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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

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

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

Open Faced Egg Sandwiches with Arugula Salad
Lunch American

Open Faced Egg Sandwiches with Arugula Salad

4.9

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Combine mayonnaise and garlic in a small bowl; spread onto one side bread slices.
  2. 2 Toss arugula with olive oil, lemon juice, 1 pinch salt, and 1 pinch black pepper in a bowl until coated; place ¼ onto mayonnaise sides each bread slice.
  3. 3 Coat a skillet with cooking spray over medium-high heat; crack eggs into skillet, one at a time. Cook on one side until whites are firm and yolks are slightly runny, 2 to 3 minutes; season with salt and black pepper. Gently place 1 egg on each open-faced sandwich.

By Joy

Baked Turkey and Cranberry Sliders
Lunch American

Baked Turkey and Cranberry Sliders

4.4

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
  2. 2 Whisk melted butter with Dijon mustard, dried onion, and Worcestershire in a small bowl.
  3. 3 Place the bottom halves of the rolls into the prepared pan. Spread mayonnaise and additional Dijon mustard to taste along the rolls. Spread cranberry sauce. Add turkey and 1/2 slice of cheese to each. Top with arugula and top halves of the rolls. Spread melted butter mixture evenly over tops. Cover the pan tightly with aluminum foil.
  4. 4 Bake in the preheated oven for 15 minutes. Remove from the oven, uncover, and continue to bake until cheese is melted, 10 to 15 minutes.

By Ana Maria

Roasted Beet, Peach, and Goat Cheese Salad
Lunch American

Roasted Beet, Peach, and Goat Cheese Salad

4.7

Prep
35 min
Cook
80 min
Total
185 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil and place onto a baking sheet.
  2. 2 Bake in the preheated oven until beets are tender, about 1 hour 20 minutes. Allow beets to cool slightly, then remove the skins. Let beets cool to room temperature or refrigerate until cold, about 1 hour.
  3. 3 Place mâche and arugula into a large mixing bowl. Thinly slice cooled beets and add to salad along with peaches, goat cheese, pistachios, and shallots.
  4. 4 Whisk walnut oil, balsamic vinegar, salt, and pepper together in a small bowl until emulsified. Pour over salad, toss well, and serve.

By Megancake

Bocconcini Salad
Lunch American

Bocconcini Salad

4.2

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a large salad bowl, combine the mozzarella, cherry tomatoes, bell pepper, celery, endive and arugula.
  2. 2 Whisk together the lemon juice and olive oil; pour over the salad. Toss until all the ingredients are thoroughly coated with the dressing. Transfer salad to individual serving plates, if desired. Sprinkle the basil over the salad, season with salt and pepper, and serve immediately.

By Jackie

Beet & White Bean Salad
Lunch American

Beet & White Bean Salad

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Make dressing: Whisk together vinegar, Dijon mustard, and sugar in a small bowl until combined. Whisk in extra-virgin olive oil gradually until well blended. Season with salt and pepper.
  2. 2 Prepare salad: Combine beets and beans in a large bowl. Pour dressing over beet mixture; stir until well coated.
  3. 3 Place arugula on a platter or in a serving bowl; top with beet mixture. Sprinkle with blue cheese and walnuts.

By Cans Get You Cooking

Roasted Carrot Salad
Lunch American

Roasted Carrot Salad

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Combine carrots, almonds, and garlic in a mixing bowl. Drizzle with olive oil, then season to taste with salt and pepper. Spread on an ungreased baking sheet.
  3. 3 Bake carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
  4. 4 Once cool, return carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.

By Morgan

Arugula Salad with Cannellini Beans
Lunch American

Arugula Salad with Cannellini Beans

4.5

Prep
15 min
Cook
8 min
Total
23 min

Instructions

  1. 1 Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
  2. 2 Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.

By Kim's Cooking Now

Arugula and Romaine Salad with Red Grapes
Lunch American

Arugula and Romaine Salad with Red Grapes

4.8

Prep
15 min
Cook
Total
195 min

Instructions

  1. 1 Whisk water, white vinegar, and sugar together in a bowl until sugar has dissolved.
  2. 2 Stir cucumber and onion into the vinegar mixture; cover and refrigerate for 3 hours. Drain vegetables.
  3. 3 Toss romaine lettuce and arugula with olive oil and balsamic vinegar in a large bowl. Season with salt and black pepper.
  4. 4 Divide salad on 2 plates and scatter cucumber mixture and grapes on top to serve.

By Iker Aceves

Instant Pot Salmon Sandwiches with Aioli
Lunch American

Instant Pot Salmon Sandwiches with Aioli

Prep
5 min
Cook
15 min
Total
25 min

Instructions

  1. 1 For aioli, stir together mayonnaise, lemon zest, 2 teaspoons lemon juice, and a pinch of salt in a small bowl.
  2. 2 Add water and remaining 1/4 cup lemon juice to a multi-functional pressure cooker (such as Instant Pot). Put a steamer rack inside and spray with cooking spray. Arrange salmon fillets, skin sides down, on the prepared rack (fillets may overlap slightly).
  3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Salmon should flake easily with a fork.
  5. 5 Sprinkle salmon with remaining salt and pepper. Spread cut sides of buns with aioli. Serve salmon in buns with arugula.

