APPLE, PECAN AND GORGONZOLA SIDE SALAD
Need a side salad that's sure to impress? This gorgeous fan of thinly sliced apples, decked out with cheese, nuts and dressing, should do the trick.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Arrange apples on 4 salad plates.
- Sprinkle with nuts and cheese.
- Drizzle with dressing.
Nutrition Facts : Calories 210, Fat 18 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
APPLE GORGONZOLA SALAD (BUCA DI BEPPO COPYCAT)
Have you had the Apple Gorgonzola Salad from Buca di Beppo? This copycat recipe is spot on! Fresh romaine lettuce tossed in a delicious homemade Italian vinaigrette, topped with dried cranberries, spiced walnuts, gorgonzola, and Granny Smith Apples!
Provided by Karen
Categories Salad
Time 1h30m
Number Of Ingredients 19
Steps:
- Start by making the candied walnuts. Preheat your oven to 225. Line a large baking sheet with foil.
- In a medium bowl, whisk together the egg white and water until foamy, about 30 seconds.
- Add the walnuts and stir to coat.
- Add the walnuts to a strainer in your sink. Try to prop it up on something so that the walnuts can drain, and leave it there for 2-3 minutes.
- Meanwhile in a large ziplock, shake together sugar, cinnamon, and allspice. Add the egg white-coated walnuts, seal, and shake. Make sure they all get coated really well.
- Dump the walnuts on the prepared pan and spread them out in a single layer, breaking up clumps.
- Bake at 225 for 1 hour. Stir every 15 minutes.
- Remove from the oven and let cool completely.
- In a blender, add the white wine vinegar, oregano, mustard, salt, pepper, garlic, and red onion (if you think you can eyeball it pretty well, you don't have to finely mince it first, just throw in what looks like it will be 2 tablespoons minced. Be conservative!)
- Blend together. Open the spout while the blender is running and slowly pour in 3/4 cup olive oil. Set aside.
- Wash and chop the lettuce into bite size pieces, drying it in a salad spinner if you have one. (I love my salad spinner. It's so fun!)
- Core the apples. Chop one into bite size pieces, and thinly slice the other one. Put them immediately in a medium bowl with the lemon juice, stirring to coat. (This is to prevent browning, and is only necessary if you are interested in pretty presentation.)
- Add all the romaine to a large serving bowl. Add at least 1/2 cup of the dressing, or more. Stir to coat. Add the chopped apples, 1/2 to 1 cup candied walnuts, most of the gorgonzola, and most of the cranberries. Toss together.
- Top the salad with additional walnuts, gorgonzola, and cranberries. Layer the sliced apples on top however you like.
Nutrition Facts : ServingSize 1 cup, Calories 536 kcal, Fat 43 g, SaturatedFat 7 g, Cholesterol 8 mg, Sodium 455 mg, Carbohydrate 36 g, Fiber 6 g, Sugar 27 g, Protein 8 g, UnsaturatedFat 34 g
APPLE-PECAN SALAD
This quick and easy salad features apple, pecans, berries and salad greens - a perfect side dish that's ready in 10 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 6
Number Of Ingredients 9
Steps:
- In large bowl, toss salad greens, apple, cranberries and pecans.
- In small bowl, stir lemon juice, oil, honey and salt with wire whisk until well blended. Drizzle dressing over salad; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 206, Carbohydrate 20 g, Fat 2 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 249 mg
SPINACH SALAD WITH SWEET ROASTED PECANS AND GORGONZOLA WITH SHERRY SHALLOT VINAIGRETTE
Provided by Dave Lieberman
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Place spinach in serving bowl.
- Toss pecans with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside.
- Make dressing by combining olive oil, vinegar, shallots and salt and pepper in a bowl and whisking together or place in sealable container and shake.
- Toss spinach with dressing, Gorgonzola and pecans.
ARUGULA SALAD WITH PEARS AND GORGONZOLA
Steps:
- In a large bowl, whisk together 2 tablespoons reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat.
- Divide dressed arugula among 4 chilled salad plates. Top each salad with 4 pear slices, Gorgonzola, and pecans. Serve immediately.
