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.
SPINACH SALAD WITH SWEET ROASTED PECANS AND GORGONZOLA WITH SHERRY SHALLOT VINAIGRETTE
Provided by Dave Lieberman
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Place spinach in serving bowl.
- Toss pecans with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside.
- Make dressing by combining olive oil, vinegar, shallots and salt and pepper in a bowl and whisking together or place in sealable container and shake.
- Toss spinach with dressing, Gorgonzola and pecans.
PEAR & GORGONZOLA SALAD
Make and share this Pear & Gorgonzola Salad recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make Vinaigrette------------------.
- Mix vinegar, salt, mustard in a blender or food processor.
- Very slowly pour in the oil while processor is on.
- Process until an emulsion forms.
- Taste and adjust seasoning.
- Add shallots& pepper.
- Best to make it fresh but may be stored for a few days in the fridge.
- ---Salad-----------------------.
- Toss greens with most of the vinaigrette.
- Divide among 4 plates.
- Decorate with pear slices and crumbled cheese.
- Coarsely chop the walnuts and put on top of salad.
- Drizzle the last of the vinaigrette over top.
SPINACH-GORGANZOLA SALAD
A delicious family recipe that serves up well with BBQ'd dishes. A spinach salad with a hot bacon dressing goes will with crumbled gorgonzola cheese and pine nuts. Well worth the effort to make.
Provided by MRSMAC1993
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together the balsamic vinegar, olive oil, mustard, salt and pepper to make the dressing. Set aside.
- Place the pine nuts in a dry skillet over medium heat. Cook and stir for a few minutes, just until they are fragrant and lightly toasted. Set aside to cool.
- Cook bacon in a large skillet over medium-high heat until evenly browned and crisp. Remove bacon to paper towels to drain. Reserve a thin layer of bacon grease in the pan. Stir in about 1/4 cup of the dressing, and turn the heat to medium. Add the onions; cook, stirring occasionally, until caramelized, about 20 minutes.
- Reduce the heat to low, and crumble the bacon into the pan. Stir in the remaining dressing, and heat through.
- Place the spinach in a large bowl. Pour the warmed dressing with bacon and onion over the spinach, then sprinkle with pine nuts and gorgonzola cheese.
Nutrition Facts : Calories 695.2 calories, Carbohydrate 15.1 g, Cholesterol 52.5 mg, Fat 61 g, Fiber 4.6 g, Protein 23.4 g, SaturatedFat 13 g, Sodium 1298.6 mg, Sugar 5.1 g
SPINACH-PEAR SALAD WITH GORGONZOLA, WALNUTS AND PEAR VINAIGRETTE
This sounds really good. I cut this recipe out of one of those Reiman publication inserts with coupons.
Provided by Recipe Junkie
Categories Cheese
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- To make pear vinaigrette, combine reserved pear syrup, honey mustard, vinegar, salt and pepper to taste.
- Whisk in olive oil.
- Just before serving, gently toss together the toasted walnuts, drained pears, pear vinaigrette, spinach and Gorgonzola.
SPINACH AND GORGONZOLA SALAD
This is an easily assembled recipe with a wonderful combination of flavors. Enjoy! -Nadine Mesch, Mount Healthy, Ohio
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
PEAR & GORGONZOLA SALAD
This pear and gorgonzola salad combines crispy lettuce leaves with the sweetness of pear and the acidity of cheese to reach the perfect bite.
Provided by Laura
Categories Salad
Time 13m
Number Of Ingredients 12
Steps:
- Toast the walnuts in a pan with a small amount of oil over medium heat for 3 minutes, stirring frequently to avoid burning.
- To make the salad dressing, add the olive oil, vinegar, honey, dijon mustard, and oregano to a small mixing bowl. Whisk ingredients together until well combined. Add a squeeze of lemon juice, if desired and salt and pepper to taste.
- Add the lettuce, pear, cheese, walnuts and cranberries to a large salad bowl.
- Top the salad with half the salad dressing. Mix gently to coat the lettuce. If the salad requires more dressing, add a little extra at a time until the desired dressing ratio is reached. Serve immediately.
Nutrition Facts : Calories 219 kcal, Carbohydrate 15 g, Protein 4 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 159 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
WILTED SPINACH SALAD WITH PEARS AND CRANBERRIES
Since it's served warm--and topped with crumbled blue cheese and bacon--this spinach salad is way more satisfying than a plain plate of iceberg.
Provided by BHG Test Kitchen
Time 35m
Number Of Ingredients 13
Steps:
- Place pears in a bowl; drizzle with lemon juice. Fill bowl with enough water to cover pears. Place a small plate over pears to submerge pears; set aside. In a large bowl combine spinach and red onion. If desired, sprinkle with pepper; set aside.
