ARUGULA SALAD WITH PEARS, GOAT CHEESE AND WALNUTS
A simple and beautiful arugula salad everyone will love - a tasty arugula salad with pears, toasted walnuts, two kinds of cheese (blue and goat) and red onion all tossed in a light, lemony, honey dressing.
Provided by Karen Tedesco
Categories Salad
Time 25m
Number Of Ingredients 15
Steps:
- Combine all ingredients in a blender or mini food processor until very smooth.
- Put the greens in a large bowl or on a platter. Top with the remaining ingredients.
- Drizzle with 2 or 3 tablespoons of the dressing and toss gently to coat. Serve the salad with additional dressing to taste on the side.
Nutrition Facts : Calories 353 kcal, Carbohydrate 21 g, Protein 9 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 17 mg, Sodium 553 mg, Fiber 3 g, Sugar 15 g, ServingSize 1 serving
BEET AND GOAT CHEESE ARUGULA SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 42m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Line a baking sheet with foil. Preheat the oven to 450 degrees F.
- Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
- Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.
ARUGULA GOAT CHEESE SALAD
Eat the rainbow with this super flavorful arugula goat cheese salad that comes together with 6 simple ingredients in under 30 minutes. Enjoy!
Provided by Emily Richter
Categories Salads
Time 15m
Number Of Ingredients 10
Steps:
- Add 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar to a jar. Add salt and pepper and cover the jar.
- Shake all the ingredients together until combined and then set aside.
- Next, in a small skillet, toast the slivered almonds over medium heat for 4-5 minutes or until golden brown.Remove from heat and set aside until cool.
- Add arugula, red onion, tomatoes, dried cranberries, goat cheese crumbles, and slivered almonds into a large bowl and toss all of the ingredients together.
- Finally, drizzle dressing onto the salad, one tablespoon at a time. Continue to add one tablespoon of dressing until the salad is dressed as desired.
Nutrition Facts : Calories 204 kcal, Sugar 13 g, Sodium 196 mg, Fat 13 g, Carbohydrate 18 g, Fiber 2 g, Protein 4 g, Cholesterol 12 mg, ServingSize 1 serving
ARUGULA AND GOAT CHEESE SALAD
This recipe is from "Alive" Magazine. I used greengrapes instead of red - Red will be nicer but I had green on hand. The "Alive" recipe calls for 1/4 cup Hemp Hearts I didn't have any so omitted them. This is adifferent very enjoyable salad - The Grapes are a must that help blend all the flavors together
Provided by Bergy
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together the mustard, lemon juice & oil (I mixed mine in my mini mixer).
- Place Arugula in a large bowl and toss with the dressing.
- Divide between 4 plates.
- Sprinkle grapes, cheese, cper & hemp heart over the arugula.
- Serve.
ARUGULA, APPLE, & GOAT CHEESE SALAD
This isn't "rocket" science...get it? (wow, I'm a dork) Anyway went to the farmers market today and got fresh arugula, honeycrisp apples, and the cleanest, freshest goat cheese I've had in a long time and this salad was the result. Nothing like a quick and easy, yet still elegant dish to let the fresh flavors shine. With 2 tiny kiddos underfoot, i'm all about 5 ingredients or less these days! recipe #203705
Provided by Liza at Food.com
Categories < 15 Mins
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Put the arugula, apple, and crumbled goat cheese together in a serving bowl.
- Drizzle with olive oil, vinegar, and season with salt and pepper.
Nutrition Facts : Calories 186.2, Fat 13, SaturatedFat 8.8, Cholesterol 33.6, Sodium 227.9, Carbohydrate 8.5, Fiber 1.6, Sugar 6.4, Protein 10.1
ARUGULA AND LENTIL SALAD WITH GOAT CHEESE
With green lentils anchoring a medley of tangy goat cheese and peppery arugula, this nicely textured salad is both light and filling.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Place lentils and 1 onion half in a medium saucepan; cover with cold water by 2 inches. Bring to a boil. Reduce heat, and simmer, partially covered, stirring occasionally, until lentils are tender, about 20 minutes. Drain; discard onion half. Transfer lentils to a medium bowl.
- Chop remaining onion. Combine vinegar and mustard. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Add chopped onion. Season with salt and pepper. Toss lentils with half the vinaigrette; let cool.
