Arugula And Pepper Salad Recipes

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ARUGULA SALAD WITH SEARED SHRIMP AND ROASTED RED BELL PEPPER VINAIGRETTE



Arugula Salad with Seared Shrimp and Roasted Red Bell Pepper Vinaigrette image

Provided by Guy Fieri

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

6 tablespoons roasted red bell peppers, minced
2 tablespoons white balsamic vinegar
1 tablespoon rice vinegar, natural
1/2 tablespoon minced garlic
Salt and freshly ground black pepper
1/2 pound arugula
1/4 cup shaved pecorino romano
1/4 cup shaved Parmesan
1/4 pound (21/25) shrimp, shelled and deveined
1 tablespoon olive oil
1/2 teaspoon minced garlic

Steps:

  • For dressing: Puree red bell pepper, add vinegars and garlic. Add olive oil. Add salt and pepper, to taste, but keep in mind that arugula is peppery, so light on the pepper.
  • For Shrimp: Toss the shrimp with olive oil and minced garlic. Sear in a hot pan, until just cooked. Set aside.
  • Assembly: Place arugula on serving plate, drizzle with a little dressing, add shrimp, and top with pecorino romano and Parmesan. Drizzle with just a bit more dressing. Serve immediately.

POTATO, ROASTED PEPPER AND ARUGULA SALAD



Potato, Roasted Pepper and Arugula Salad image

Categories     Salad     Onion     Pepper     Potato     Side     Arugula     Bell Pepper     Summer     Healthy     Bon Appétit

Yield Serves 12

Number Of Ingredients 9

7 pounds red potatoes, cut into 3/4-inch pieces
2/3 cup dry white wine
4 red bell peppers
2 yellow bell peppers
2 1 3/4- to 2-ounce cans flat fillets of anchovies, drained, minced
1/4 cup plus 2 tablespoons white wine vinegar
1 1/2 cups olive oil
2 green onion bunches, sliced
2 fresh arugula bunches, sliced

Steps:

  • Place potatoes in large pot. Cover with water. Boil until potatoes are just tender. Drain well. Transfer to large bowl. Mix in white wine.
  • Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed. Rinse if necessary; pat dry. Cut peppers into 3/4-inch squares. Transfer to medium bowl.
  • Combine anchovies and vinegar in small bowl. Gradually whisk in oil. Pour 2/3 cup dressing over peppers. Add remaining dressing, green onions and arugula to potatoes and mix gently. Season peppers and potatoes with salt and pepper. Let stand 30 minutes. Gently mix peppers into potatoes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

POTATO, PEPPER AND ARUGULA SALAD



Potato, Pepper And Arugula Salad image

Provided by Marian Burros

Categories     easy, quick, salads and dressings, side dish

Time 10m

Number Of Ingredients 7

1 pound tiny new potatoes
1 bunch arugula to yield 1 1/2 cups coarsely cut and tightly packed
1 large roasted red pepper
2 tablespoons light mayonnaise
2 heaping teaspoons capers
A few shakes salt
Freshly ground black pepper

Steps:

  • Scrub potatoes; do not peel. Cook in water to cover until they are tender but firm.
  • Wash and trim stems from arugula, and dry it; cut coarsely.
  • Rinse and dice red pepper.
  • In serving bowl, mix mayonnaise, capers and red pepper.
  • When potatoes are done, run under cold water; slice and mix with mayonnaise, and add arugula. Season with salt and pepper.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 3 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 469 milligrams, Sugar 3 grams

ARUGULA SALAD WITH CARROT AND YELLOW PEPPER



Arugula Salad with Carrot and Yellow Pepper image

Categories     Salad     Leafy Green     No-Cook     Vegetarian     Quick & Easy     Low Cal     Low/No Sugar     Wheat/Gluten-Free     Arugula     Bell Pepper     Carrot     Vegan     Gourmet

Yield Serves 4

Number Of Ingredients 6

4 teaspoons white-wine vinegar
1/2 cup olive oil
10 cups loosely packed bite-size pieces of leaf lettuce, rinsed and spun dry
3 cups arugula, course stems discarded and the leaves rinsed and spun dry
1/2 cup grated carrot
1/2 cup julienne strips of yellow bell pepper

Steps:

  • In a small bowl whisk together the vinegar and salt and black pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl combine the lettuce, the arugula, the carrot, and the bell pepper, drizzle the dressing over the salad, and toss the salad until it is combined well.

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