- For dressing, in a Dutch oven cook bacon until crisp. Remove bacon, reserving 1/4 cup drippings in Dutch oven. (If necessary, add enough oil to equal 1/4 cup). Crumble bacon; set aside. Stir the 1/2 cup cranberries, the vinegar, sugar, and mustard into drippings in Dutch oven. Bring to boiling; remove from heat. Add spinach mixture. Toss mixture in skillet for 30 to 60 seconds or just until spinach is wilted.
- Transfer spinach mixture to a large bowl. Add bacon; toss to combine. Divide spinach mixture among six salad plates; drain pears and arrange on top of spinach mixture. If desired, sprinkle with Gorgonzola cheese and additional cranberries.
Nutrition Facts : Calories 214 kcal, Carbohydrate 25 g, Cholesterol 14 mg, Protein 5 g, SaturatedFat 4 g, Sodium 225 mg, Sugar 15 g, Fat 11 g, UnsaturatedFat 6 g
SPINACH GORGONZOLA SALAD
You can serve the vinaigrette warm if you prefer-before drizzling over the salad, heat it in the microwave on high for about 30 seconds.-Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings (1 cup each).
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the first seven ingredients until blended. In a large bowl, combine spinach and onion. Add dressing; toss to coat. Top with eggs and cheese. Serve immediately.
Nutrition Facts :
VEAL CHOPS WITH BALSAMIC PAN SAUCE AND SPINACH SALAD WITH PECANS, PEARS, AND GORGONZOLA
Steps:
- Preheat the oven to 350°F.
- Place the pecans on a baking sheet and toast in the oven for 8 to 10 minutes, or until they smell toasty and they are golden brown. Remove the nuts from the oven and cool them completely.
- Heat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Liberally season the veal chops with salt, pepper, and sage. Once the skillet is screaming hot and you see the first wafts of smoke rising, add the chops and cook on the first side for 5 minutes. Resist the temptation to move the chops around in the pan; you want a nice brown crust on them and messing with them won't help you get there. Before flipping the chops, reduce the heat to medium; flip and cook them on the second side for 8 to 10 minutes, or until desired doneness. Remove the chops from the pan and let them rest under a foil tent for about 5 minutes.
- While the chops are resting, make the sauce. To the same skillet, add a drizzle more EVOO, the onion, and garlic and cook for 1 minute. Add the balsamic vinegar and chicken stock and simmer for 2 to 3 minutes.
- While the sauce is simmering, prepare the salad. In a salad bowl, combine the juice of 1 lemon with about 3 tablespoons of EVOO and a little salt and pepper. Add the sliced pear and toss to coat. Add the spinach, reserved toasted pecans, and crumbled Gorgonzola or Maytag Blue cheese. Toss to combine and coat.
- Turn the heat off the balsamic pan sauce, add the cold butter, and swirl until completely melted. Serve each chop with a little balsamic pan sauce and a serving of the spinach salad.
SPINACH SALAD WITH PEAR AND AVOCADO
Provided by Susan H. Eastridge
Categories Salad Fruit Side No-Cook Vegetarian Quick & Easy Blue Cheese Pear Avocado Spinach Healthy Bon Appétit Virginia Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Whisk first 6 ingredients in medium bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
- Mix spinach, pear, avocado and onion in large bowl. Toss with enough dressing to coat. Sprinkle with Gorgonzola cheese. Serve, passing any remaining dressing separately.
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- Place all the vinaigrette ingredients in a jar and shake well. Set aside. (You'll want to shake it again right before adding.)
- In a large bowl, toss together spinach, pear slices, nuts, cranberries, cheese, and bacon. Add desired amount of vinaigrette when ready to serve and toss until evenly coated.
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- In small bowl, beat vinaigrette ingredients with wire whisk. Cover and refrigerate up to 24 hours.
- In 12-inch nonstick skillet, melt butter over high heat. Add pears and sugar; cook and stir 6 to 8 minutes or until fruit is tender and golden. Cool slightly.
- In large salad bowl, toss greens, onion and half the vinaigrette. Transfer to large platter. Arrange pears, pecans and cheese over greens. Drizzle with remaining vinaigrette. Serve immediately.
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- Grab your tomatoes. Rinse and dry them well. Remove the stems and whack them in half, then into quarters. Set them aside.
- Grab your spinach. Rinse and dry it well. Arrange it on a plate or platter. Drop on the tomato wedges.
- Sprinkle with toasted walnuts. (To toast the walnuts, put them in a dry pan over medium heat and shake them back and forth until warm and fragrant. Let them cool before you add them to the salad, or their heat can wilt your greens.)
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