- Arrange half the arugula on a platter. Spoon half the lentils on top. Top with half the tomatoes and half the goat cheese. Repeat with remaining ingredients to form another layer; drizzle with remaining vinaigrette.
HEIRLOOM TOMATO SALAD WITH GOAT CHEESE AND ARUGULA
Simple and delicious, this recipe hails from the renowned Maisonette restaurant in Cincinnati, Ohio.
Provided by PalatablePastime
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Thinly slice tomatoes and arrange on salad plates in an overlapping fashion forming a ring, alternating colors as you go.
- Season tomatoes with salt and pepper and drizzle lightly with some of the olive oil and balsamic (reserve some for the arugula).
- Press wheels of goat cheese into the chopped pistachios, covering both sides.
- Place arugula into a small bowl and toss gently with olive oil, juice of the lemon, balsamic, salt, and pepper.
- Place approximately one cup of the arugula salad into the center of the tomatoes.
- Top arugula with pistachio goat cheese.
- Garnish with one half cherry tomato, if desired.
Nutrition Facts : Calories 467.6, Fat 41.9, SaturatedFat 9.8, Cholesterol 16.3, Sodium 213.1, Carbohydrate 14.9, Fiber 4.5, Sugar 7.9, Protein 12.2
ARUGULA SALAD WITH GRILLED MUSHROOMS & GOAT CHEESE
Well-known for his healthy eating habits, Barack Obama was called an elitist when he noted the high price of arugula at Whole Foods while on the campaign trail. He'd appreciate this arugula, mushroom and goat cheese salad from author and health guru Dr. Andrew Weil, who says that the mushrooms are high in protein and "virtually devoid of fat." Thus, we can top this delicious salad with a little creamy cheese without worrying about adding an unhealthy amount of fat. ;) F&W Magazine, February 2006 Edition from the Beauty of Mushrooms.There is a 20 minute marinating time.
Provided by Manami
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, whisk the vermouth with the olive oil and season with salt, pepper, and crushed red pepper flakes.
- Trim the root ends of the oyster mushrooms, leaving them attached in small bunches.
- Discard the shiitake stems and leave the caps whole.
- Stem the portobellos.
- Wipe off the cremini.
- Add all of the mushrooms to the vermouth marinade, then toss and let stand for 20 minutes, stirring them occasionally.
- Light a grill or preheat a broiler.
- Drain the mushrooms; reserve 1 tablespoon of the marinade.
- Grill the mushrooms or broil them over high heat until browned and tender, about 15 minutes.
- Thickly slice the grilled mushrooms.
- Add the vinegar and shallot to the large bowl and whisk in the reserved marinade to taste.
- Add the arugula and walnuts, season with salt and pepper and toss to coat.
- If you want more of a kick, add some more of the crushed red pepper flakes!
- Transfer the arugula salad to plates, top with the grilled mushrooms and crumbled goat cheese.
- Enjoy!
Nutrition Facts : Calories 334.1, Fat 35.1, SaturatedFat 6.4, Cholesterol 8.4, Sodium 63.4, Carbohydrate 2.7, Fiber 0.9, Sugar 1.1, Protein 4.2
ARUGULA-CHICORY SALAD WITH PINE NUTS AND GOAT-CHEESE TOASTS
The contrast of textures and flavors-crunchy pine nuts, creamy goat cheese, acidic tomatoes, and spicy arugula-adds complexity to this simple salad. It makes a great side dish to steak or chicken or a light lunch for two.
Time 25m
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat broiler.
- Whisk together vinegar, lemon juice, mustard, and salt and pepper to taste and add oil in a slow stream, whisking.
- Toss arugula, chicory, pine nuts, and tomatoes in a large bowl with just enough vinaigrette to coat, then divide among 4 plates.
- Spread goat cheese on baguette slices and broil on a baking sheet 6 inches from heat until cheese is softened and edges of bread are golden, about 2 minutes.
- Arrange toasts on salads and drizzle any remaining vinaigrette over cheese.
ARUGULA, BEET AND GOAT CHEESE SALAD
What's the best way to serve a beet and goat cheese salad? Add bacon! Try this Arugula, Beet and Goat Cheese Salad as a tasty side dish tonight.
