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
ARUGULA SALAD WITH BEETS AND GOAT CHEESE
EASY healthy, Arugula Salad with Beets, Goat Cheese, and Walnuts! With a simple lemon vinaigrette. Perfect combo!
Provided by Elise Bauer
Categories Salad Quick and Easy Arugula Arugula Salad Beet Beet Salad Goat Cheese Salad
Time 1h10m
Yield 2
Number Of Ingredients 12
Steps:
- Make the vinaigrette: Place dressing ingredients in a jar and shake to emulsify. Adjust ingredients to taste.
- Assemble the salad: according to how much you want. Compose each dish with a handful of arugula leaves, a few cooked chopped beets, some crumbled goat cheese, and some chopped toasted walnuts.
- Drizzle the salad with vinaigrette: (You may have a little extra vinaigrette.) Links: From Seed to Salad Bowl in Less than a Month - Farm Girl demonstrates how easy it is to grow arugula. Roasted Balsamic Beets here on Simply Recipes Pickled Beets here on Simply Recipes
Nutrition Facts : Calories 383 kcal, Carbohydrate 13 g, Cholesterol 10 mg, Fiber 3 g, Protein 9 g, SaturatedFat 7 g, Sodium 697 mg, Sugar 8 g, Fat 35 g, ServingSize Makes enough for 2 salads, UnsaturatedFat 0 g
SALAD WITH WARM GOAT CHEESE
Steps:
- Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
- For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
- Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
- Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.
ARUGULA SALAD WITH PEACHES, GOAT CHEESE AND BASIL
This simple, quintessential summer salad is a reminder that seasonal ingredients at their very best don't need much fussing (or much cooking at all, in this case). Here, peppery arugula and earthy goat cheese get brightened with juicy summer peaches, but the recipe can be tweaked to suit all seasons: If you can't find ripe peaches, you can use cherries, strawberries, plums, raspberries or even cherry tomatoes in their place.
Provided by Lidey Heuck
Categories brunch, dinner, easy, lunch, weekday, salads and dressings, appetizer, main course, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 3 minutes. Remove from the heat.
- In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper.
- Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat. Add more goat cheese and dressing if desired. Toss gently and serve immediately.
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 SALAD WITH FRIED GORGONZOLA
Provided by Giada De Laurentiis
Time 2h27m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Blend the Gorgonzola in a food processor until smooth and creamy, scraping down the sides of the work bowl occasionally. Using 1 rounded teaspoon of cheese for each, form the cheese into 18 (1-inch) balls. Working in batches, coat the balls with the egg then with the bread crumbs. Repeat coating the balls in the egg and bread crumbs. Arrange the balls on a small baking sheet. Cover and refrigerate until cold, at least 2 hours or overnight.
- Whisk the lemon juice, garlic, and lemon peel in a medium bowl to blend. Gradually whisk in 1/3 cup oil. Season the dressing, to taste, with salt and pepper. Set the dressing aside.
- Add enough oil to a heavy small saucepan to come 2 inches up the sides of the pan. Heat the oil over medium heat. At this point, remove the refrigerated Gorgonzola balls from the refrigerator. Working in batches, add the cold balls to the hot oil and fry just until golden brown, about 20 seconds. (It is essential that the Gorgonzola balls be cold when they go into the oil, otherwise they will fall apart in the oil. If they start to warm up at any point, return them to the refrigerator to firm back up.) Using a slotted spoon, transfer the fried balls to paper towels to drain.
- Toss the arugula in a large bowl with enough dressing to coat. Season the salad, to taste, with salt and pepper. Mound the salad on plates. Top the salads with the hot fried Gorgonzola balls and serve immediately.
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
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
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
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