Thinly chop arugula and mint and place in a large bowl.
Not exact matches
Slaw 1/2 head green cabbage,
thinly sliced 1/2 head raddichio,
thinly sliced 3 - 4 carrots, shredded 1 handful of
arugula,
thinly sliced 1 handful mixed herbs,
thinly sliced, mint, basil, parsley, chives, and / or cilantro 1/2 cup pomegranante seeds or dried cranberries 1/2 cup
chopped pistachios ginger - cumin dressing (recipe follows)
5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter 2 bunches Tuscan kale, ribs & stems removed, leaves
chopped (about 4 cups) 1/2 cup toasted
chopped pecans 1 small zucchini, trimmed and
thinly sliced lengthwise on a mandolin 2 cups cauliflower florets,
thinly sliced on a mandolin 1 cup red and yellow grape tomatoes, halved 1 cup trimmed baby
arugula 2 cups cooked sliced chicken breast and / or thighs
What's in it: — 2 T olive oil — 1 container portobello / cremini mushrooms, sliced — 1/2 large sweet onion,
thinly sliced — 2 garlic cloves, minced — 1 teaspoon fresh thyme,
chopped — 1/4 cup balsamic vinegar — 1 tube store bought polenta, cut into 1/4 inch slices — Salt and pepper to taste — 3 cups baby
arugula — Optional: shaved parmesan cheese
1/2 cup pearl barley 1 cup water 2 garlic cloves, peeled 1/2 cup walnuts plus more for garnish 1/2 ounce Parmesan, grated, plus more shaved for serving 1-1/2 cups basil leaves 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive oil 1 - 15 ounce can cannellini beans, drained and rinsed 1 handful baby
arugula 2 scallions,
thinly sliced 2 tablespoons minced chives 1/4 cup
chopped walnuts
Ingredients: 1/2 cup semi-pearled farro 1 tablespoon fresh lemon juice 1 tablespoon fresh lime juice 2 tablespoons extra virgin olive oil 1 1/2 teaspoons pure maple syrup Salt Fresh ground pepper 1/2 cup fresh mint leaves,
chopped 4 cups baby
arugula 1/4 medium red onion, very
thinly sliced 1 1/4 cups cherries, halved and pitted 2 ounces goat cheese, crumbled
Ingredients: Salad 1 small butternut squash (2 lbs), peeled, seeded, and cut into 1 / 2 - inch cubes 1 ripe pear (I used bosc), cored and
thinly sliced into strips 1 tablespoon extra-virgin olive oil 1/4 teaspoon sea salt 1 lb green beans,
chopped into 1 / 2 - inch pieces 5 oz / 142 g (6 to 8 cups)
arugula 1 cup cubed sheep's or goat's milk feta cheese 1/4 cup hulled sunflower seeds
1/2 cup extra-virgin olive oil 1 cup diced red onion (about 1 medium onion) 1/2 teaspoon coarse sea salt or kosher salt 1 cup
thinly sliced, peeled carrots (about 2 medium carrots) 1 cup
thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2 tablespoons minced rosemary 1/2 teaspoon crushed red pepper flakes 1 15 - ounce can of white beans, drained 1/2 cup firmly packed sun - dried tomatoes 1/4 cup red wine vinegar 4 cups
arugula leaves 2 tablespoons finely
chopped, fresh, flat - leaf parsley for garnish
Ingredients 1/2 pound boneless, skinless chicken thighs 1 carrot, cut into chunks 1 small onion, halved 3 medium celery stalks, 1 cut into rough chunks, the other 2 halved lengthwise and
thinly sliced 1 1/2 teaspoons salt 1 sprig parsley (optional) 2 tablespoons
chopped toasted pecans * 2 tablespoons raisins,
chopped 1 shallot, finely diced 1/2 cup mayonnaise 2 tablespoons Madras curry powder 1 tablespoon honey freshly ground pepper 3 8 - inch flour tortillas or wraps of your choice 1/2 bunch
arugula, rinsed well, trimmed, and dried
12 ounces mushrooms, brushed clean 1 tablespoon unsalted butter a few pinches fine grain sea salt 1 small bulb of fennel, trimmed and sliced very
thinly 1 - 2 tablespoons creme fraiche 2 tablespoons fresh dill,
chopped a small bunch of chives, minced freshly ground black pepper a small bunch of watercress, sorrel, or
arugula 1 teaspoon of olive oil
