ARUGULA SALAD WITH LEMON-PEPPER DRESSING
Categories Salad Side No-Cook Quick & Easy Lemon Arugula Summer Healthy Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 6 cups
Number Of Ingredients 5
Steps:
- Whisk first 4 ingredients in large bowl. Season with salt and pepper. Add arugula to bowl and toss to coat.
COWBOY FLATBREAD TOPPED WITH ARUGULA SALAD AND LEMON-PEPPER DRESSING
Cornmeal in the dough gives the bread an appealing, slightly crunchy texture.
Yield Makes 4 breads (2 servings per bread)
Number Of Ingredients 14
Steps:
- Mix first 7 ingredients in bowl. Rub in butter with fingers until mixture resembles coarse meal. Mix in cheeses. Using fork, mix in 2/3 cup water and vinegar until moist dough forms. Cover; chill 1 hour.
- Preheat oven to 375°F. Gently knead dough on floured surface until smooth, about 10 turns. Divide into 4 pieces. Roll out each piece to 9-inch round. Spray small ovenproof skillet or 8-inch-diameter cake pan with vegetable oil spray. Place 1 dough round into bottom and 1/2 inch up sides of skillet. Bake until light golden, about 20 minutes. Transfer to large baking sheet. Repeat with remaining dough rounds. (Can be made 4 hours ahead. Cover loosely with foil. Rewarm uncovered in 350°F. oven for 5 minutes.) Top with Arugula Salad. Cut into wedges.
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