By Caitlyn Diimig, RD

Sheet Pan BLT Salad
Lunch American

Sheet Pan BLT Salad

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Arrange bacon in a single layer on a sheet pan.
  2. 2 Bake in the preheated oven until crisp, about 15 minutes, turning halfway through. Remove from the oven and transfer to a paper towel-lined plate to drain. Chop when cool enough to handle.
  3. 3 Add bread cubes and cherry tomatoes to the bacon drippings in the sheet pan. Sprinkle with salt and pepper and toss until evenly coated.
  4. 4 Return to the oven and bake until bread is toasted and tomatoes have started to burst, about 10 minutes. Remove from the oven. Add arugula and toss to coat.
  5. 5 Combine avocado, mayonnaise, lemon juice, salt, and pepper in a food processor; process until smooth. Drizzle avocado mayo evenly over salad, then sprinkle chopped bacon over top. Serve immediately.

By Nicole McLaughlin

Avocado and Cantaloupe Salad with Creamy French Dressing
Lunch American

Avocado and Cantaloupe Salad with Creamy French Dressing

4.6

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Whisk vinegar, sugar, paprika, Worcestershire sauce, garlic, salt, mustard powder, and cayenne pepper together in a bowl until well combined; slowly drizzle in oil while whisking rapidly until thick and creamy.
  2. 2 Place arugula leaves in a salad bowl; top with cantaloupe and avocado. Drizzle with vinaigrette; sprinkle with almonds.

By nancy

Warm Calamari Salad
Lunch American

Warm Calamari Salad

4.5

Prep
15 min
Cook
2 min
Total
17 min

Instructions

  1. 1 Cut calamari tubes into 1/4-inch rings. Cut larger tentacle pieces in half. Place calamari in a bowl. Add oil, red pepper flakes, chipotle powder, cayenne pepper, brown sugar, jalapeno slices, and salt. Mix together thoroughly.
  2. 2 Place arugula and beans in separate bowl. Toss with olive oil, lemon juice, salt and pepper. Divide among 4 servings bowls.
  3. 3 Heat cast iron skillet over high heat until smoking. Add calamari to skillet; cook and stir until calamari loses its translucency, about 2 minutes. Remove from heat immediately.
  4. 4 Spoon calamari over arugula and beans. Drizzle with olive oil and lemon juice. Season with a pinch of pepper flakes.

By John Mitzewich

Roasted Eggplant Parmesan Focaccia
Lunch American

Roasted Eggplant Parmesan Focaccia

5.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Cut eggplant into twelve 1/4-inch rounds and place on one of the prepared baking sheets. Spray both sides with cooking spray and season with salt and pepper.
  3. 3 Bake in the preheated oven for 20 minutes, flipping halfway through. Remove from the oven and turn on the broiler.
  4. 4 When you flip the eggplant, heat oil in a large skillet over medium-high heat. Add onions and cook until soft and starting to brown, about 5 minutes. Add garlic and cook, stirring continuously, until fragrant, about 30 seconds. Add cherry tomatoes, arugula, salt, cayenne pepper, and black pepper. Stir to flatten the cherry tomatoes and cook until arugula is wilted and sauce is hot, 3 to 5 minutes.
  5. 5 Place focaccia bread on the second baking sheet. Top each piece with 3 eggplant rounds and an equal amount of tomato sauce, then sprinkle Parmesan cheese over top.
  6. 6 Place under the broiler until cheese melts, about 1 minute. Sprinkle with oregano and serve.

By Lish

Orzo and Arugula Salad
Lunch American

Orzo and Arugula Salad

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
  2. 2 Combine cooked orzo, bell pepper, green onions, corn, cranberries, almonds, arugula, Parmesan cheese, 2 teaspoons basil, salt, and pepper in a large bowl; set salad aside.
  3. 3 Whisk together oils, balsamic vinegar, lemon juice, Dijon mustard, garlic, sugar, and remaining 1/2 teaspoon basil in a medium bowl until dressing is well combined. Season with salt and pepper.
  4. 4 Drizzle dressing over salad and toss to coat.

By ccb1122

Quinoa and Arugula Salad with Chicken
Lunch American

Quinoa and Arugula Salad with Chicken

5.0

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Bring water, quinoa, and a pinch of salt to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Fluff with a fork and set aside to cool completely.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line a small baking dish with foil.
  3. 3 Heat a grill pan over medium-high heat. Season chicken with salt, pepper, garlic powder, oregano, and paprika. Brush with olive oil and sear in the hot pan until grill marks appear, 3 to 4 minutes per side. Transfer chicken to the prepared baking dish.
  4. 4 Bake in the preheated oven until chicken is no longer pink and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let rest for 5 minutes. Cut into ½-inch cubes.
  5. 5 Combine lemon juice, olive oil, Dijon, and honey in a cup. Season with salt and pepper. Whisk rapidly until dressing is smooth.
  6. 6 Combine arugula, quinoa, and chicken in a large mixing bowl. Add dressing and toss to coat.

By adsomers