Arugula Salad Recipe
Roberto Said:What's an interesting avocado salad recipe you can think of?
We Answered:put sliced avocado in a bowl squeeze some lemon juice on it some salt and pepper then add to the bowl some sliced tomatoes onion the rocket grated carrot some cubed cheddar cheese drizzle a bit of the garlic mayo on it toss the salad and serve
you could also lightly toast some of the pine nut and add them
We Answered:Not unless you like italian pasta for christmas.
Arugula is spicy and bitter. I would serve it in a salad with walnuts, craisins or apples, and a sherry vinaigrette. ....(If i served it at all, on christmas.)
Watercress soup is a better greens/ christmas combo.
Bobby Said:Anyone got a recipe for salad?
3/4 cup walnut halves
10 ounces mixed salad greens with arugula
2 large navel oranges, peeled and sectioned
1/2 cup sliced red onion
1/4 cup olive oil
1/4 cup vegetable oil
2/3 cup orange juice
1/4 cup white sugar
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/4 cup crumbled Gorgonzola cheese
Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.
Jeremy Said:I'm making a dinner for a friends parents?
We Answered:Excellent menu. I do have one suggestion though. Serving a casserole as a main course is sort of a large family dinner type of thing. Instead, just make a simple chicken breast served with asparagus and boiled red potatoes.
Trust me. This is much simpler than it looks!!!
-Grill 2 large chicken breasts on the stove with a 1 cloves worth of minced garlic and a little salt and pepper. While that is cooking you should be boiling 2 pots of about a 1/2 gallon of water with about 2 - 3 tablespoons of salt. throw in 10 - 12 peeled and trimmed asparagus in one and throw 4 red potatoes that have been prepped into the other. To prep the potatoes, quarter each potato and then cut each of those pieces in half (NOTE: DO NOT peel the skins off. This will give color to the presentation.)
-The chicken should take about 8 - 12 minutes each depending on the sized of the breast.
-Cook the asparagus just until the tips turn bright green. (about 5 minutes)
-Cook the red potatoes until fork tender. (about 7 - 10 minutes)
-Garnish the potatoes and asparagus with melted a little melted butter and some salt
Shannon Said:Is the stems of arugula okay to serve in salads or is there other recipes that call for the stems?
We Answered:Sure it is fine, as long as you don't mind the texture. Most people remove them because they don't like the texture of a mouth full of stems.
Sidney Said:Salad with crumbly arugula mixture served atop LARGE flat mushroom?
We Answered:that mushroom was more than likely a portobello maybe stuffed with arugula and spinach, the cheese maybe some type of blue cheese or feta cheese...only thing i can think of is a stuffed portobello w/ balsamic dressing...