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Strawberry-Balsamic Ricotta Bruschetta
Appetizer Italian

Strawberry-Balsamic Ricotta Bruschetta

4.2

Prep
8 min
Cook
10 min
Total
18 min

Instructions

  1. 1 Preheat a conventional oven to 400 degrees F.
  2. 2 Combine ricotta, honey, and salt in small mixing bowl; whisk to combine and set aside.
  3. 3 Coat tortillas evenly with non-stick spray. Place in single layer on baking pan and bake 8 to 10 minutes or until golden and crispy. Remove from oven and cut each tortilla into 4 equal strips; set aside to cool and crisp.
  4. 4 In second small mixing bowl, combine diced strawberries and chopped basil; set aside.
  5. 5 Spread ricotta mixture evenly across tortilla strips, drizzle each with balsamic glaze, layer with arugula greens, basil scented strawberries and a sprinkling of pine nuts.

By Allrecipes Member

Peach Caprese Salad
Dinner American

Peach Caprese Salad

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Arrange arugula and spinach mix on a medium plate or platter. Lay a piece of tomato down, then lightly lay a piece of mozzarella next to it so the edges touch. Add a piece of peach next to the mozzarella. Continue to layer until you have reached the end of the plate. Drizzle with balsamic vinegar.

By LaDonna Langwell

Holiday Salad Wreath
Dinner American

Holiday Salad Wreath

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Neatly arrange spinach in a 10- to 12-inch circle with leaf tips facing outward. Arrange arugula on top of spinach, leaving the outer tips of the spinach exposed. Scatter beets over the arugula. Arrange pieces of goat cheese around the wreath. Sprinkle pistachios on top. Season salad lightly with salt and pepper.

By Jones

Arugula-Avocado Salad with Pumpkin Seeds
Dinner American

Arugula-Avocado Salad with Pumpkin Seeds

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Wash arugula and discard any wilted or damaged leaves. Trim the ends, shake, and either pat or spin dry in a salad spinner to remove excess water. Chop roughly and transfer to a large mixing bowl.
  2. 2 Combine olive oil, lemon juice, and poppy seeds in a glass jar and shake until emulsified.
  3. 3 Add avocados to your bowl, reserving about 1/2 cup to use as a garnish. Pour the dressing over the salad, season with salt and pepper, and toss gently to combine. Taste and adjust seasonings.
  4. 4 Scatter the reserved avocado and pepitas on top and serve immediately.

By Anastasia

Arugula and Goat Cheese Pizza
Dinner American

Arugula and Goat Cheese Pizza

4.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven according to pizza package instructions.
  2. 2 Dab pesto onto the center of the pizza base, and spread toward the outer edges. Cut the goat cheese into thin coins, and spread or crumble across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the crust edges lightly with olive oil.
  3. 3 Place pizza directly on preheated oven rack. Bake for 5 to 10 minutes, or until the crust edges are golden.
  4. 4 After taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a couple of minutes, cover the pizza with a few handfuls of arugula. Cut, serve, and enjoy!

By collmarie

Linguine with Asparagus, Bacon, and Arugula
Dinner American

Linguine with Asparagus, Bacon, and Arugula

4.2

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Bring a large pot of salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  2. 2 Cook bacon in a large skillet over medium heat until browned and crisp. Remove to paper towels. Pour olive oil into skillet, and stir in garlic and asparagus. Cook, stirring, until fragrant, about 1 minute.
  3. 3 Add pasta to skillet. Turn flame off. Toss with arugula, lemon juice, and bacon.

By Asiangirl

Arugula Beet Salad
Lunch American

Arugula Beet Salad

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Mix beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper together on a baking sheet.
  3. 3 Roast in the preheated oven until beets are tender, about 40 minutes.
  4. 4 Mix roasted beets, arugula, walnuts, balsamic vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in a bowl until well combined.

By Adelma Lilliston

Grilled Flank Steak and Sriracha Mayo
Lunch American

Grilled Flank Steak and Sriracha Mayo

5.0

Prep
90 min
Cook
18 min
Total
108 min

Instructions

  1. 1 Pulse all marinade ingredients in blender until a rough paste, scraping down blender jar as needed.
  2. 2 Combine marinade and meat in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that meat marinates evenly.
  3. 3 Drain and discard marinade. Grill steak, over medium high heat for 7-9 minutes on each side or until meat reaches desired doneness. Let rest for 10 minutes before slicing.
  4. 4 Transfer steaks to cutting board; tent loosely with foil and let rest 5 minutes. Slice steak very thinly on the bias. Split Loaf, brush a bit of oil on the inside, and grill for about 1 minute until warm and slightly toasted. Mix together the Kikkoman Sriracha Sauce and mayonnaise, and smear onto the toasted bread. Compose your sandwich with sliced steak, arugula, and brie.

