Baby Spinach Arugula Salad With Apples Gorgonzola And Vinaigrette Food

APPLE SPINACH SALAD

Steps:

• Combine all of the vinaigrette ingredients together in a bowl and whisk vigorously (or shake them together in a mason jar) to combine.
• Add spinach, apples, red onion, walnuts, dried cranberries, and half of the goat cheese to a large bowl. Drizzle with the vinaigrette, and toss to combine.
• Serve immediately, garnished with the remaining goat cheese, and enjoy!

ARUGULA SALAD AND ULTIMATE VINAIGRETTE

Steps:

• Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
• Toss arugula with vinaigrette, to taste.

SPINACH AND GORGONZOLA SALAD

Steps:

• In a large bowl, combine the spinach, strawberries, cashews and cheese. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat.

SMOKY ARUGULA AND APPLE SALAD

Steps:

• Whisk together the mustard and vinegar in a large bowl. Drizzle in the olive oil, whisking until the dressing is emulsified. Season with 1/4 teaspoon salt.
• Using a knife or mandoline, thinly slice the apple into half-moons. Add the apples to the dressing and toss to coat. Add the arugula, smoked almonds and 1/4 teaspoon salt; toss to coat. Dollop the ricotta over the top and serve immediately.

BABY SPINACH & ARUGULA SALAD WITH APPLES, GORGONZOLA AND VINAIGRETTE

Steps:

• 1. Whisk all vinaigrette ingredients together and refrigerate (or put in freezer briefly for quicker results). 2. Add vinaigrette to greens in small increments to be sure not to over-soak the greens. 3. Place dressed greens on plates. 4. At last possible moment before serving (to avoid browning), remove apple core and slice apple in half numerous times until you have 16 apple slices. Place 8 slices on each plate in a pinwheel design. 5. Sprinkle each plate with gorgonzola and serve.

CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE

Steps:

• Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
• Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.

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.

STRAWBERRY ARUGULA SALAD

Steps:

• In a salad bowl, combine the first 5 ingredients. In a small bowl, whisk the oil, orange juice concentrate, vinegar, orange zest and ginger. Pour over salad; toss gently to coat.