Best 6 Rice Salad With Arugula Pine Nuts And Olives Recipes
Indulge in a culinary journey with this refreshing and flavorful Rice Salad, a vibrant blend of textures and tastes. This delightful dish showcases a medley of wholesome ingredients, including fluffy cooked rice, peppery arugula, crunchy pine nuts, and briny olives. Tossed in a zesty lemon-herb dressing, the salad is elevated with a pop of freshness.
Complementary recipes accompany this main attraction, offering delectable variations to suit diverse preferences. For a protein-packed option, try the Chicken and Rice Salad, where succulent chicken breasts join the harmonious mix of flavors. If you're seeking a vegetarian delight, the Quinoa and Arugula Salad offers a hearty and nutritious alternative, featuring protein-rich quinoa and a tangy dressing.
Craving a side dish that shines? Look no further than the Arugula Salad with Lemon Dressing, a simple yet elegant preparation that highlights the peppery arugula's essence. For a sweet and savory twist, the Roasted Beet and Arugula Salad presents a delightful combination of earthy beets and nutty arugula, drizzled with a balsamic glaze.
These recipes promise a symphony of flavors, whether you're planning a light lunch, a vibrant side dish, or a refreshing main course. Dive into the culinary exploration and let your taste buds embark on a journey of delight.
EASY ARUGULA SALAD
So easy even I could make it, and I am a beginning cook! It looks very presentable for guests and takes only minutes
Provided by KELLID26
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
- Divide salad onto plates, and top with slices of avocado.
Nutrition Facts : Calories 256.5 calories, Carbohydrate 10 g, Cholesterol 4.4 mg, Fat 23.2 g, Fiber 5.9 g, Protein 6.2 g, SaturatedFat 3.7 g, Sodium 381.3 mg, Sugar 1.2 g
ARUGULA & BROWN RICE SALAD
When we have company, arugula with brown rice is always on the menu. It's my go-to pick for the potluck and party circuit, and I'm always sharing the recipe. -Mindy Oswalt, Winnetka, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Heat rice according to package directions. Transfer to a large bowl; cool slightly., Stir arugula, beans, cheese, basil and cherries into rice. In a small bowl, whisk dressing ingredients. Drizzle over salad; toss to coat. Serve immediately.
Nutrition Facts : Calories 473 calories, Fat 22g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 574mg sodium, Carbohydrate 53g carbohydrate (17g sugars, Fiber 7g fiber), Protein 13g protein.
ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE
Steps:
- In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.
RICE SALAD WITH ARUGULA, PINE NUTS AND OLIVES
Categories Salad Olive Rice Side Pine Nut Arugula Summer Bon Appétit Sugar Conscious Peanut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 9
Steps:
- Bring 3 cups chicken broth to boil in heavy medium saucepan. Add rice. Bring to boil, reduce heat to low, cover and cook until chicken broth is absorbed, about 20 minutes. Turn off heat and let stand 5 minutes.
- Fluff rice with fork. Transfer to large bowl. Mix in 5 tablespoons olive oil, then all remaining ingredients. Season salad to taste with pepper. (Salad can be prepared 4 hours ahead. Let stand at room temperature.)
ARUGULA, PINE NUTS AND PARMESAN SALAD
Make and share this Arugula, Pine Nuts and Parmesan Salad recipe from Food.com.
Provided by Mom2Eight
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make the vinaigrette first. Combine the ingredients in a blender. Blend until emulsified and frothy.
- Toss salad ingredients together and dress with Dijon mustard vinaigrette. Serve immediately.
RICE SALAD WITH ARUGULA, PINE NUTS AND OLIVES
Steps:
- Bring 3 cups chicken broth to boil in heavy medium saucepan. Add rice. Bring to boil, reduce heat to low, cover and cook until broth is absorbed, about 20 minutes. Turn off heat and let stand 5 imnutes. Fluff rice with fork. Transfer to large bowl. MIx in 5 tabs olive oile, then all remaining ingredients. Season with pepper to taste. (Can be prepared 4 hours ahead. Let stand at room tempeerature.)
Tips:
- Use high-quality ingredients for the best flavor. Look for fresh vegetables, ripe fruit, and flavorful cheeses.
- Don't be afraid to experiment with different ingredients and flavors. There are endless possibilities when it comes to rice salad.
- Make sure to rinse the rice thoroughly before cooking. This will help to remove any excess starch and make the rice less sticky.
- Cook the rice according to the package directions. If you're using brown rice, it will take longer to cook than white rice.
- Let the rice cool completely before assembling the salad. This will help to prevent the rice from becoming soggy.
- If you're using fresh herbs, chop them just before adding them to the salad. This will help to preserve their flavor.
- Store leftover rice salad in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Rice salad is a versatile and delicious dish that can be enjoyed for lunch, dinner, or a side dish. It's a great way to use up leftover rice, and it's also a healthy and refreshing option. With so many different variations, there's sure to be a rice salad recipe that everyone will love. So next time you're looking for a quick and easy meal, give rice salad a try. You won't be disappointed!
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