Skip to content

Type what you have

Cook with

arugula ×
Zoodle Caprese Salad
Lunch Italian

Zoodle Caprese Salad

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Cut zucchini into zoodles ("noodles") using a spiralizer (fitted with the large shredding blade); cut zoodles into smaller pieces.
  2. 2 Combine zoodle pieces, mozzarella, tomatoes, and vinaigrette in a large bowl; mix well. Refrigerate until ready to use.
  3. 3 Toss in arugula and basil just before serving.

By Jeannette

Wild Rocket (Arugula) and Parmesan Salad
Lunch Italian

Wild Rocket (Arugula) and Parmesan Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Toss arugula and cilantro together in a large salad bowl; drizzle with lemon juice, olive oil, and balsamic vinegar. Sprinkle with red pepper flakes and black pepper; toss. Taste and adjust seasonings if desired.
  2. 2 Sprinkle salad with Parmesan cheese shavings; toss then serve.

By HDN

Tomato and Bocconcini Salad
Lunch Italian

Tomato and Bocconcini Salad

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine olive oil, vinegar, garlic, salt, and black pepper in a jar with a lid; set aside.
  2. 2 Combine spinach, arugula, tomatoes, bocconcini cheese, and onion in a salad bowl. Shake vinaigrette vigorously to combine; drizzle over salad to serve.

By Sarah

Italian Style Chicken Salad
Lunch Italian

Italian Style Chicken Salad

4.7

Prep
30 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Cook and stir garlic until softened and golden brown, 3 to 5 minutes.
  2. 2 Stir in lemon juice; set aside to cool.
  3. 3 Toss chicken, fennel, celery, red onion, and parsley together in a large bowl.
  4. 4 Stir in the cooled garlic and olive oil, mayonnaise, lemon zest, salt, and black pepper.
  5. 5 Arrange arugula on a serving platter; serve chicken salad on arugula.

By KrissyHipp30

Feta and Slow-Roasted Tomato Salad with French Green Beans
Lunch Italian

Feta and Slow-Roasted Tomato Salad with French Green Beans

4.8

Prep
17 min
Cook
123 min
Total
140 min

Instructions

  1. 1 Preheat an oven to 225 degrees F (110 degrees C).
  2. 2 Slice the cherry tomatoes in half, and arrange them, cut sides up, on a baking sheet. Sprinkle them with salt, pepper, and the bay leaf; drizzle with 1/4 cup olive oil.
  3. 3 Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours.
  4. 4 Toast the pine nuts in a small pan over medium-low heat, gently shaking the pan as they toast, until beginning brown and fragrant, 2 to 3 minutes; set aside.
  5. 5 Bring a saucepan of water to a boil; cook the green beans in the boiling water until bright green but still crisp, about 3 minutes. Drain and rinse immediately with cold water.
  6. 6 Combine the roasted tomatoes, toasted pine nuts, green beans, arugula, and basil in a salad bowl. Whisk together the red wine vinegar, mustard, garlic, honey, and 1/4 cup olive oil in a bowl, and pour the dressing over the salad. Stir in the crumbled feta cheese just before serving.

By Andypoc

Blood Orange Salad with Caramel Dressing
Lunch

Blood Orange Salad with Caramel Dressing

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Divide arugula evenly between 2 plates. Place blood orange slices and red grapefruit segments on the arugula and sprinkle pomegranate seeds on top.
  2. 2 Combine balsamic vinegar, caramel syrup, and sesame oil in a cup; mix to combine. Drizzle dressing over salads. Garnish each salad with almond slices and serve.

By lutzflcat

Hazelnut Blue Pecan Salad
Lunch

Hazelnut Blue Pecan Salad

4.9

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. 2 Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold in cayenne pepper and salt. Add the pecans and stir until coated. Spread the mixture evenly on the parchment-lined baking sheet.
  3. 3 Bake 10 minutes, then turn the pecan pieces. Bake another 10 minutes until toasted. Remove from oven and let cool about 15 minutes.
  4. 4 Mound two cups of salad greens on each plate. Sprinkle each serving with 1/4 cup Gorgonzola cheese, then drizzle with a teaspoon of hazelnut oil. Top each salad with a cup of toasted pecans.

