until very tender. Add the arugula and toss to combine. Roast
In a large bowl, combine the red wine vinegar, mustard, thyme, red chile flakes and garlic. Whisk in olive oil and season with salt and pepper to taste. Stir in chickpeas, salami, provolone and mozzarella. Cover and let marinate in the refrigerator until ready to serve or up to an hour.
Just before serving, toss salad with arugula. Scatter the roasted red peppers over top. Season with salt and pepper to taste.
mall bowl.
For the salad, cut the avocados in half
arge bowl, toss together the arugula, apple, walnuts, cranberries, and blue
izzas are done, place the arugula in a large bowl and
arge bowl and add the arugula, Parmesan and tomatoes.
Cut
In a small bowl, whisk together the mustard, garlic, vinegar, teaspoon of salt, and 1/2 teaspoon of pepper.
While whisking, slowly add the olive oil until the vinaigrette is emulsified.
Place the salad greens in a medium bowl and add enough dressing to moisten.
Sprinkle with a little extra salt and pepper if desired and serve immediately.
Wash the arugula (or spinach) very well under
Place flour, egg and combined breadcrumbs, Parmesan cheese and parsley in 3 separate shallow bowls. Lightly coat pork in flour; shake off excess. Dip in egg, then crumbs. Refrigerate for 20 mins.
Heat butter and oil in a large skillet on medium heat. Cook pork in batches for 3-4 mins each side, until golden and cooked through. Drain on paper towels.
For the salad, toss arugula and pear. Whisk oil and vinegar. Drizzle over salad. Top with shaved Parmesan cheese.
Serve pork with salad and a lemon wedge.
he oil to dress the arugula.
Place the tarragon-tomato
Toss the avocado with 1 tbsp of the lime juice. Toss with melon slices and arugula and divide among 8 glasses or salad plates.
Heat oil in a medium skillet on medium heat. Cook chili pepper and lemongrass for 1 min. Add shrimp and cook for 30 seconds. Add remaining lime juice and peel and toss to coat.
Spoon shrimp over salad with pan juices. Garnish with a grinding of black pepper and serve immediately.
Whisk the olive oil, white balsamic vinegar, and salt together in a small bowl; set aside.
Combine the arugula, spinach, onions, and tomatoes in a large salad bowl. Drizzle the vinaigrette over the salad mixture; toss to coat. Add the feta cheese and watermelon to serve.
Put the arugula and cherry tomato halves into a large bowl.
Keep in refrigerator until ready to serve.
Whisk all the dressing ingredients until emulsified and dress the salad.
Toss well to coat and distribute amongst 4 salad plates.
Sprinkle sesame seeds over top.
In a large bowl, combine all ingredients except arugula. Season.
To serve, toss salad with arugula.
Prepare a dressing for the salad by whisking together the lemon juice, lemon zest, olive oil, water, cumin and salt & pepper. Set aside.
In a small pan, lightly toast the cashews over medium-low heat for 2 minutes, or until slightly browned. Set aside.
In a large bowl, toss together the sweet potatoes, cashews, quinoa, raisins and arugula. Drizzle with dressing, and toss once more.
oat cheese and then baby arugula. Add vinaigrette to taste and
Cook pasta in boiling salted water until al dente, adding peas during last 2 mins of cooking time. Drain.
Meanwhile, to make the arugula pesto, combine arugula, pine nuts, cheese, lemon zest and lemon juice in a food processor and process until finely chopped. With the motor running, gradually add oil in a thin steady stream and process until smooth.
Combine pasta, peas and arugula pesto in a large bowl. Add chicken and toss to combine. Serve.
hick slices.
For the salad, combine arugula, tomatoes and remaining oil
Combine beans, onion, tomato, cheese and olives in a large bowl
For the dressing, whisk all ingredients in a small bowl. Drizzle over salad; toss gently to combine.
Serve bean salad with arugula.
For the marinade, stir together the curry, yogurt, sugar, paprika, ginger, diced onion and garlic in a large bowl. Stir in the chicken, cover and chill for at least 6 hours.
Heat 2 tbsp oil in a frying pan and cook the chicken for 5 mins, turning as necessary. Season to taste.
For the dressing, mix the lemon juice with remaining olive oil and season to taste. Toss with the mango, onion strips, salad greens, arugula, raisins and peanuts and top with the curried chicken to serve.