 Tbsp canola oil
1 large yellow onion, sliced
1 red onion, sliced
2 Tbsp balsamic vinegar
1 c reduced-sodium beef broth
8 oz penne pasta
6 oz baby arugula
Shaved Parmesan cheese
~~~~~~~~~~~~~~~~~~~
1. Preheat the broiler. Place the flank steak on the rack of a broiler pan and coat all sides with the pepper and garlic. Let stand about 10 minutes.
2. Heat the oil in a large skillet over medium-high heat. Cook the onions for 8 minutes, or until lightly browned. Reduce the heat to medium-low and add the vinegar to deglaze. Stir in the broth, cover, and cook for 15 minutes, or until the onions are very soft and browned. Remove from the heat.
3. Prepare the pasta according to package directions, drain, and place in a large bowl.
4. Meanwhile, broil the steak, 4 inches from the heat, for 12 minutes, or until a thermometer inserted in the center registers 145°F for medium rare, 160°F for medium, or 165°F for well done. Let stand for 10 minutes, then slice into thin strips.
5. Stir the arugula into the onions. Add the pasta and toss to coat. Add the steak strips and top with the cheese.
Leave a Comment
May 26, 2009 at 3:38 pm (arugula, feta, no-cook, parsley, peaches, pepper, prosciutto, Quick Dishes, Salad, salt, scallions, Summer, yogurt)
6 servings
3/4 C plain yogurt
1/2 C crumbled feta cheese
1/4 C sliced scallions
2 T chopped parsley
2 large ripe peaches, halved, pitted and cut into 8 wedges each
1/4 lb prosciutto, julienned
Dash of salt
Dash of pepper
6 C arugula leaves
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. In a bowl combine yogurt, feta, scallions and parsley. Mix well. Add peaches and prosciutto. Toss to coat and season to taste.
2. Divide arugula among six plates. Top with peach yogurt mixture and serve.
Leave a Comment
May 23, 2009 at 12:52 pm (baby arugula, canned cannellini beans, canned salmon, celery, dijon mustard, italian dressing, no-cook, parsley, pitted ripe olives, Quick Dishes, red onion, sandwich rolls, Sandwiches)
Serves 4.
1/3 C Italian dressing
1 T Dijon mustard
14.75 oz canned red or pink salmon
15.5 oz canned cannellini beans, drained and rinsed
1/2 C diced celery
1/4 C chopped red onion
1/4 C chopped black olives
2 T chopped parsley
4 hero rolls
Baby arugula
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mix Italian dressing with mustard. Flake salmon in large bowl; toss with beans, celery, onion, olives, parsley and 3 T dressing mixture.
Split rolls lengthwise in half. Remove some of the bread from the top half; brush insides with remaining dressing. Evenly divide salmon mixture onto rolls; top with some baby arugula and bread tops.
Leave a Comment
May 22, 2009 at 2:10 pm (arugula, black pepper, blue cheese, cashews, extra virgin olive oil, granulated sugar, Main Dish, no-cook, Quick Dishes, red onion, red wine vinegar, romaine, Salad, salt, sliced roasted chicken, Spring, strawberries, Summer)
Pair this simple, no-cook meal with crusty bread.
Dressing:
1 T sugar
2 T red wine vinegar
1 T water
1/8 t salt
1/8 t freshly ground black pepper
2 T extra-virgin olive oil
Salad:
4 C torn romaine lettuce
4 C arugula
2 C quartered strawberries
1/3 C vertically sliced red onion
12 oz skinless, boneless rotisserie chicken breast, sliced
2 T unsalted cashews, halved
1/2 C (2 oz) crumbled blue cheese
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. To prepare dressing, combine first 5 ingredients in a small bowl. Gradually drizzle in oil, stirring constantly with a whisk.
2. To prepare salad, combine romaine and next 4 ingredients (through chicken) in a bowl; toss gently. Place about 2 C chicken mixture on each of 4 plates. Top each serving with 1 1/2 t cashews and 2 T cheese. Drizzle about 4 t dressing over each serving. Yield: 4 servings.
Leave a Comment
May 22, 2009 at 1:56 pm (arugula, black pepper, cherry tomatoes, cider vinegar, cooked bacon, dijon mustard, no-cook, olive oil, Quick Dishes, Salad, salt, Summer)
1 T cider vinegar
1 t Dijon mustard
1/4 t salt
1/4 t freshly ground black pepper
2 T olive oil
6 C arugula
1 C halved cherry tomatoes
2 cooked and crumbled bacon slices
~~~~~~~~~~~~~~~~~~~~~~
1. Combine vinegar, mustard, salt and pepper in a large bowl; stir well with a whisk. Gradually add olive oil to vinegar mixture, stirring constantly with whisk.
2. Add arugula and cherry tomatoes to dressing in bowl; toss well to coat. Sprinkle crumbled bacon evenly over salad. Yield: 4 servings.
Leave a Comment
« Older entries
