Roasted Vegetables With Wilted Arugula And Garlic Dressing Recipes

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ROASTED VEGETABLES WITH WILTED ARUGULA AND GARLIC DRESSING



Roasted Vegetables With Wilted Arugula and Garlic Dressing image

From the Longos store Spring 2013 recipe magazine. I didn't have arugula and anchovy paste and it was still delicious. Include whatever vegetables you like - zucchini is good.

Provided by fluffystew

Categories     Vegetable

Time 1h

Yield 10 cups, 8-10 serving(s)

Number Of Ingredients 16

1 small cauliflower, cut into florets or 6 cups cauliflower florets
3 bell peppers, cut lengthwise (red, yellow, orange)
1 bunch asparagus, trimmed and cut in half or 1 lb asparagus
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
6 cups arugula
3 garlic cloves (grated or minced)
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
1 tablespoon light mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1 teaspoon anchovy paste
3 tablespoons extra virgin olive oil
1 pinch salt

Steps:

  • Preheat oven to 425 degrees. Line a large baking sheet with parchment paper or foil (optional). Spread cauliflower, red, yellow and orange peppers and asparagus onto prepared baking sheet. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Roast in centre of preheated oven for 30-45 minutes or until lightly browned and softened.
  • Garlic Dressing: In a bowl, stir together garlic, lemon rind and juice. Whisk in mayo, mustard, Worcestershire sauce, and anchovy paste until smooth. Gradually add olive oil, whisking until mixture is emulsified. Stir in salt.
  • Spread arugula onto platter and toss with 1 TBS of the dressing.
  • Toss 3 TBS of dressing with roasted vegetables and spread over arugula. Serve salad warm or at room temperature, adding remaining salad dressing just before serving as needed.

Nutrition Facts : Calories 120.6, Fat 9.6, SaturatedFat 1.4, Cholesterol 1.5, Sodium 178.4, Carbohydrate 7.7, Fiber 3, Sugar 3, Protein 3.3

WILTED ARUGULA SALAD



Wilted Arugula Salad image

Radishes and tomatoes bring Christmasy red color to this medley. But it's so good, you'll want to enjoy it throughout the year.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10

4 bacon strips, chopped
5 ounces fresh arugula or baby spinach
2 hard-boiled large eggs, chopped
1 medium leek (white portion only), thinly sliced
1 medium tomato, chopped
4 radishes, thinly sliced
1/4 cup cider vinegar
4-1/2 teaspoons prepared mustard
2 teaspoons sugar
Dash pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings., In a large bowl, combine the arugula, eggs, leek, tomato and radishes. In a small bowl, whisk the vinegar, mustard, sugar, pepper and reserved drippings. Drizzle over salad; toss to coat. Sprinkle with bacon.

Nutrition Facts : Calories 94 calories, Fat 7g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 151mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED-VEGETABLE SALAD WITH GARLIC DRESSING



Roasted-Vegetable Salad with Garlic Dressing image

Roasting intensifies the flavors and colors of this composed salad, made with fingerling potatoes, delicata squash, baby beets, brussels sprouts, carrots, leeks, and celery root. A warm garlic dressing complements the smokiness of these vegetables, which are arranged over a bed of dark greens, such as kale.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 11

1 winter squash, such as acorn or delicata (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick rings and seeded
12 ounces assorted fingerling potatoes, halved lengthwise
1 bunch baby carrots, trimmed and peeled (or 3 medium carrots, peeled and cut lengthwise into 1/4-inch-thick pieces)
1/2 pound brussels sprouts, halved
1 medium celery root (about 12 ounces), trimmed, peeled, and cut into 1/4-inch wedges
1 bunch baby beets, trimmed, peeled, and halved
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 medium leeks, white and pale-green parts only, sliced lengthwise into 1/4-inch-thick pieces and rinsed well
5 ounces baby kale, curly endive, or other hearty greens
Warm Roasted-Garlic Dressing for Roasted-Vegetable Salad

Steps:

  • Preheat oven to 400 degrees. Put squash, potatoes, carrots, brussels sprouts, celery root, and beets into a large bowl. Drizzle with 3 tablespoons oil, and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper; toss. Arrange vegetables in a single layer on 2 rimmed baking sheets (do not crowd). Roast 15 minutes.
  • Toss leeks with remaining tablespoon oil. Add to roasting vegetables; continue to roast, tossing halfway through, until golden brown and tender, about 35 minutes more. Transfer sheets to wire racks; let cool slightly.
  • Place greens on a platter; top with vegetables. Drizzle with warm dressing. Season with salt and pepper.

WILTED ARUGULA



Wilted Arugula image

Serve alongside our Baked Cod with Olives and Rosemary Lentils.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 10m

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
2 garlic cloves, thinly sliced
8 ounces baby arugula, rinsed and drained well
1 tablespoon balsamic vinegar
1/4 teaspoon coarse salt
Freshly ground pepper

Steps:

  • Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but not browned, 2 to 3 minutes. Add arugula; cook, stirring constantly, until slightly wilted, 1 to 2 minutes. Add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute. Stir in salt; season with pepper. Serve immediately.

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