Best Arugula Summer Salad Recipes
SUMMER WHITE BEAN AND ARUGULA SALAD
"I'll explain how to choose and use a pressure cooker to make healthier dishes in a shorter amount of time," says Melissa Clark. "This tool preserves the flavor and texture of the beans and other vegetables while making your life easier in the kitchen."
Provided by Melissa Clark
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- In the bottom of a pressure cooker, combine beans, 4 cups water, 1 tablespoon oil and 1 teaspoon salt. Cover tightly and bring to high pressure over medium-high heat, about 10 minutes.
- While the beans are cooking, combine the ingredients for the vinaigrette. In a small bowl, combine the vinegar, shallots and a pinch of salt. Check the pressure cooker, adjusting the heat as needed to maintain pressure, for 30 minutes. Drizzle the remaining olive oil into the vinaigrette. Set aside.
- Once the beans have cooked at pressure for 30 minutes, remove from the heat and run the pot under cool, running water to release the pressure. Check the quick release valve to make sure all of the pressure has been released.Carefully open and test the beans. If they are not done, continue to simmer uncovered until they are (usually just another 5 to 10 minutes). If the pan dries out, add more water. Drain the beans and let cool.
- To assemble the salad, add half of the vinaigrette to the cooled beans. Toss gently to coat.In a large bowl, toss together the arugula, remaining vinaigrette and halved tomatoes. Add the grated Pecorino or Manchego cheese. Add the dressed beans. Toss to combine. Finish with optional freshly ground black pepper. Serve immediately.
GRILLED SUMMER SQUASH SALAD WITH ARUGULA, RANCH TOMATOES AND TARRAGON VINAIGRETTE
Steps:
- Tarragon Vinaigrette:
- In a small bowl add olive oil, sherry vinegar, chopped tarragon, salt and cracked pepper and whisk. Reserve for salad.
- Brush zucchini and squash with tarragon vinaigrette and grill lightly on both sides. Reserve for salad.
- In a large bowl, combine the arugula, tomatoes, and tarragon vinaigrette; add a little at a time. Do not overdress salad; greens should be lightly coated. Lay out 8 plates, arrange 1 zucchini slice and 1 yellow squash slice on each plate, add a handful of arugula tomato salad and season with salt and cracked pepper.
ARUGULA SUMMER SALAD
This simple summer-fresh salad stars arugula and tomatoes-we love them both. Olive oil-the only oil I use in my kitchen-flavors the light vinaigrette dressing. -Marie Forte, Raritan, New Jersey
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a salad bowl, combine the arugula, onion and tomatoes. In a small bowl, whisk the dressing ingredients; drizzle over salad and gently toss to coat.
Nutrition Facts : Calories 63 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
NICOLE'S SHRIMP, SUMMER MELON, ARUGULA SALAD
Steps:
- In a medium saucepan, bring 6 cups of water to a boil with the vinegar, lemon peel, bay leaf, chili flakes and salt. Add the prawns and remove from the heat. After 3 minutes, drain and spread prawns out on a platter to cool. When cool enough to handle, peel, devein and reserve. Combine the arugula and Belgian endive in large mixing bowl. Cut the melon into thin slices and cut in half. Add to the salad greens, along with the prawns, almonds and mint. In a small stainless steel bowl, combine the lime juice, honey and shallot. Whisk in the extra virgin olive oil. Season with sea salt and pepper. Pour enough of the dressing over the salad to lighly coat. Gently toss to distribute the dressing. Taste for seasoning and adjust with sea salt and pepper.
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