Arugula Pear And Orange Salad Food

ARUGULA, PEAR AND ORANGE SALAD

Steps:

• Make the dressing. In a jar, combine olive oil, vinegar, Dijon mustard, salt and freshly ground black pepper. Cover and shake vigorously.
• Peel the orange and divide into sections. Roughly chop pears into chunks and arrange on a bed of arugula. Add pitted green olives and the orange sections. Top with mint and dressing. Store leftover dressing in the refrigerator.

RADICCHIO, PEAR AND ARUGULA SALAD

Steps:

• For the croutons: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the bread on each side with olive oil. Grill until grill-marked and golden, 1 to 2 minutes each side. Cool slightly and cut into 3/4-inch cubes. For the dressing: In a small bowl, whisk together the oil, wine, honey, mustard, salt and pepper until smooth.
• For the salad: Place the raddichio, arugula, pear slices, walnuts and croutons in a large bowl. Add the dressing and toss until coated. Using a vegetable peeler, shave the Parmesan on top and serve.

ARUGULA SALAD WITH CITRUS VINAIGRETTE

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.

ARUGULA SALAD WITH PEARS, GOAT CHEESE AND WALNUTS

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.

ARUGULA AND PEAR SALAD

Steps:

• Toast nuts in small pan over medium heat until fragrant. Cool.
• Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.

ARUGULA AND ROASTED PEAR SALAD

Steps:

• 1. Preheat the oven to 400°F.
• 2. In a medium bowl, toss the pears, sugar, and butter. Arrange the pears in a single layer in a baking sheet. Bake, turning once, until the pears are barely tender, 10-15 minutes.
• 3. Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside.
• 4. In a large salad bowl, prepare the dressing by whisking together the oil, vinegar, garlic, salt, pepper, mustard, and maple syrup. Add the arugula or salad greens and toss to coat.
• 5. Divide the salad onto four chilled plates. Arrange the roasted pears in a fan around the center, and sprinkle with the cranberries, Parmesan cheese, and pine nuts. Scatter with petals from the calendula blossoms.

ROASTED PEAR SALAD WITH ORANGE VINAIGRETTE

Steps:

• 1. HEAT oven to 450°F. Whisk marmalade, vinegar, salt and pepper in small bowl until blended. Gradually whisk in oil.
• 2. COAT 15 x 10 x 1-inch baking pan with no-stick cooking spray. Place pear slices in pan in single layer. Roast 7 minutes. Turn pear slices. Sprinkle pecans over pears in baking pan. Roast an additional 2 to 3 minutes or until pears are lightly browned. Cool slightly.
• 3. PLACE arugula in large bowl. Top with desired amount of dressing. Toss to coat. Divide among 4 salad plates. Top each with pear and pecan mixture and blue cheese. Serve immediately.

ARUGULA SPRING SALAD WITH ASPARAGUS & MANDARIN ORANGE SALAD DRESSING

Steps:

• In a mason jar or cup add all the dressing ingredients and whisk well. Set aside.
• In a large bowl layer the arugula, asparagus, mandarin orange, feta cheese, red onion, walnut pieces and diced Concorde pears. Drizzle with your mandarin orange salad dressing the desired amount (start with half and add more if needed). Serve on 2-4 plates. Top with gluten-free croutons (optional).

PEAR AND AVOCADO SALAD

Steps:

• Halve and core the pears.
• Slice them thinly and brush with lemon juice to stop discoloration.
• Cut the avocados in half, remove the pits and peel them.
• Carefully cut each half into five slices.
• Also brush with lemon juice to prevent discoloration.
• Place watercress and arugala on plates to be served and arrange pears and avocados on top.
• Sprinkle chopped nuts on top.
• For the dressing combine all dressing ingredients in a jar and shake.
• Spoon dressing on top and crumble the cheese on top of it all.
• Serve immediately.

