Arugula Salad With Artichoke Ricotta Salata And Pumpkin Seeds Recipes

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ARTICHOKE ARUGULA SALAD

Fresh and packed with artichokes, dried cranberries and flavor, this salad is sure to be a favorite. -Barbara Begley, Fairfield, Ohio

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 7



Artichoke Arugula Salad image

Steps:

  • In a large bowl, combine the first five ingredients. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 158 calories, Fat 9g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 314mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

8 cups fresh arugula or baby spinach
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup dried cranberries
3/4 cup chopped pecans, toasted
4 green onions, chopped
1/2 cup reduced-fat raspberry vinaigrette
3/4 cup crumbled feta cheese

ARUGULA-AVOCADO SALAD WITH PUMPKIN SEEDS

This arugula-avocado salad will give a power boost to your day with the healthy fats in the avocados and the omega-3s found in the seeds. Especially for the avocado lovers in my family! The serving suggestion is for a side dish.

Provided by Anastasia

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 7



Arugula-Avocado Salad with Pumpkin Seeds image

Steps:

  • Wash arugula and discard any wilted or damaged leaves. Trim the ends, shake, and either pat or spin dry in a salad spinner to remove excess water. Chop roughly and transfer to a large mixing bowl.
  • Combine olive oil, lemon juice, and poppy seeds in a glass jar and shake until emulsified.
  • Add avocados to your bowl, reserving about 1/2 cup to use as a garnish. Pour the dressing over the salad, season with salt and pepper, and toss gently to combine. Taste and adjust seasonings.
  • Scatter the reserved avocado and pepitas on top and serve immediately.

Nutrition Facts : Calories 283.2 calories, Carbohydrate 12 g, Fat 26.6 g, Fiber 7.9 g, Protein 4.3 g, SaturatedFat 3.8 g, Sodium 104.7 mg, Sugar 2.2 g

1 bunch arugula
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon poppy seeds
2 avocados, cut into a large dice
sea salt and freshly ground black pepper to taste
1 tablespoon pepitas (pumpkin seeds)

ARUGULA SALAD

Provided by Anne Burrell

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 7



Arugula Salad image

Steps:

  • In a bowl, toss together the arugula, onions, pumpkin seeds and shaved Parmesan. Season with salt. Drizzle with vinegar and oil and toss. Taste and re-season. Serve immediately.

4 cups baby washed arugula
1/2 red onion, sliced
1/2 cup toasted pumpkin seeds
Shaved Parmesan, for garnish
Kosher salt
Red wine vinegar
High-quality extra-virgin olive oil

ARUGULA SALAD WITH ARTICHOKE, RICOTTA SALATA AND PUMPKIN SEEDS

Provided by Molly O'Neill

Categories     salads and dressings

Time 1h15m

Yield 6 servings

Number Of Ingredients 20



Arugula Salad With Artichoke, Ricotta Salata and Pumpkin Seeds image

Steps:

  • Slice the top 1/3 off each artichoke. Remove the outer leaves and rub the artichoke with lemon.
  • Heat the oil in a pot, and saute the garlic for 5 minutes or until golden. Add the wine and vinegar and bring to a low boil for 10 minutes, until it is reduced by half. Add the herbs, peppercorns, stock and water. Add the artichokes, bring them to a boil and simmer until tender, about 30 minutes. Remove the artichokes and cool.
  • Strain the braising liquid, discarding the garlic and herbs, and measure 2 cups. Pour the liquid in a small saucepan and simmer until reduced to 1/2 cup, about 15 minutes. Set aside to cool.
  • Remove the cooked artichokes' leaves, scoop out the chokes and slice each heart into 8 pieces.
  • Put the reduced braising liquid in a blender on low, and drizzle in the oils. Season to taste.
  • Toss the arugula, frisee and artichoke hearts with the vinaigrette. Divide among 6 plates. Arrange the cheese on top and sprinkle with the pumpkin seeds. Drizzle the pumpkin-seed oil around the perimeter and serve.

4 globe artichokes
1 lemon, halved
2 tablespoons olive oil
2 heads garlic, peeled and halved crosswise
1 1/2 cups white wine
1/2 cup Champagne vinegar
8 large sprigs fresh tarragon
1 bay leaf
1 sprig thyme
10 black peppercorns
1 quart chicken stock, homemade or low-sodium
2 cups water
1/4 cup grapeseed oil
1/4 cup extra-virgin olive oil
Salt and pepper to taste
1 bunch arugula, rinsed, stems removed
1 head frisee, rinsed, stems removed
1/4 pound ricotta salata cheese, thinly sliced or shaved
1/4 cup toasted green pumpkin seeds
1/4 cup pumpkin-seed oil

TOMATO, ARUGULA, AND RICOTTA SALATA SALAD

Categories     Salad     Blender     Cheese     Tomato     No-Cook     Quick & Easy     Arugula     Summer     Gourmet

Yield Serves 6

Number Of Ingredients 9



Tomato, Arugula, and Ricotta Salata Salad image

Steps:

  • Make the dressing: In a blender blend together the garlic paste, the vinegars, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified.
  • Divide the arugula among 6 salad plates and arrange one sixth of the tomato slices on each plate. Divide the ricotta salata and the orégano among the plates. Drizzle each salad with about 1 1/2 tablespoons of the dressing.

For the dressing
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 tablespoon balsamic vinegar
1 tablespoon red-wine vinegar
1/4 cup plus 2 tablespoons olive oil
3 bunches of arugula, coarse stems discarded and the leaves washed well and spun dry
6 small tomatoes (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick slices
1/4 pound ricotta salata (available at specialty foods shops) or Feta, crumbled (about 1 cup)
1 tablespoon finely shredded fresh oregano leaves

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