This is an easy, healthy meal that you will want to serve often. It is choc-full of flavor and many steps can be done in advance.
Poached Salmon
Servings 4
Ingredients
- 4 filets salmon about 5-6 oz each
- 2 carrots cut in 1 inch pieces
- 1-2 celery stalks cut in 1 inch pieces
- 1 small onion thinly sliced
- 1/2 lemon thinly sliced
- 6 cups water
- 3/4 tsp dried rosemary
- 2 tsp kosher salt
Instructions
- Put everything but the salmon and the salt in a large non-stick frying pan.
- Bring this to a boil, lower to simmer, cover and cook for about 8 minutes
- Season salmon with the salt and lower in the poaching liquid. If salmon isn't completely covered, add a little more water. Make sure your liquid is still just at a simmer. Simmer salmon for 7 minutes.
- If you are making this earlier in the day, flake and refrigerate until you are ready to assemble with the arugula salad.
Poached Salmon Salad with Arugula
Ingredients
- 1/2 small red onion thinly sliced
- 3 Tbsp capers drained
- 2 Tbsp red wine vinegar
- 2 Tbsp olive oil
- 1/2 tsp kosher salt
- 5 ounces arugula
- 4 eggs hard-boiled, cut into quarters
- 1 avocado thinly sliced
- 1/2 cup sun-dried tomatoes dried not in oil, sliced
Instructions
- Put red onion, capers, vinegar, olive oil and salt in a medium-sized bowl. Let sit for 15 minutes.
- Add poached, flaked salmon, and gently stir.
- On a plate, arrange arugula, eggs, avocado, and tomatoes. Top with salmon mixture.
This is one of those salads that you could make three days in a row and never grow tired of. The dates have a sweet flavor which is complemented by the tangy balsamic glaze. This salad can easily be a meal by adding grilled shrimp or chicken.
Arugula, Date, and Apple Salad
Servings 8
Ingredients
- 1/2 cup walnut oil
- 3 Tbsp aged white wine vinegar
- kosher salt and black pepper to taste
- 5 ounces arugula
- 1/2 cup praline pecans chopped
- 2 Fuji apples cored and thinly sliced
- 1 ⅓ cup Medjool dates pitted and sliced
- 6 ounce shaved Manchego cheese
- balsamic glaze
Instructions
- To make dressing, whisk walnut oil with white wine vinegar.
- Add kosher salt and fresh ground pepper. Set aside.
- Place all salad ingredients, except Manchego cheese, dressing and balsamic glaze in a large bowl.
- Toss with enough dressing to just coat leaves.
- Place salad on 8 salad plates. Top with cheese and drizzle balsamic glaze over each salad.
Notes
Serve with remaining dressing on the side.
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Grilled Shrimp Salad with Grilled Prosciutto and Mozzarella
Servings 4
Calories 440kcal
Ingredients
- 4 large heirloom tomatoes of various colors
- 3 oz. baby arugula
- 1/2 Tbsp Pepitas roasted and salted
- 1/2 Tbsp good quality olive oil
- 1 tsp balsamic vinegar
- 16 large cooked jumbo shrimp tails attached
- 4 medium sized fresh mozzarella balls
- 4 thin slices of prosciutto
- 2 tsp weber spicy grill seasonings or herbed salt & fresh ground black pepper
Instructions
- Wrap the prosciutto around the mozzarella balls and set aside.
- Place shrimp in a bowl, pour on a little olive oil and season with the Weber seasoning or herbed salt and fresh ground pepper.
- Slice tomatoes and place on 4 dinner plates, alternating with different colors. Top with arugula and pepitas.
- Meanwhile, grill the prosciutto and mozzarella, and shrimp for about 5 minutes (if using raw shrimp, cook accordingly).
- Add to plate and sprinkle salad with olive oil and balsamic vinegar.
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Red Grapefruit, Arugula and Parmesan Flatbread Salad
Servings 4
Ingredients
- 5 ounces arugula
- 3 Tbsp balsamic vinegar
- 2 red grapefruits peeled and segmented (all pith removed)
- 1/2 - 3/4 cup shaved parmesan cheese
- black pepper to taste
- 2 flatbreads
- 1/3 cup parmesan cheese finely grated
- 2 cup olive oil
Instructions
- Combine arugula, balsamic vinegar, grapefruit, parmesan shavings and pepper in a bowl. Set aside.
- Cut the flatbread into 16 equal crosswise slices.
- Combine grated parmesan and oil and brush over one side of bread strips.
- Broil for 35-45 seconds or until golden.
- Turn bread and brush with parmesan mixture and broil one more minute.
- Cross 4 bread strips on each serving plate. Top with arugula mixture and serve.
Fall Salad
Servings 4
Ingredients
- roasted Butternut Squash see notes for recipe
- grilled skirt steak see notes for recipe
- 7 ounces arugula
- 8 ounces halloumi cheese grilling cheese, sliced into 8 equal pieces
- 1/2 cup roasted pumpkin seeds see notes for recipe
- walnut oil
- red wine vinegar
- kosher salt and fresh ground pepper
- pumpkin bread homemade or store-bought
Instructions
- Early in the day, roast the pumpkin seeds and the butternut squash.
- Grill the skirt steak to rare or medium-rare. Once finished cover with aluminum foil and let rest.
- In the meantime, grill the halloumi cheese for about 5 minutes per side.
- Place arugula on 4 dinner plates.