PEAR TART WITH BLUE CHEESE AND HONEY

Steps:

• Preheat the oven to 400°F (204°C).
• Turn a baking sheet upside down. Cut the sheet of puff pastry in half lengthwise to create 2 rectangles. Place 1 of the pastry rectangles on the overturned baking sheet. Save the other rectangle for another use or a second pear tart.
• Use a paring knife to score a line almost but all the way completely through the pastry about 1 inch from the edge of the rectangle to make a border. Use a fork to poke holes within that line so the dough will remain flat as it bakes while the border will puff to create a border for the tart.
• Combine the almonds, sugar, and water in a food processor and grind to a paste. Spread the paste over the puff pastry.
• Arrange the pear slices over the almond paste. Drizzle with the honey and crumble the blue cheese over the top. Lightly brush the pastry border with the egg.
• Bake until the pastry is puffed and golden brown, 25 to 30 minutes. Let cool slightly before cutting into squares. Originally published December 2, 2011.

ARUGULA AND PEAR SALAD

Steps:

• Whisk oil and vinegar together in a serving bowl.
• Wash and trim stems from arugula; dry and add to bowl.
• Wash and dry pear, cut into small cubes and stir in.

VIBRANT ORANGE & ARUGULA SALAD

Steps:

• First, toast the almonds: In a small skillet over medium heat, warm the almonds until they are fragrant and starting to turn golden on the edges, stirring frequently (careful, they'll burn!), about 5 minutes. Transfer them to a bowl to cool.
• Place the arugula on a large serving platter or into a large serving bowl. Arrange the oranges, toasted almonds, goat cheese and radishes on top. Sprinkle the top lightly with a pinch or two of cinnamon. Set aside.
• In a small bowl, combine the olive oil, lemon juice, honey and salt. Whisk together until blended. Taste, and add a little more honey if it's unpleasantly tart.
• Once you're ready to serve, drizzle the dressing lightly over the salad (you might have a little extra), toss, and serve immediately.

ARUGULA, PEAR AND PARMESAN SALAD

Steps:

• Peel and core the pears and slice thickly. Moisten with lemon juice to keep the flesh white.
• Combine the nut oil with the pears. Add the arugula leaves and toss.
• Turn the salad out onto four small plates with shaving of Parmesan cheese. Season with freshly ground pepper and serve with bread.
• You can sub the parmesan cheese for bleu cheese and add walnuts, if desired.

PEAR AND ARUGULA SALAD WITH CRANBERRY ORANGE DRESSING

Steps:

• To make the dressing, combine the cranberries with the honey, apple cider vinegar and orange juice in a small pot over medium heat. Bring to a boil and cook for about 10 minutes, or until the cranberries are soft enough to break open. Remove from the heat and set aside to cool. Once the cranberries have cooled, add them to a blender with the orange zest, mustard and salt & pepper. Blend on high until smooth then transfer to a sealed container.
• To make the pecan oat clusters, preheat the oven to 300°F and then line a baking sheet with parchment paper. Combine the pecans, oats, coconut sugar and salt in a small bowl and stir together. Drizzle the honey (or brown rice syrup) on top and stir until all of the pecans are well coated and begin to stick together with the oats. Transfer the mixture to the baking sheet and use your hands to press it down in a large circle, making sure that it's one large piece that holds together. Bake in the oven for 18 minutes then set aside to cool completely before breaking into pieces.
• Assemble the salad by combining greens of choice with the arugula and the pear in a large bowl. Add the pecan oat clusters and the dried cranberries and toss together. Serve with the cranberry orange dressing on the side and enjoy!

PEAR SALAD WITH BLOOD ORANGE VINAIGRETTE

Steps:

• In small bowl, place blood orange zest, blood orange juice, sugar and olive oil; whisk until well blended.
• In large serving bowl, place mixed greens.
• Add pear, blood orange segments and hazelnuts.
• Just before serving, toss vinaigrette into salad and mix well.
• Add goat cheese crumbles.
• Serve.