By betsyjane

Collard Green Wraps
Lunch

Collard Green Wraps

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Fill a large pot with 3 inches of water. Add vinegar and salt; bring to a boil over medium-high heat.
  2. 2 While water comes to a boil, remove 4 large leaves from the bunch of collard greens. Lay them flat on a cutting board and trim the stems until even with beginning of leaves. Carefully shave center stems down until leaves lay flat, being careful to not tear them.
  3. 3 Place leaves in boiling water and cook undisturbed until bright green and wilted, about 30 seconds. Use tongs to carefully transfer leaves to a bowl of ice water; let cool 3 minutes. Remove from ice water and pat dry.
  4. 4 Lay collard leaves flat on a large cutting board and assemble wraps as follows, dividing ingredients evenly among the 4 leaves. Spread an even layer of hummus on each leaf, leaving a 2-inch border. In the bottom third of each leaf, stack bell pepper, cucumber, onion, artichoke hearts, and arugula. Drizzle with lemon juice.
  5. 5 Fold the sides of each leaf in towards the center, using your hands to help keep the sides tucked in, and roll, starting from bottom. Slice in half diagonally to serve.

By thymeforpineapple

Gruyere and Mushroom Pasta Salad
Lunch

Gruyere and Mushroom Pasta Salad

5.0

Prep
15 min
Cook
10 min
Total
145 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain and rinse under cold water.
  2. 2 Whisk olive oil, vinegar, dill, garlic, salt, and black pepper together in a bowl.
  3. 3 Combine cooked pasta, mushrooms, arugula, Gruyere cheese, and onion together in a large bowl. Pour dressing over pasta mixture; toss to coat. Cover bowl with plastic wrap and refrigerate pasta salad at least 2 hours before serving.

By jkoltov

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

Grilled Ham and Cheese Waffle Sandwiches
Lunch

Grilled Ham and Cheese Waffle Sandwiches

Prep
20 min
Cook
Total
30 min

Instructions

  1. 1 In a medium bowl stir together the flour, sugar, basil, baking powder, and salt. Add egg, milk, shredded cheese, and oil. Stir just until moistened. Add batter to a preheated, lightly greased waffle iron and bake according to manufacturer's directions. When done, use a fork to lift waffle off waffle iron. Repeat with remaining batter. You should have 8 4-inch waffles.
  2. 2 For each sandwich, spread waffles with mustard. Layer ham, sliced cheese, and arugula on half of the waffles. Top with remaining waffles, spread side down.
  3. 3 Heat a griddle or 12-inch skillet over medium heat. Add butter until melted. Add sandwiches. Cook for 4 minutes or until cheese is melted, turning once.

By Farmland

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

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

Mini Ham, Swiss, Rye Sandwiches with Cranberry Onion Relish
Lunch

Mini Ham, Swiss, Rye Sandwiches with Cranberry Onion Relish

4.3

Prep
35 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Heat oil in a 12-inch skillet over medium-high heat. Add onions; saute until well-browned, 10 to 12 minutes. Add rosemary and cloves; continue to saute until fragrant, 1 to 2 minutes longer. Stir in cranberry sauce, and simmer until heated through. Remove from heat and set aside. (Cranberry-Onion Relish can be cooled, covered and refrigerated up to 2 weeks ahead.)
  2. 2 To assemble: Working in batches, lay breads on a work surface and spread with about 1/4 tsp. mustard and 1 tsp. cranberry relish. Top half the breads with a portion of ham, cheese and arugula (optional), then the remaining bread slice. Halve each sandwich on the diagonal, sticking each half with a toothpick. (Sandwiches can be covered with a damp paper towel and plastic wrap and can remain at room temperature for 2 hours.)

By USA WEEKEND columnist Pam Anderson

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

Arugula-Fig Salad with Creamy Gorgonzola
Lunch American

Arugula-Fig Salad with Creamy Gorgonzola

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine olive oil, lemon juice, orange blossom water, orange juice, and orange zest in a glass jar and shake dressing until emulsified.
  2. 2 Arrange arugula on a salad platter, place figs on top, then top with Gorgonzola cheese and scatter the crushed pistachios over to garnish. Season with salt and pepper. Pour the dressing over the salad and serve immediately.

By Anastasia

Iraqi Sumac Salad (Summag Salad)
Lunch Middle Eastern

Iraqi Sumac Salad (Summag Salad)

5.0

Prep
15 min
Cook
Total
30 min

Instructions

  1. 1 Cut tomatoes lengthwise into quarters and gently give them a squeeze to remove some of the seeds and excess liquid. Slice the tomatoes thinly and place into a large bowl.
  2. 2 Cut cucumber into 1/4-inch pieces and add to the bowl. Cut onion into 1/4-inch slivers and add to the bowl with parsley. Sprinkle with sumac and salt and toss to coat. Let sit for at least 15 minutes for flavors to meld, the longer the better.
  3. 3 Add arugula to the bowl and drizzle with lemon juice and olive oil. Toss to coat and adjust salt if needed. Serve immediately.

By France Cevallos