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Grilled Vegetable, Arugula, and Yellow Tomato Salad

Grilled Vegetable, Arugula, and Yellow Tomato Salad

This colorful salad acquires sweet notes from the red bell peppers, Vidalia onions, and balsamic-honey vinaigrette. Use spinach or gourmet mixed salad greens in place of arugula, if you prefer.

Yield: 6 servings (serving size: 1 2/3 cups)

 

Ingredients:

•  2 large red bell peppers (about 12 ounces)

•  Cooking spray

•  1 large Vidalia or other sweet onion, cut into (1/4-inch-thick) slices (about 10 ounces)

•  6 cups loosely packed trimmed arugula (about 10 ounces)

•  3 yellow tomatoes, each cut into 8 wedges (about 12 ounces)

•  2 tablespoons finely chopped shallots

•  2 tablespoons white balsamic vinegar

•  1 tablespoon extravirgin olive oil

•  1 tablespoon honey

•  1 teaspoon Dijon mustard

•  1/2 teaspoon salt

•  1/4 teaspoon freshly ground black pepper

 

Preparation:

1.  Prepare grill.

2.  Cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides down, on grill rack coated with cooking spray. Grill 5 minutes on each side or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut bell peppers into strips.

3.  Place onion on grill; grill 7 minutes on each side or until tender. Cool 5 minutes; cut onion slices in half.

4.  Combine bell peppers, onion, arugula, and tomatoes in a large bowl; toss gently to combine.

5.  Combine shallots and the remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss gently to coat. Serve immediately.

 

David Bonom, Cooking Light

JUNE 2007

 

Source: MyRecipes

 

 

Grilled Peaches over Arugula with Goat Cheese and Prosciutto

 

This summery peach salad features sweet ‘n’ smoky grilled peach wedges, fresh arugula, crumbled goat cheese, and sliced prosciutto. The saltiness of the goat cheese and prosciutto is an irresistible complement to the sweet peaches and spicy arugula.

Yield: 6 servings (serving size: about 1 1/3 cups arugula mixture, 3 peach wedges, about 1/3 ounce prosciutto, 1 1/2 teaspoons balsamic syrup, and 1 teaspoon cheese)

 

Ingredients:

•  1/4 cup balsamic vinegar

•  2 tablespoons honey

•  3 peaches, pitted and each cut into 6 wedges

•  Cooking spray

•  1 tablespoon extravirgin olive oil

•  1/8 teaspoon freshly ground black pepper

•  Dash of kosher salt

•  10 cup trimmed arugula (about 10 ounces)

•  2 ounces thinly sliced prosciutto, cut into 1/4-inch strips

•  2 tablespoons crumbled goat cheese

 

Preparation:

1.  Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.

2.  Prepare grill to high heat.

3. Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.

4.  Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Drizzle with balsamic syrup; sprinkle with cheese.

 

Laura Zapalowski, Cooking Light

JUNE 2008

 

Source: MyRecipes