By Kikkoman

Arugula Salad with Roasted Butternut Squash and Parmesan Cheese
Lunch American

Arugula Salad with Roasted Butternut Squash and Parmesan Cheese

3.5

Prep
15 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Toss butternut squash with 1 tablespoon oil and spread on a baking sheet.
  2. 2 Bake in the preheated oven until squash is soft, about 30 minutes. Allow to cool for 10 minutes.
  3. 3 Stir together remaining 3 tablespoons olive oil, balsamic vinegar, salt, and pepper for the dressing.
  4. 4 Combine squash and arugula in a salad bowl, drizzle with dressing, and mix to combine. Serve topped with shaved Parmesan.

By Allrecipes Member

Goat Cheese and Arugula over Penne
Dinner American

Goat Cheese and Arugula over Penne

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Cook pasta in a large pot of boiling salted water until al dente.
  2. 2 Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, salt, and pepper.
  3. 3 Drain pasta; toss with goat cheese mixture until well combined.

By Christine L

One Pan Orecchiette Pasta
Dinner American

One Pan Orecchiette Pasta

4.6

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat olive oil in a large, deep skillet over medium heat. Add onion with a pinch of salt; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in sausage and cook until browned, 5 to 7 minutes.
  3. 3 Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  4. 4 Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
  5. 5 Stir arugula into sausage-pasta mixture until arugula wilts.
  6. 6 Ladle pasta into bowls and sprinkle with Parmigiano-Reggiano cheese.

By John Mitzewich

Corn Salad with Arugula
Lunch American

Corn Salad with Arugula

4.7

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Whisk olive oil, balsamic vinegar, salt, and black pepper together in a large bowl until well combined; stir in corn and onion until evenly coated. Refrigerate salad for flavors to blend, about 30 minutes.
  2. 2 Spread arugula on a serving plate; top with corn mixture and sliced goat cheese.

By SPetrocelly

Grilled Chicken, Peach, and Arugula Salad
Dinner American

Grilled Chicken, Peach, and Arugula Salad

4.9

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Whisk ¼ cup olive oil, balsamic vinegar, shallot, Dijon mustard, and ½ teaspoon salt together in a bowl. Set vinaigrette aside.
  3. 3 Brush 1 teaspoon olive oil onto cut-sides of peaches.
  4. 4 Cook peaches on the preheated grill, cut-sides down, until heated through, about 4 minutes. Transfer peaches to a plate.
  5. 5 Brush remaining 2 teaspoons olive oil onto both sides of chicken breasts; season with salt.
  6. 6 Cook chicken on the preheated grill until no longer pink in centers, about 4 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
  7. 7 Slice chicken into thin pieces; cut peaches into ½-inch thick pieces.
  8. 8 Toss arugula with shallot vinaigrette in a bowl to coat; divide arugula among plates. Top with peaches and chicken.

By trisha1985

Spinach Watermelon Salad
Salad American

Spinach Watermelon Salad

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk olive oil, white balsamic vinegar, and salt together in a small bowl; set aside.
  2. 2 Combine arugula, spinach, onions, and tomatoes in a large salad bowl. Drizzle vinaigrette over salad mixture; toss to coat. Add feta cheese and watermelon to serve.

By BamaHaole

Pasta with Arugula and Tomatoes
Dinner American

Pasta with Arugula and Tomatoes

4.9

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  2. 2 Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
  3. 3 Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.

By ChristyM

Heirloom Tomato Salad with Nectarines, Avocado, and Arugula
Lunch American

Heirloom Tomato Salad with Nectarines, Avocado, and Arugula

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk oil and vinegar together in a bowl.
  2. 2 Place the sliced tomatoes on a platter and drizzle with about half of the vinaigrette and sprinkle with a pinch of regular salt. Place half the arugula on top of the tomatoes, then add the nectarine and avocado slices. Add the balance of the arugula and gently toss ingredients with the balance of the vinaigrette. Sprinkle with flaky sea salt and more pepper.

By GroveProvisions

Eggs and Greens Breakfast Dish
Breakfast American

Eggs and Greens Breakfast Dish

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat oil in a skillet over medium-high heat. Saute chard, spinach, and arugula until tender, about 3 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
  2. 2 Mix eggs and cheese together in a bowl; pour into the chard mixture. Cover and cook until set, 5 to 7 minutes. Season with salt and pepper.

By Dorinda Medley

Arugula, Fennel, and Orange Salad
Lunch American

Arugula, Fennel, and Orange Salad

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk together honey, lemon juice, salt, and pepper; slowly add olive oil while continuing to whisk.
  2. 2 Place arugula in the bottom of a salad bowl; scatter orange segments, fennel slices, and olives over arugula; drizzle dressing over salad to serve.

By MsP

Spring Veggie Bagel Sandwich
Lunch American

Spring Veggie Bagel Sandwich

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix the cream cheese, lime juice, balsamic vinaigrette, salt, and pepper in a bowl. Spread the mixture evenly over one of the bagel halves. Arrange the radish slices, arugula, and tomato on top of the cream cheese. Sandwich with the remaining bagel half.

By Jenn G

Sweet and Peppery Watermelon Salad
Dinner American

Sweet and Peppery Watermelon Salad

4.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gently combine arugula, strawberries, watermelon, basil, and red onion in a large bowl.
  2. 2 Mix olive oil, balsamic vinegar, agave nectar, salt, and pepper together until dressing is uniform. Pour over salad; top with feta cheese.

By Elma