Frittata Fruit Stuffed Crepes Mango And Arugula Salad With Balsamic Vinaigrette Dressing Recipes

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MANGO, CARROT, AND ARUGULA SALAD



Mango, Carrot, and Arugula Salad image

A lovely, fresh and spicy salad.

Provided by Elma

Categories     Salad     Fruit Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 15

5 mangoes - peeled, seeded, and diced
3 large carrots, shredded
¾ (5 ounce) package baby arugula
1 green onion, thinly sliced
1 ½ tablespoons raisins
1 tablespoon chopped dry-roasted, unsalted peanuts
1 teaspoon grated fresh ginger
1 teaspoon lime zest
1 teaspoon sesame seeds
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 packet granular no-calorie sucralose sweetener (such as Splenda®)
1 dash lime juice
salt and ground black pepper to taste
1 tablespoon chopped cilantro

Steps:

  • Mix mangoes, carrots, arugula, green onion, raisins, peanuts, ginger, lime zest, and sesame seeds in a large bowl.
  • Whisk sesame oil, rice vinegar, sucralose sweetener, lime juice, salt, and black pepper together in small bowl; drizzle over salad. Toss to coat. Sprinkle cilantro over salad.

Nutrition Facts : Calories 141.8 calories, Carbohydrate 28.3 g, Fat 3.8 g, Fiber 3.9 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 33.2 mg, Sugar 22.4 g

STUFFED CREPES



Stuffed Crepes image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 0

Steps:

  • Mix 3/4 cup ricotta with 2 tablespoons sugar. Spread 8 prepared 12-inch crepes with the sweetened ricotta and fold into quarters. Top with sliced strawberries and drizzle with warm chocolate sauce.

CHERRY TOMATO, SAUSAGE, ARUGULA, RICOTTA FRITTATA



Cherry Tomato, Sausage, Arugula, Ricotta Frittata image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 14

1 pint cherry tomatoes
2 tablespoons olive oil, plus extra-virgin olive oil for garnish
1 tablespoon aged balsamic vinegar
2 teaspoons chopped fresh thyme leaves
Salt and freshly ground black pepper
1 tablespoon canola oil
12 ounces mild or hot (or combination of both) Italian sweet sausage
8 large eggs
1 cup grated provolone cheese
1/4 cup grated Romano cheese
2 ounces baby arugula
1/4 cup chopped fresh parsley, plus whole leaves for garnish
12 ounces fresh ricotta cheese
4 tablespoons unsalted butter

Steps:

  • Preheat the oven to 350 degrees F. Toss the tomatoes with the olive oil, vinegar and thyme leaves and season with salt and pepper. Put in a small baking dish in one layer and roast until completely soft and the juices have evaporated, about 30 minutes. Let cool slightly. Leave the oven on. Heat the canola oil in a 10-inch nonstick pan over high heat until it begins to shimmer. Add the sausage and cook until golden brown, and then transfer to a paper-towel-lined plate using a slotted spoon. Remove the fat from the pan. Whisk the eggs in a large bowl until light and fluffy. Fold in the drained sausage, tomatoes, provolone and Romano cheeses, arugula and chopped parsley and sprinkle with salt and pepper. Season the ricotta with salt and pepper as well and set aside. Heat the butter in the nonstick pan. Add the egg mixture and stir to evenly distribute the ingredients using a heatproof rubber spatula. Cook until the eggs set on the bottom and around the sides of the pan, and then transfer to the oven. Bake until the eggs are cooked through and the top is lightly golden brown, 20 to 25 minutes. Loosen around the sides of the pan with a rubber spatula and flip onto a serving platter or cutting board. Top with the ricotta and drizzle with extra-virgin olive oil. Grind some black pepper over the top, and scatter the whole parsley leaves over all.

OUR FAVORITE BALSAMIC VINAIGRETTE



Our Favorite Balsamic Vinaigrette image

This vinaigrette does not separate for at least 30 minutes once you shake it! Simple, sweet, and savory.

Provided by Singer6

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 8

Number Of Ingredients 7

½ cup olive oil
¼ cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 shallot, minced
1 clove garlic, minced
salt and ground black pepper to taste

Steps:

  • Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

Nutrition Facts : Calories 132.8 calories, Carbohydrate 3.2 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.9 g, Sodium 38 mg, Sugar 2.1 g

FRITTATA, FRUIT STUFFED CREPES, MANGO AND ARUGULA SALAD WITH BALSAMIC VINAIGRETTE DRESSING



Frittata, Fruit Stuffed Crepes, Mango and Arugula Salad with Balsamic Vinaigrette Dressing image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 16

2 cups mushrooms
1/2 cup onions
1/2 cup olives
1/2 cup cheddar cheese
1/2 cup olive oil plus 3 tablespoons
Salt and pepper
5 eggs
1/2 cup flour
3/4 cup milk
1 tablespoon sugar
2 tablespoons melted butter
Fruit of choice, for stuffing
1 mango
1 bunch arugula
1/2 red onion
1/2 cup balsamic vinegar

Steps:

  • Slice the mushrooms, dice the onions, chop the olives and grate the cheese. In a non-stick skillet add the 3 tablespoons of olive oil and saute the onions then add the mushrooms. Cook until there is no moisture. Add salt, pepper and olives. Add the cheese and 4 eggs and lower the flame. Cook for 1 minute and put skillet in a 375 degree F preheated oven until the frittata sets.
  • Mix 1 egg, the flour, milk, sugar and butter until well blended. Pour 2 tablespoons of the batter into a hot (not too hot) skillet that is slightly greased. Cook for about 30 seconds or until the crepe is golden brown, then flip and cook for about 15 seconds on the opposite side. Remove from the heat and stuff with fruit.
  • Slice or dice the mango and the red onion. Put in a bowl with the arugula.
  • Combine the balsamic vinegar, remaining 1/2 cup of olive oil, salt and pepper, shake well and pour over the salad.

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