Arugula Salad With La Tur Dressing Recipes
ARUGULA SALAD WITH LA TUR DRESSING
Update the standard, ubiquitous blue cheese salad dressing to give it a more luscious consistency and a softer, milkier flavor, just the thing for drizzling over a bed of baby arugula, fresh figs and crisped prosciutto.
Provided by Suzanne Lenzer
Categories dinner, lunch, quick, salads and dressings, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Place prosciutto on a foil-lined baking sheet and cook until crisp, turning once, about 15 minutes.
- Meanwhile, in a blender, combine La Tur, buttermilk, olive oil, vinegar and 2 tablespoons water and purée until very smooth. Add a bit more water if needed to reach a pourable consistency. Season to taste with salt.
- Mound the arugula on 4 salad plates. Divide figs and prosciutto evenly among plates and drizzle with dressing.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 18 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 573 milligrams, Sugar 16 grams, TransFat 0 grams
ARUGULA SALAD WITH BUTTERMILK DRESSING
Top this arugula salad with our Buttermilk Onion Rings.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together 2 tablespoons each low-fat buttermilk and reduced-fat sour cream, and 1 tablespoon each cider vinegar and chopped chives. Season with coarse salt and ground pepper.
- Toss 3 bunches (13 ounces total) arugula, well rinsed and stems trimmed, with dressing. Season with salt and pepper, if desired.
- Divide evenly among 6 plates; top with Buttermilk Onion Rings, if desired.
Nutrition Facts : Calories 180 g, Fat 16 g, Protein 2 g
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