- Top with skirt steak, cheese, and butternut squash.
- Sprinkle with pumpkin seeds.
- Drizzle walnut oil, vinegar, salt and pepper to taste.
- Serve with pumpkin bread.
Notes
Click the recipe to get the details.
Roasted butternut squash
Roasted pumpkin seeds
Grilled skirt steak
We have also done this salad with a store-bought rotisserie chicken that we shredded. You can also find roasted butternut squash and pumpkin seeds in specialty grocery stores.
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We made this fig appetizer at a recent wine tasting party and it was a hit. Everyone gobbled them up so quickly, we had nothing to nibble on while we cleaned up!
Fig & Proscuitto Crostini
Servings 9
Ingredients
- 1 bag arugula
- 4-5 black mission figs sliced in fourths
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 18 thin slices Prosciutto
- baguette sliced in 18 thin pieces
- balsamic glaze
Instructions
- Place figs in a small bow and toss with olive oil and vinegar.
- Brush both sides of the sliced bread with a little olive oil.
- Place on a cookie sheet and put in a 450° oven for several minutes, flipping once. Don't overcook bread or it will be too hard.
- Place prosciutto on bread slices. Top with arugula and then figs.
- Drizzle a tiny amount of balsamic glaze on each piece.
- Place on a pretty platter and serve.
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This recipe was given to us by our friend Mary Jo. We have modified it slightly to help make it “simple.” We recommend making the pork tenderloin, onions and sauce the day before, storing in separate containers and assembling the sliders several hours before serving or packing for your picnic.
Pork Tenderloin Sliders
Servings 12
Ingredients
- 1/2 cup canola oil
- 3 Tbsp smoked paprika
- 1 1/2 Tbsp kosher salt
- 1 Tbsp fresh ground pepper
- 2 pork tenderloins about 3 lb total
- 1 Tbsp olive oil
- 2 red onions cut in thin slices
- 5 oz bag of arugula
- 24 slider buns or small rolls from the bakery
Sauce
- 1 cup mayonnaise
- 4 garlic cloves minced
- 1 Tbsp coarse grain mustard
- 4 Tbsp fresh sage leaves chopped
- 4 tsp fresh lemon juice
- kosher salt and fresh ground pepper to taste
Instructions
- Combine canola oil, paprika, salt and pepper.
- Pour over pork tenderloins and marinate at room temperature for about 30 minutes.
- Heat the grill and cook pork until meat reaches 150 degrees.
- Take off grill and let rest for about 30 minutes. (You may also wrap pork tenderloin in aluminum foil and slice later).
- Use a large, sharp knife and slice pork in very thin slices.
- Put in a storage container until assembly.
- Heat olive oil in a large skillet.
- Once hot, sauté onions until they are wilted but not brown. This should take around 20 minutes.
- Drain onions on a paper towel. Once cooled, put in the refrigerator.
- Combine all sauce ingredients and refrigerate for at least one hour or overnight.
Assembly
- Place buns on a dry surface and spread sauce on bottom of bun.
- Top with 3 slices of pork, onions and arugula then the "final bun."
- Place on a platter and cover with plastic wrap.
- Store in refrigerator.
- Bring to room temperature before serving.
What is more refreshing on a hot summer day than watermelon? This salad made with watermelon, feta, arugula and a drizzle of balsamic glaze is refreshing and tasty. Don’t skip the balsamic glaze, it is the secret to this salad’s success!
Watermelon and Arugula Salad
Servings 12
Ingredients
- 1 medium-size seedless watermelon cut in 1/2 inch cubes - about 8 to 10 cups
- 8 ounces Greek feta cheese cubed
- 8 - 10 ounces arugula
- balsamic glaze
Instructions
- If you are taking this on a picnic, transport the cubed melon and cheese in separate containers as well as the arugula.
- Once you are ready to serve, place arugula on a plastic platter. Mix melon and cheese together and place on arugula.
- Drizzle balsamic glaze on top.
This recipe is more than easy to follow and is a one-dish, healthy and colorful meal.
Easy Fettuccine Salad with Arugula and Prosciutto
Servings 6
Ingredients
- 1/2 cup good quality olive oil
- 3 Tbsp champagne or white wine vinegar
- 1 1/2 tsp Dijon mustard
- 1 garlic clove crushed
- 1/3 pound prosciutto thinly sliced
- 8 ounces fettucine
- 4 ounces arugula
- 1/2 cup roasted red pepper sliced
- 1 cup Parmesan cheese freshly grated
- 6 hard-boiled eggs roughly chopped
- 1 avocado sliced
- kosher salt & freshly ground pepper
Instructions
Vinaigrette
- Whisk the olive oil, vinegar, mustard, garlic, salt and fresh ground pepper in a small bowl. Set aside.
Salad
- Preheat oven to 400°.
- Line a baking sheet with parchment paper. Place prosciutto in a single layer and bake until crisp. Break into medium-sized pieces.
- Bring a large pot of water to a boil and cook pasta according to directions, drain.
- Return the pasta to the pot and mix in 7 Tbsp of the vinaigrette.
- Add salt and pepper to taste and stir.
- Add the arugula, red pepper and Parmesan cheese to the pasta and stir.
- Add 1/2 the eggs and 1/2 the prosciutto and mix thoroughly.
- Place the salad on 4-6 dinner plates and top with the remaining eggs, prosciutto, avocado and freshly ground pepper.
- Serve remaining vinaigrette in a gravy bowl.