BALSAMIC ROASTED VEGETABLE SALAD
This salad is a blend of roasted red onion, new potatoes, peppers, cherry tomatoes and baby spinach tossed in balsamic vinegar and sprinkled with toasted pine nuts. Lovely for summer barbecues.
Provided by Laura N
Categories Salad Vegetable Salad Recipes
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Place potatoes into a microwave safe dish, and place into the microwave. Cook on High until the potatoes are just tender, 3 to 4 minutes. Place the potatoes into a large bowl along with the onion, bell pepper, garlic, and eggplant. Sprinkle with rosemary, thyme, and olive oil. Toss to coat the vegetables with olive oil, then season with salt to taste. Spread vegetables onto prepared baking sheet.
- Roast the vegetables in the preheated oven until they begin to brown at the edges, about 35 minutes. Stir in the cherry tomato halves, and continue cooking 15 minutes more.
- Toss the roasted vegetables in a large bowl with the pine nuts, spinach, and balsamic vinegar.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 47.3 g, Fat 9.1 g, Fiber 7.5 g, Protein 8.6 g, SaturatedFat 1.4 g, Sodium 58.2 mg, Sugar 6.3 g
BALSAMIC ROAST CHICKEN
When the aroma from this dish fills your house, your family will think you spent all day cooking. But this elegant, Sunday-special roast chicken, flavored with rosemary, wine and balsamic vinegar, is surprisingly simple to make. -Tracy Tylkowski, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 12 servings (1-1/2 cups onion sauce).
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up. , Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together., Mix wine and vinegar; pour over chicken. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving. Serve with onion sauce.
Nutrition Facts : Calories 182 calories, Fat 7g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 275mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
ARUGULA AND TOMATO SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
- Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.
BALSAMIC ARUGULA SALAD
With four simple ingredients, this salad comes together in a flash and makes a sophisticated side with an arugula taste.-Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the arugula, tomatoes and cheese. Drizzle with vinaigrette; toss to coat. Serve immediately.
Nutrition Facts : Calories 63 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 211mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
ARUGULA TOMATO SALAD
Arugula Tomato Salad is a simple and healthy salad that goes with any main course. Delicious dressing includes lemon zest, olive oil, and Balsamic vinegar. It's a great basic recipe that's highly adaptable and versatile. There are only 7 ingredients and it takes only 15 minutes to make! Perfect to serve with grilled, roasted, and cooked meats, such as chicken, pork, beef, lamb.
Provided by Julia
Categories Salad
Time 15m
Number Of Ingredients 7
Steps:
- In a medium bowl, prepare the salad dressing. Combine olive oil and balsamic vinegar, and mix. Add lemon zest.
- In a large bowl, combine arugula and cherry tomatoes (each sliced in half).
- Drizzle the dressing over the salad. You don't have to use all of the dressing. Drizzle as much or as little as you prefer.
- Top with grated Parmesan cheese and lightly toasted pine nuts.
Nutrition Facts : Calories 139 kcal, Carbohydrate 5 g, Protein 3 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 80 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
BAKED CHICKEN MILANESE WITH ARUGULA SALAD AND TOMATOES
Baked Chicken Milanese is made with breaded chicken cutlets, baked in the oven topped with arugula, tomatoes and balsamic. This is my favorite restaurant dish, made healthier!
Provided by Gina
Categories Dinner
Time 30m
Number Of Ingredients 15
Steps:
- In a medium bowl, whisk olive oil and balsamic.
- Add tomatoes, basil and onions; season with salt and pepper. and toss.
- Set aside at least 10 minutes so the juices combine.
- Preheat oven to 450°.
- Place a large baking pan in the oven to get hot.
- Combine breadcrumbs and grated cheese in one bowl.
- In another bowl combine olive oil, lemon juice, and pepper.
- Lightly pound chicken breasts into cutlets, you should have 6.
- Wash and dry cutlets well with paper towels; season with salt and pepper.
- Dip cutlets into lemon/oil mixture, then into breadcrumbs, pressing firmly to adhere.
- Remove the baking pan from the oven and spray with cooking spray.
- Place the chicken on the baking sheets and spray with olive oil spray on top.
- Bake chicken, turning once halfway through for about 15 minutes total, or until chicken is golden brown.
- Remove from the oven and top with arugula and tomato salad on top.
Nutrition Facts : ServingSize 3 oz chicken with salad, Calories 250 kcal, Carbohydrate 17.4 g, Protein 24.3 g, Fat 8.5 g, SaturatedFat 2 g, Cholesterol 54 mg, Sodium 87.2 mg, Fiber 3 g, Sugar 1.1 g
BALSAMIC AND TOMATO ROAST CHICKEN
Provided by Donna Hay
Categories Chicken Tomato Roast Kid-Friendly Quick & Easy Vinegar Basil Summer Capers Small Plates
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 200° C (400° F). Place the eggplant on the bottom of a baking dish and top each slice with a chicken breast. Combine the tomatoes, capers, balsamic, oil, and sugar and spread over the chicken breast. Bake for 20-25 minutes or until the chicken is cooked through. Sprinkle with the basil leaves and pepper and serve with a rocket (arugula) salad.
BALSAMIC ROAST CHICKEN WITH ARUGULA AND TOMATO SALAD
Provided by Tim Cole
Categories Cheese Chicken Dairy Garlic Leafy Green Tomato Roast Kid-Friendly Quick & Easy Bon Appétit Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Whisk oil, vinegar, and garlic in small bowl to blend. Season dressing generously with salt and pepper. Transfer 1/4 cup dressing to large resealable plastic bag. Add chicken and turn to coat. Let marinate 10 minutes. Place chicken, skin side up and still coated with marinade, onto rimmed baking sheet. Roast until brown and cooked through, about 25 minutes. Meanwhile, combine arugula, tomatoes, and cheese in large bowl. Mix in all but 2 tablespoons of remaining dressing. Divide salad among 4 plates. Cut chicken off bone. Slice chicken crosswise on slight diagonal. Overlap chicken slices atop each salad. Sprinkle with salt and pepper. Drizzle with 2 tablespoons dressing and serve.
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- Preheat oven to 450 F. Toss sweet potatoes with olive oil and a little bit of salt and pepper, then roast in the oven for 20 minutes.
- Mix together ingredients for balsamic dressing/marinade, whisking together well. Cut chicken breasts in half lengthwise, then place chicken in a large plastic bag and pour half of the balsamic mixture into the bag, making sure to not let the other half come into contact with the raw chicken. Let chicken sit for 5-10 min.
- Preheat BBQ to med-high. Add chicken and grill for 12-15 minutes, flipping halfway through. Meanwhile, prepare veggies and slice bocconcini cheese balls in half.
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4.5/5 (44)Total Time 25 minsCuisine Gluten FreeCalories 398 per serving
- Fill large pot of water 2/3 of the way full and add the salt. Bring the water to a boil and then carefully add in the pasta. Cook the pasta in boiling water until al dente - springy & chewy & not mushy. It should take about 10 minutes. Make sure to stir often. Gluten free pasta likes to clump so you really need to keep it moving to prevent it from sticking together.
- In a small mixing bowl add the 1/3 cup olive oil, balsamic vinegar, basil, and pepper. Whisk to combine. Add the cherry tomatoes and toss the tomatoes in the oil mixture. Place the bowl in the fridge until ready to use.
- When the pasta is done, drain the boiling water and rinse under cold water to cool it down and keep it from cooking. Drain well.
- Add the pasta to a large bowl and pour the oil/tomato mixture over the top. Add the arugula and toss well to combine and coat everything in the dressing. Add more salt & pepper as needed.
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