each) packages Monterey Gourmet Foods Roasted Chicken & Mozzarella Ravioli 2/3 cup
thinly sliced sun - dried tomatoes 1/2 cup
chopped hazelnuts, lightly toasted 1 cup (packed)
arugula leaves 1/4 tsp kosher salt (to taste) 1/4 tsp freshly ground black pepper (to taste) 6 tbsp extra-virgin olive oil Parmesan cheese for garnish (optional)
For Salad 3 cups
arugula 2 medium sized tomatoes,
chopped 1/2 medium red onion,
thinly sliced 1 avocado, pitted and cubed
ingredients POMEGRANATE GLAZE: 1 and 3/4 cups pomegranate juice (divided) 1/3 cup organic chicken stock 8 sprigs thyme (tied together with Butcher's twine) 2 tablespoons Dijon mustard Kosher salt and freshly ground black pepper (to taste) CHICKEN THIGHS: 8 chicken thighs (bone - in, skin on) 1 tablespoon Kosher salt 2 teaspoons ground cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 1 tablespoon olive oil 1/2 cup pomegranate seeds 1/4 cup parsley (
chopped)
ARUGULA SALAD: 1 5 - ounce package baby arugula 1/2 red onion (peeled, thinly shaved) 2 tablespoons lemon juice 3 tablespoons olive oil 1/4 cup Parmigiano Reggiano (shaved into strips) Kosher salt and freshly ground black pepper (to
ARUGULA SALAD: 1 5 - ounce package baby
arugula 1/2 red onion (peeled, thinly shaved) 2 tablespoons lemon juice 3 tablespoons olive oil 1/4 cup Parmigiano Reggiano (shaved into strips) Kosher salt and freshly ground black pepper (to
arugula 1/2 red onion (peeled,
thinly shaved) 2 tablespoons lemon juice 3 tablespoons olive oil 1/4 cup Parmigiano Reggiano (shaved into strips) Kosher salt and freshly ground black pepper (to taste)
For salad 5 ounces baby spinach &
arugula 1 apple, cored,
thinly sliced and cut into 1 / 2 - inch pieces 1 scallion,
thinly sliced 1 tablespoon minced chives 1/4 cup
chopped pitted dates 1/4 cup
chopped smoked almonds
1/4 cup shelled pistachios 1 cup quinoa 1 cup red rice (see headnotes) 1 medium white onion, sliced 2/3 cup olive oil grated zest and juice of one orange 2 teaspoons lemon juice 1 garlic clove, crushed 4 spring onions,
thinly sliced 1/2 cup dried apricots, roughly
chopped 2 handfuls of rocket (
arugula) salt and black pepper
1 tablespoon olive oil 1/2 yellow onion,
chopped 1 garlic clove, minced 1 cup quinoa, well rinsed 2 1/4 cups vegetable stock or broth 2 cups
chopped, stemmed
arugula (rocket) 1 small carrot, peeled and finely shredded 1/2 cup
thinly sliced fresh shiitake mushrooms 1/4 cup grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
Ingredients: 2 tablespoons extra-virgin olive oil 8 ounces guanciale (may substitute bacon or pancetta), diced 1 small red onion, cut lengthwise in half and then into 1 / 4 - inch thick half - moons 2 cloves garlic,
thinly sliced 1 pound Barilla Farfalle 2 tablespoons truffle paste 1/2 cup freshly grated Pecorino - Romano, plus extra for serving 1 bunch
arugula,
chopped
What's in it: — 2 T olive oil — 1 container portobello / cremini mushrooms, sliced — 1/2 large sweet onion,
thinly sliced — 2 garlic cloves, minced — 1 teaspoon fresh thyme,
chopped — 1/4 cup balsamic vinegar — 1 tube store bought polenta, cut into 1/4 inch slices — Salt and pepper to taste — 3 cups baby
arugula — Optional: shaved parmesan cheese
Ingredients: 1 cup wheat berries 3 cups low - sodium chicken broth 2 teaspoons olive oil 1/2 medium yellow onion,
thinly sliced Kosher salt 1 pound shredded chicken breasts 2 packed cups baby
arugula 1 cup shredded Brussels sprouts 1 packed cup cilantro leaves,
chopped 1/4 packed cup mint leaves,
chopped 3 green onions,
thinly sliced 2 jalapenos, seeded and sliced into thin strips Fresh ground pepper For the Dressing Juice from 1 1/2 lemons 2 1/2 teaspoons toasted sesame oil 1 tablespoon Thai fish sauce 1 tablespoon plus 1 teaspoon extra virgin olive oil