Arugula Mushroom And Radish Salad Recipes
FENNEL, MUSHROOM AND RADISH SALAD
Provided by David Tanis
Categories quick, weekday, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the garlic in a small bowl. Add the lemon juice and zest, a good pinch of salt and a little freshly ground pepper. Whisk in the olive oil.
- Thinly slice the fennel bulbs, mushrooms and radishes. Put them in a salad bowl and season lightly with salt and pepper. Add about 3/4 of the dressing and toss gently.
- With a vegetable peeler, shave curls of Parmesan over the salad. Garnish with a few arugula and parsley leaves, if you like. Drizzle with the remaining dressing.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 13 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 601 milligrams, Sugar 8 grams
ARUGULA AND RADISH SALAD
This tangy salad is a flavorful complement to our Grilled Sirloin Steak with Toppings Bar.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together mustard and lemon juice; season with salt and pepper. Whisk in oil. (To store, refrigerate, up to 1 day.) Add arugula and radishes to bowl, and toss to coat. Serve salad immediately.
Nutrition Facts : Calories 54 g, Fat 4 g, Fiber 1 g, Protein 2 g
WILTED ARUGULA AND PORTOBELLO MUSHROOMS
Arugula and portobello mushrooms are simmered with onion, garlic, sherry, and red pepper flakes. A tasty side dish and good way to get some veggies! You can easily substitute wine for the sherry and veggie broth for the chicken broth depending on your preferences.
Provided by JUMAHA
Categories Side Dish Vegetables Onion
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften.
- Pour in sherry and chicken broth. Simmer until liquid is reduced by half. Add arugula and cook until wilted, about one minute. Season with black pepper. Serve immediately.
Nutrition Facts : Calories 125 calories, Carbohydrate 11.8 g, Fat 7.2 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 195 mg, Sugar 2.8 g
ARUGULA AND MUSHROOM SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk the mustard, vinegar, shallots, chives, 1/4 teaspoon salt and a few grinds of pepper together in a medium bowl. Gradually whisk in the oil to emulsify.
- Combine the arugula, endives and mushrooms in a salad bowl, and toss with the vinaigrette. Serve immediately.
ARUGULA, APPLE, AND RADISH SALAD WITH CIDER VINAIGRETTE
Provided by Dave Lieberman
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Whisk together vinegar, olive oil, shallot, salt and pepper. Toss arugula, radishes and red apple together. Toss salad with dressing right before serving.
ARUGULA, MUSHROOM, AND RADISH SALAD
Categories Salad Leafy Green Mushroom Vegetable Side No-Cook Quick & Easy Low/No Sugar Wheat/Gluten-Free Arugula Radish Summer Healthy Gourmet
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- In a large bowl combine the arugula, the mushrooms, and the radish, drizzle the oil over the salad, and toss the salad gently. Sprinkle the salad with the lemon juice and salt and pepper to taste, toss it, and serve it topped with the Parmesan.
GRILLED MUSHROOM SALAD WITH ARUGULA
Categories Salad Leafy Green Mushroom Onion Side Parmesan Grill/Barbecue Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Whisk together vinegar, sugar, salt, pepper, and shallots in a large bowl. Add oil in a slow stream, whisking constantly until combined. Reserve half of vinaigrette in another large bowl and add mushrooms to remaining vinaigrette. Toss to coat and marinate 5 minutes.
- Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.
- Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill mushrooms in 3 batches, turning frequently, until golden brown, about 5 minutes per batch. Transfer as grilled to a cutting board and cool to room temperature.
- Cut portabellas into 1/2-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into 1/2-inch pieces.
- Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese, and salt and pepper to taste and toss again.
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- In a large mixing bowl or salad bowl, whisk together lemon zest, lemon juice, extra virgin olive oil, kosher salt, and black pepper until well combined.
- Add the carrot ribbons, shaved asparagus, sliced fennel, sliced mushrooms, and sliced radishes. Gently toss the vegetables with the lemon vinaigrette until evenly coated. Add the baby arugula and toss gently together with the vegetables. Season the salad to taste with salt and pepper (if the salad tastes at all flat, be sure to add an extra pinch or two of salt and perhaps an additional squeeze of lemon juice).
- Add the parmigiano-reggiano shavings and toss once or twice. Serve on a large platter or on individual salad plates. Garnish with fennel fronds, red sorrel (if available or using), and a small pinch of Maldon or other flaky finishing salt. Serve immediately.
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- In a medium mixing bowl, combine the yuzu juice, lemon juice, salt and pepper. Whisk in the safflower oil until the vinaigrette is creamy yellow. Set vinaigrette aside.
- Using a mandolin with a setting on the thinnest blade, carefully slice the rainbow radishes so they are shaved and not thick.
- Place the radishes and mushrooms in a large salad bowl. Add in the chopped green onions and fresh cilantro. Lightly toss the salad with the yuzu vinaigrette and top the with the radish sprouts to finish.
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4.5/5 (30)Total Time 20 minsCategory SaladCalories 197 per serving
- Add the walnuts to a large dry skillet and heat over medium heat for about 2 minutes until they start to brown a bit. You know when they're done when they start to smell toasted. Transfer walnuts to a small bowl.
- To the same skillet heat the olive oil over medium heat. Add the shiitake mushrooms, season with salt and pepper and sauté until lightly browned, about 5 minutes, stirring occasionally.
- Add the baby arugula and stir. Cook for about 2 minutes, or until the baby arugula starts to wilt a bit. Remove from heat and add the walnuts back in. Toss well and serve while warm.
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From goodhousekeeping.com
Cuisine AmericanTotal Time 20 minsServings 6Calories 115 per serving
- In large bowl, whisk together oil, lemon juice, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until well blended.
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