PEACHY-ORANGE ARUGULA SALAD

Steps:

• To supreme oranges, using a small, sharp knife, slice off ends of oranges. Stand one orange on a flat end on a cutting board. Cut away peel and white pith, working from top to bottom. You will be able to see the membranes that separate each segment. Tip the orange on its side, and slice each segment on either side to free from the membranes. Repeat with remaining oranges.
• Grill half of the peach wedges, uncovered, over medium 4 to 6 minutes or until grill marks appear, turning once.
• Transfer grilled peaches to a bowl. Add remaining peach wedges, orange supremes, maple syrup, lime juice, and rosemary. Mix well. Serve fruit mixture on a bed of arugula.

ARUGULA SALAD WITH ASIAN PEAR AND ROASTED BEETS

Steps:

• Preheat the oven to 350 F.
• Put the beets and 2 tablespoons of the oil in a bowl and toss to coat. Wrap the beets in aluminum foil and roast for about 30 minutes, or until tender when pierced with a fork. Unwrap the beets and set aside until cool enough to handle, then slip off their skins. Dice the beets into 1 inch cubes.
• Whisk the remaining 2 tablespoons oil with the vinegar and shallot. Season with salt and pepper.
• Core and julienne the Asian pear. Put the slices in a bowl of cold water mixed with a little lemon juice (acidulated water) to keep them from turning brown and crisp them a little. Drain the pear just before using.
• In a large bowl, toss the arugula with the beets and Asian pear. Drizzle the vinaigrette over the salad, toss gently, and season with salt and pepper.

ARUGULA AND PEAR SALAD

Steps:

• In a medium bowl, combine the soy sauce with the maple syrup. Add the pecans. Toss to coat and set aside to marinate for at least half an hour.
• Preheat oven to 350°F. Line a baking sheet with Gefen Parchment Paper.
• Remove pecans from the marinade, draining off and discarding the liquid. Place in a single layer on the prepared baking sheet.
• Bake for 15 minutes, tossing the pecans halfway through to prevent them from burning.
• Remove from oven and as soon as they are cool enough to touch, but still warm, remove the caramelized pecans to a piece of parchment or wax paper to cool in a single layer so they don't clump. Set aside.
• Cut the pears in half lengthwise and remove seeds and core. Keep the peel on one of the halves, and cut this half into 18 very thin slices. Place the slices in a shallow bowl with 1⁄3 cup orange juice to prevent discoloration.
• Peel remaining 1 and 1/2 pears and cut into small dice. Place in another bowl with 1⁄3 cup orange juice.
• In a small bowl, whisk the pomegranate molasses, vinegar, oil, mustard, salt, and pepper. Set aside.
• Separate the endive leaves. Stack them and then thinly slice them into julienned thin strips on the diagonal.
• Toss the endive and arugula greens with the dressing. Remove the diced pears from the orange juice and add the pears into the greens. Toss in some of the caramelized pecans, cranberries, and cheese, if using for a dairy meal.
• Lay three of the thinly sliced pear slices on each plate, add a handful of the dressed salad. Garnish with extra caramelized pecans.

ARUGULA PEAR SALAD WITH TOASTED LEMON VINAIGRETTE

Steps:

• Strain oil through a fine mesh sieve set over a small liquid measuring cup.
• Once cool enough to handle, mince lemon peels and add back to nut and spice mixture.
• Juice reserved lemon and add 2 tablespoons lemon juice, Dijon and honey to measuring cup with infused oil; whisk to combine then season with kosher salt and pepper to taste.
• Arrange arugula and pear slices on a large platter or serving bowl. Sprinkle blue cheese and toasted nut and spice mixture over salad. Drizzle vinaigrette over top and serve.

ARUGULA, PEAR, WALNUT & PECORINO SALAD

Steps:

• Place the arugula in a large salad bowl. Slice the pear as thinly as possible and place on top of the arugula. Sprinkle with walnut halves. Using a vegetable peeler, shave 1/2 ounce of the Pecorino over the salad bowl. (function() { var a="",b=[ "adid=ada-foodhub-3-458142438", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c