Arugula And Tomato Salad Recipes
ARUGULA AND TOMATO SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pick over the arugula leaves and discard any tough stems. Rinse and drain the leaves well. Pat them dry. Place the arugula, tomatoes, onion and parsley in a salad bowl.
- Place the vinegar in a small bowl. Add salt and pepper. Start beating while gradually adding the oil. Pour the sauce over the salad, toss and blend well.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 400 milligrams, Sugar 4 grams
TOMATO AND ARUGULA SALAD
Provided by Pierre Franey
Categories dinner, easy, lunch, quick, salads and dressings, appetizer, main course, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pick over the arugula and discard any tough stems. In a large salad bowl add the tomatoes, arugula, onions, garlic, basil, vinegar, salt and pepper and olive oil. Toss well and serve.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 340 milligrams, Sugar 4 grams
ARUGULA SALAD WITH TOMATOES
Plum-tomato wedges join a baby-arugula salad that features Mediterranean accents, including briny Kalamata olives and sweet green peppers.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Whisk vinegar and oil in a bowl until emulsified. Put arugula, tomatoes, peperoncini, olives, and onion into another bowl. Drizzle with dressing; toss to combine. Season with the salt and pepper.
Nutrition Facts : Calories 209 g, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, Sodium 469 g
ROASTED TOMATO AND ARUGULA SALAD
Provided by Andrew Friedman
Categories Salad Tomato Appetizer Vegetarian Lunch Arugula Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 as a starter or accompaniment
Number Of Ingredients 7
Steps:
- Preheat oven to 250°F. Line large rimmed baking sheet with foil.
- In large bowl, stir together olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Dip tomato halves into oil, shake off excess, and arrange on baking sheet, cut sides down. Roast until skins are wrinkled and beginning to brown, about 2 hours. (Tomatoes can be roasted ahead and refrigerated, covered, up to 2 days. Bring to room temperature before using.)
- In large bowl, whisk together remaining 1/2 cup olive oil, vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add arugula and tomatoes and toss to coat.
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