SPINACH, APPLE AND PECAN SALAD
Spinach, apples, red onion & pecans in a sweet-tart dressing. To make this salad extra special, I like to glaze the pecans by stirring them with 1 tablespoon sugar in a medium non-stick frying pan over medium heat, stirring constantly until sugar melts. Pour them out on waxed paper and separate with your spoon while still warm. If you do this, you don't need to toast the pecans. It takes about 5 minutes or so for the sugar to melt.
Provided by SharleneW
Categories Apple
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In serving bowl, whisk oil, vinegar, mustard, sugar, salt and pepper until thick.
- Add apple and onion.
- Toss until apples and onions are covered with dressing.
- Place spinach on top, then pecans.
- Just before serving, toss.
Nutrition Facts : Calories 247.2, Fat 20.5, SaturatedFat 2.3, Sodium 401.9, Carbohydrate 15.7, Fiber 4.6, Sugar 9.2, Protein 4.1
APPLE MAPLE PECAN SALAD
A well-made salad has good taste and pleasing crunch. This one with cabbage, apples and pecans gets high marks in both, with extra points for color contrast. -Emily Tyra, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Whisk first five ingredients until blended. Combine cabbage, apples and Gorgonzola; toss with dressing to coat. Let stand 30 minutes before serving. Sprinkle with pecans.
Nutrition Facts : Calories 169 calories, Fat 13g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 84mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
APPLE MAPLE PECAN SALAD
Apple Maple Pecan Salad is perfect for fall. Full of apples, shredded cabbage, blue cheese, and pecans tossed in a maple vinaigrette.
Provided by Christin Mahrlig
Categories Salad
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together apple cider vinegar, maple syrup, vegetable oil, lemon juice, Dijon mustard, black pepper, salt, and cayenne pepper.
- Add cabbage and apples. Toss to coat. Cover and refrigerate at least 30 minutes.
- Before serving add Gorgonzola cheese, pecans, and craisins.
APPLE GORGONZOLA SALAD
I recreated this at home after having a very similar salad at Buca di Beppo (an Italian family style restaurant). Ingredient amounts are approximate, because I simply toss in the amount that "looks" right. But, the combination of ingredients are soooo good. I think even the most inexperienced can throw this together without explicit instructions... :) Oh, for the Spiced Walnuts, try something similar to Chef #159145' Recipe #139127.
Provided by gypsysoul
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- toss all ingredients together and enjoy!
- play with the ingredient amount to find what suits your tastes!
Nutrition Facts : Calories 243.1, Fat 16.3, SaturatedFat 5, Cholesterol 15.9, Sodium 310.5, Carbohydrate 19.8, Fiber 6.9, Sugar 10.4, Protein 9
AUTUMN SALAD WITH APPLE & PECANS
The ultimate fall salad! This apple pecans salad makes salad eating irresistibly good. Sweet apples, creamy goat cheese and maple pecans are tossed with fresh greens and an easy apple cider vinaigrette.
Provided by Dara Michalski | Cookin' Canuck
Categories Salads
Time 15m
Number Of Ingredients 7
Steps:
- In a large bowl, combine the salad greens, maple pecans, cucumber slices, chopped apple, goat cheese and green onions.
- Toss with the dressing. Taste and add more dressing, if desired.
Nutrition Facts : ServingSize 1 cup, Calories 147 kcal, Carbohydrate 12.3 g, Protein 2.9 g, Fat 10.6 g, SaturatedFat 2.8 g, Cholesterol 10.1 mg, Sodium 152.8 mg, Fiber 2.7 g, Sugar 7.2 g
APPLE PECAN ARUGULA SALAD
Steps:
- Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.
- Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.
- While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
- Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.
- Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side (as original recipe is written // adjust if altering default number of servings).
- Store leftovers (dressing separate from salad) covered in the refrigerator for 2-3 days (though best when fresh). Dressing should keep at room temperature for 2-3 days when well sealed.
Nutrition Facts : ServingSize 1 side serving, Calories 258 kcal, Carbohydrate 20.9 g, Protein 3 g, Fat 20 g, SaturatedFat 2.5 g, Sodium 17 mg, Fiber 4.7 g, Sugar 14.6 g
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