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Ingredients
- 3 tablespoons olive oil
- 1 tablespoon minced garlic
- 1⁄2 cup scallion, chopped (include some of the green tops)
- 3⁄4 lb shrimp, cooked and peeled
- 3 tablespoons fresh parsley, chopped (or sweet marjoram)
- 1 tablespoon fresh cilantro, chopped
- 3 tablespoons fresh lemon juice
- 1⁄2 cup arugula
- 1 bunch chicory lettuce, washed, stemmed and dried (about 2 cups)
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Nutrients
- Calories: 191.5
- Calories from Fat: 105 g
- Total Fat: 11.7 g
- Saturated Fat: 1.7 g
- Cholesterol: 129.6 mg
- Sodium: 131.2 mg
- Total Carbohydrate: 3.6 g
- Dietary Fiber: 0.6 g
- Sugars: 0.7 g
- Protein: 17.9 g
Shrimp, Arugula and Chicory Salad
This is a very light salad taking less than 10 minutes to prepare. It must be made just prior to serving…
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Ingredients
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1⁄2 teaspoon table salt, to taste
- 2 tablespoons extra virgin olive oil
- 3 cups cubed and seeded watermelon, drained, 1/2 to 3/4 inch cubes (from a 2 1/2 lb. piece, rind discarded)
- 6 ounces baby arugula
- 1⁄4 cup pine nuts
- 1⁄3 cup crumbled feta or 1/3 cup ricotta cheese
- fresh coarse ground black pepper
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Nutrients
- Calories: 390.4
- Calories from Fat: 281 g
- Total Fat: 31.3 g
- Saturated Fat: 6.5 g
- Cholesterol: 22.2 mg
- Sodium: 886 mg
- Total Carbohydrate: 24.2 g
- Dietary Fiber: 2.9 g
- Sugars: 17.7 g
- Protein: 9.5 g
Watermelon, Arugula and Pine Nut Salad
The minute I saw this recipe in Gourmet Magazine, I just knew it would become one of my favorite summertime dishes.…
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Ingredients
- 3 ounces baby arugula (6 cups)
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- 2 tablespoons olive oil
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Nutrients
- Calories: 43.5
- Calories from Fat: 41 g
- Total Fat: 4.6 g
- Saturated Fat: 0.6 g
- Cholesterol: 0 mg
- Sodium: 52.4 mg
- Total Carbohydrate: 0.6 g
- Dietary Fiber: 0.2 g
- Sugars: 0.3 g
- Protein: 0.4 g
Arugula with Lemon and Olive Oil
Try this fresh summer salad from Gourmet. Would be great to serve at your next cookout!
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Ingredients
- 1 cup orange, peeled and sliced into rounds (2 oranges)
- 1 cup fennel bulb, thinly sliced
- 1⁄4 cup radish, thinly sliced
- 1⁄4 cup oil-cured black olive, pitted and slivered
- 1⁄4 cup parmesan cheese, shaved
- 2 tablespoons fresh orange juice
- 2 tablespoons white wine vinegar
- 1 tablespoon shallot, minced
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon fennel seed, toasted and crushed
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 4 cups arugula, cleaned and torn into bite-sized pieces
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Nutrients
- Calories: 111.8
- Calories from Fat: 57 g
- Total Fat: 6.4 g
- Saturated Fat: 1.7 g
- Cholesterol: 5.5 mg
- Sodium: 468.4 mg
- Total Carbohydrate: 11.2 g
- Dietary Fiber: 2.7 g
- Sugars: 6.5 g
- Protein: 3.9 g
Citrus-Fennel Salad
From Cuisine at Home.
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Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 3 1⁄2 lbs tomatoes, peeled, seeded, chopped or 3 cups diced canned tomatoes, with, juices
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1⁄4 teaspoon sugar
- 12 ounces rigatoni pasta or 12 ounces fusilli
- 6 ounces arugula, tough stems trimmed, leaves coarsely chopped
- 3⁄4 cup freshly grated Pecorino Romano cheese
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Nutrients
- Calories: 309.1
- Calories from Fat: 58 g
- Total Fat: 6.5 g
- Saturated Fat: 0.9 g
- Cholesterol: 0 mg
- Sodium: 24 mg
- Total Carbohydrate: 59.1 g
- Dietary Fiber: 10.4 g
- Sugars: 8.5 g
- Protein: 7.7 g
Penne with Arugula and Tomatoes
I found this wonderful recipe in a 1995 issue of Bon Appétit.
