Best 6 Arugula And Cannellini Salad With Olive Vinaigrette Recipes
In this article, we'll take you on a culinary journey with two delightful recipes featuring arugula and cannellini beans, showcasing the versatility and flavors of these ingredients. First, we have a refreshing Arugula and Cannellini Salad with Olive Vinaigrette, a vibrant and light dish that bursts with flavors. This salad combines the slightly peppery taste of arugula with the creamy texture of cannellini beans, complemented by a zesty olive vinaigrette. It's a perfect side dish or light lunch option that is both nutritious and satisfying.
Next, we'll tantalize your taste buds with a hearty and flavorful Cannellini Bean and Sausage Soup. This comforting soup is packed with cannellini beans, savory sausage, aromatic vegetables, and a rich broth. The beans provide a creamy texture, while the sausage adds a smoky and meaty flavor. The vegetables, such as carrots, celery, and onions, contribute sweetness and depth to the soup. Served with crusty bread or a side of salad, this soup is sure to warm you up on a chilly day.
ARUGULA SALAD AND ULTIMATE VINAIGRETTE
Steps:
- Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
- Toss arugula with vinaigrette, to taste.
ARUGULA AND CANNELLINI SALAD WITH OLIVE VINAIGRETTE
Along with garlic and anchovies, Nicoise olives are integral to Provencal cuisine. They have an appealing nuttiness and are especially delicious in a vinaigrette tossed with white beans and pear tomatoes and then served over peppery arugula.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Make vinaigrette: Combine olives and the water in the bowl of a food processor fitted with the metal blade. Process until olives are finely chopped. Add garlic, basil, vinegar, and cumin; process until mixture is smooth and combined, stopping to scrape sides of bowl with a rubber spatula as needed.
- In a medium bowl, combine beans, tomatoes, and red onion, and gently toss. Pour vinaigrette over bean mixture, and toss well to coat. To serve, divide arugula leaves among four plates, and mound bean mixture on top.
Nutrition Facts : Calories 210 g, Fat 13 g, Fiber 5 g, Protein 5 g, Sodium 442 g
CANNELLINI BEAN, RED ONION, AND ARUGULA SALAD
As one of my friends likes to say, this salad is "cute as hell." I won't lie, it is. But more importantly, I love cannellini beans, and there's no easier way to enjoy them than in this good-looking, great-tasting salad. Even though the beans are from a can they should still be firm and whole, not all mushy and falling apart. If you open a can and the beans look like that, then you need to be using another brand of beans. The thinly sliced red onion adds a nice bite as does the spicy arugula. Make sure that the arugula you get looks really perky and green.
Provided by Dave Lieberman
Categories side-dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Empty the cans of beans into a colander and rinse them briefly under cold water. Drain thoroughly and empty the colander into a large serving bowl. Toss the beans together with the red onion and arugula. Shake the olive oil, vinegar, chopped basil, salt and pepper in a sealable container until the salt is dissolved. Pour the dressing over the salad and toss well. It's best to make and dress the salad about an hour before you serve it. Let it stand at room temperature, tossing every time you think about it. Just before serving, adjust the seasoning with salt and pepper, to taste. ;
ARUGULA SALAD WITH CANNELLINI BEANS
This is a quick and delicious warm salad that can be either a light lunch, or a side dish to a nice steak or pork chop dinner.
Provided by Kim's Cooking Now
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 23m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.
Nutrition Facts : Calories 466.1 calories, Carbohydrate 71.2 g, Cholesterol 4.4 mg, Fat 9.5 g, Fiber 1.3 g, Protein 23.1 g, SaturatedFat 1.8 g, Sodium 245.3 mg, Sugar 3 g
ARUGULA SALAD WITH CITRUS VINAIGRETTE
Arugula is a delicious alternative to lettuce, and the citrus juice dressing is a delicious alternative to heavier store bought dressings. A lovely precursor to most meals, or a great stand-alone in the summer. Garnish with walnuts or sunflower seeds, if you like.
Provided by JEANNETTE777
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously.
- In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 13.8 g, Fat 19.1 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 2.7 g, Sodium 158.7 mg, Sugar 7.9 g
ARUGULA AND CANNELLINI SALAD WITH OLIVE VINAIGRETTE
I think this is from Martha Stuart Living magazine. Add more water as needed- this is a thick vinaigrette.
Provided by VegSocialWorker
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Make vinaigrett: Combine olives and the water in the bowl of a food processor. Process until olives are finely chopped. Add garlic, basil, vinegar, and cumin; process until mixture is smooth and combined, stopping to scrape sides of bowl with a rubber spatula as needed.
- In a medium bowl, combine beans, tomatoes, and red onion, and gently toss.
- Pour vinaigrette over bean mixture and toss to coat.
- To serve: divide argula leaves among four plates and mound bean mixture on top.
Nutrition Facts : Calories 145.8, Fat 0.6, SaturatedFat 0.1, Sodium 10.2, Carbohydrate 28, Fiber 6.4, Sugar 2.4, Protein 8.7
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
- Don't be afraid to experiment with different greens. Arugula, spinach, and kale are all great choices for this salad.
- Be careful not to overdress the salad. A little bit of olive oil and vinegar goes a long way.
- Add some toasted nuts or seeds for a crunchy texture. Pine nuts, walnuts, and almonds are all good options.
- Serve the salad immediately. This will help to prevent the greens from wilting.
Conclusion:
This arugula and cannellini salad with olive vinaigrette is a delicious and healthy dish that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy salad recipe, give this one a try!
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