Provided by My Food and Family
Categories Home
Time 45m
Yield 2 as main course
Number Of Ingredients 8
Steps:
- After the beets are cooked, when you are ready to make the salad, cut the ends off and slide the skin off (it will come off easily). Rinse the whole beets, and then chop them into bite-sized pieces.
- Crumble the bacon into bite-sized bits.
- Place the arugula in a bowl and add the chopped beats, and goat cheese, breaking it into pieces and distributing it over the salad.
- Whisk the dressing together in a separate bowl, and gradually drizzle it over the salad, tasting as you go (some prefer a more lightly dressed salad).
- Sprinkle bacon over salad before serving, so it stays crispy and doesn't get soggy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ARUGULA, CHERRY AND GOAT CHEESE SALAD
This salad was inspired by a dish billed as Cherries and Goat Cheese on the menu at Westside Tavern in Los Angeles. Even if you're not inclined to add fruits like blueberries and cranberries to salads, this combination could change your mind. Even sweet cherries have a tart edge to them, and the combination of their sweet/tart flavor and juicy but firm texture with the pungent arugula, creamy goat cheese and crunchy nuts works very well.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 5m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Combine the arugula, cherries, half the nuts and the tarragon in a large bowl.
- Whisk together the vinegars, salt and pepper and olive oil. Toss with the salad. Arrange on a platter, sprinkle the goat cheese and remaining pistachios over the top, and serve.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 12 grams, Carbohydrate 9 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 262 milligrams, Sugar 6 grams
PASTA SALAD WITH GOAT CHEESE AND ARUGULA
You can prep the components of this Pasta Salad with Goat Cheese and Arugula in advance-toss together just before serving. The spicy arugula, creamy goat cheese, and a touch of Dijon mustard give the dish plenty of flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water. In a large bowl, toss pasta with beans and goat cheese.
- Make dressing: In a bowl, whisk together oil, vinegar, and mustard and season with salt and pepper. (To store, refrigerate pasta mixture and dressing separately, up to 1 day.) To serve, toss pasta mixture with dressing, arugula, and onion.
Nutrition Facts : Calories 558 g, Fat 17 g, Fiber 7 g, Protein 21 g
ARUGULA SALAD WITH GOAT CHEESE AND POMEGRANATE
This is a festive salad I served for Thanksgiving this year. I usually make it with my homemade shallot vinaigrette (I always have a jar in the fridge), but you can use any vinaigrette or dressing that you like.
Provided by barbara
Time 5m
Yield 6
Number Of Ingredients 4
Steps:
- Place arugula in a large bowl and top with chevre and pomegranate seeds. Drizzle with vinaigrette right before serving, and mix to combine.
Nutrition Facts : Calories 72.8 calories, Carbohydrate 4.3 g, Cholesterol 11.2 mg, Fat 4.6 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 3 g, Sodium 162.4 mg, Sugar 3.6 g
GOAT CHEESE, ARUGULA AND STRAWBERRY SALAD
Make and share this Goat Cheese, Arugula and Strawberry Salad recipe from Food.com.
Provided by English_Rose
Categories Strawberry
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Divide the arugula leaves between 4 plates.
- Slice the strawberries and scatter on top of the leaves with the cheese.
- Whisk together the oils, vinegar and sugar.
- Drizzle over the salad and serve.
Nutrition Facts : Calories 273.7, Fat 24.4, SaturatedFat 9.2, Cholesterol 28, Sodium 187.1, Carbohydrate 6.6, Fiber 1.4, Sugar 4.5, Protein 8.4
ARUGULA SALAD WITH, ORANGES, POMEGRANATE SEEDS, AND GOAT CHEESE
Categories Salad Cheese Leafy Green No-Cook Thanksgiving Orange Fall Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 10
Steps:
- Whisk first 5 ingredients in bowl to blend. (Can be made 1 day ahead. Chill. Bring to room temperature and rewhisk before using.)
- Cut off peel and white pith from oranges. Cut oranges into 1/4- to 1/2-inch-thick rounds. Cut each round into quarters. Transfer orange pieces to large bowl. Add remaining ingredients and toss to combine. Toss salad with enough dressing to coat and serve.
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