Arugula Salad with Chicken and Apricots

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
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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.

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Arugula, Frisee, and Red-Leaf Salad with Strawberries

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)
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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.

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Penne with Pepper Steak and Caramelized Onions

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
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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.

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Tuscan Salmon Hero

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
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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.

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