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.
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
ARUGULA SALAD WITH SUGARED PECANS
These candied pecans for salad pair perfectly with a tangy dressing. Our home economists recommend keeping a close eye on the pecans because they toast quickly.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. , In a large salad bowl, combine the lettuce, arugula, fennel and tomatoes. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat. Top with sugared pecans. Serve immediately.
Nutrition Facts : Calories 127 calories, Fat 10g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 81mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ARUGULA SALAD WITH CARAMELIZED ONIONS, GOAT CHEESE, AND CANDIED WALNUTS
Provided by Kate Ewald
Categories Salad Onion Appetizer Side Vegetarian High Fiber Dinner Goat Cheese Walnut Arugula Healthy Bon Appétit Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 18
Steps:
- For caramelized onions:
- Heat oil in heavy large skillet over medium-high heat. Add onions. Sauté until golden, about 18 minutes. Remove from heat. Sprinkle with vinegar; stir to blend. Season with salt and pepper.
- For candied walnuts:
- Combine first 4 ingredients in another heavy large skillet. Bring to boil, whisking. Boil 1 minute. Add walnuts; stir. Toss until syrup forms glaze on nuts, about 3 minutes. Transfer nuts to sheet of foil and quickly separate nuts with forks. Cool. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- For croutons:
- Preheat oven to 350°F. Place bread cubes in large bowl. Drizzle with oil, tossing constantly to coat evenly. Scatter cubes in single layer on rimmed baking sheet. Sprinkle with salt and pepper. Bake croutons until crisp, stirring occasionally, about 15 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand on sheet at room temperature.
- For salad:
- Whisk oil and vinegar in small bowl. Season dressing with salt and pepper.
- Place arugula in very large bowl. Drop in onions, tossing to distribute evenly. Add nuts, croutons, and goat cheese. Toss with enough dressing to coat lightly.
ARUGULA SALAD WITH APPLES, CRANBERRIES, AND PECANS
This simple Arugula Salad with Apples, Cranberries, and Pecans is a perfect everyday salad and a great holiday side dish! Tossed with a basic Balsamic dressing, this salad will add fresh greens, fruit, and nuts, to any dinner. The salad pairs well with grilled meats, baked chicken, pasta, and pizza dinners.
Provided by Julia
Categories Salad
Time 30m
Number Of Ingredients 6
Steps:
- To a large bowl, add arugula, cored and diced apple, cranberries, and half of the toasted pecans (1/4 cup).
- Chop up the remaining half (1/4 cup) of toasted pecan into small pieces. Set aside.
- In a small bowl, combine Balsamic vinegar with olive oil, until emulsified.
- Drizzle the Balsamic vinegar and olive oil mixture over the salad. Sprinkle the salad with chopped toasted pecans.Note: you don't have to use the whole amount of salad dressing. Use just enough to drizzle.
Nutrition Facts : Calories 200 kcal, Carbohydrate 14 g, Protein 2 g, Fat 16 g, SaturatedFat 2 g, Sodium 14 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
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 BEET SALAD WITH CANDIED PECANS & GORGONZOLA CHEESE
Steps:
- Place arugula in large bowl.
- Scrub beets clean and place in steamer basket. Cook about 30 minutes until cooked through. Allow to cool, then rub skins off and cut into 1 inch slices. Place on top of arugula.
- Take a clean, empty mason jar or tupperware with a lid and add the mustard, balsamic vinegar, oil, salt, chia seed and freshly ground black pepper.
- Add the chopped garlic along with the fresh basil.
- Cover the jar and shake well to blend. Set aside.
- Put candied pecans and Gorgonzola cheese on top of arugula. Top with dressing. Serve immediately.
Nutrition Facts : ServingSize 2 cups, Calories 209 kcal, Carbohydrate 22 g, Protein 5 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 5 mg, Sodium 288 mg, Fiber 5 g, Sugar 15 g, UnsaturatedFat 9 g
ARUGULA SALAD WITH APPLE AND PECAN
Arugula salad with apple and pecan is a quick and easy fall salad made with fresh seasonal ingredients in just minutes. Perfect for a holiday dinner table.
Provided by Sam | Ahead of Thyme
Categories Salad
Time 10m
Number Of Ingredients 9
Steps:
- In a large mixing bowl or serving bowl, combine arugula, apple slices, candied pecans, and feta cheese.
- In a small mixing bowl, combine olive oil, honey, lemon juice, salt, and pepper, and stir to mix together.
- Pour the dressing on the salad and toss to combine. Serve immediately.
Nutrition Facts : ServingSize 1 side salad, Calories 216 calories, Sugar 12.9 g, Sodium 146.7 mg, Fat 17.5 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 17.3 g, Fiber 3.2 g, Protein 1.5 g, Cholesterol 0 mg
ARUGULA SALAD WITH MANCHEGO, APPLES, AND CARAMELIZED WALNUTS
Categories Salad Cheese Fruit Leafy Green Nut Vegetarian Quick & Easy Lunch Apple Walnut Arugula Fall Healthy Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.
- Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Keep at room temperature. Rewarm balsamic syrup before using. Rewhisk vinaigrette before using.)
- Toss arugula, apples, half of cheese, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season salad with salt and pepper.
- Mound salad in center of each plate. Drizzle balsamic syrup around salads. Sprinkle remaining cheese atop salads.
ARUGULA SALAD WITH POMEGRANATE AND TOASTED PECANS
Instead of relying on fat for flavor, this fresh salad uses varied tastes and textures to impress guests: crisp, peppery arugula; tart, crunchy pomegranate seeds; and rich, slightly sweet pecans. From epicurious.
Provided by Vicki in CT
Categories Greens
Time 5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In medium nonreactive bowl, whisk together vinegars, salt, and pepper. Gradually drizzle in olive oil, whisking until emulsified. Toss arugula with just enough vinaigrette to coat. Sprinkle with pecans and pomegranate seeds and serve.
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