Arugula Salad With Grapes Fennel Gorgonzola And Pecans Recipes

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ARUGULA SALAD WITH PEARS AND GORGONZOLA

Provided by Sandra Lee

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6



Arugula Salad with Pears and Gorgonzola image

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.

1 (15-ounce) can pear halves, drained and sliced, reserve 2 tablespoons juice
2 tablespoons olive oil and vinegar dressing
Salt and freshly ground black pepper
2 cups baby arugala
4 tablespoons Gorgonzola, crumbled
4 tablespoons glazed pecans

GRAPE AND ARUGULA SALAD

Provided by Food Network

Yield 6 servings

Number Of Ingredients 14



Grape and Arugula Salad image

Steps:

  • In a small bowl whisk together dressing ingredients.
  • Place red onions in baking dish lined with foil. Drizzle with 2 Tbsp. of prepared dressing and toss well. Cover tightly with foil and bake at 350 degrees for 30 minutes. Remove from oven and let cool.
  • Mix 1 Tbsp. olive oil with crushed garlic. Brush onto bread slices. Broil or grill bread for 1-2 minutes on each side until toasted. Cut bread into strips about 1/2 inch wide. Place bread, roasted onions, arugula, fennel, bell pepper, pine nuts and grapes in large bowl and toss with remaining vinaigrette. Sprinkle with Parmesan and serve.

1/4 teaspoon black pepper, ground
1 medium red onion, peeled, sliced into 1/2 moons
3 tablespoons balsamic vinegar
1/3 cup extra virgin olive oil
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil
1 clove garlic, fresh minced
4 slices rustic bread
4 cups arugula, washed and dried
1 bulb fennel, cored and thinly sliced
1/2 cup roasted red bell pepper, 1/4 inch thick strips
1/4 cup pine nuts, toasted
1/4 cup parmesan cheese, shaved or grated
1 1/2 cups California green or red seedless grapes, picked from stem and rinsed

ARUGULA SALAD WITH GRAPES, FENNEL, GORGONZOLA, AND PECANS

Make and share this Arugula Salad With Grapes, Fennel, Gorgonzola, and Pecans recipe from Food.com.

Provided by HelenG

Categories     Spring

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10



Arugula Salad With Grapes, Fennel, Gorgonzola, and Pecans image

Steps:

  • Whisk jam, vinegar, oil, shallot, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Toss fennel with vinaigrette; let stand 15 minutes.
  • Add arugula, fennel fronds, and grapes; toss and adjust seasonings with salt and pepper.
  • Top with gorgonzola and pecans.

Nutrition Facts : Calories 216.1, Fat 17.6, SaturatedFat 4.2, Cholesterol 10.6, Sodium 216.1, Carbohydrate 12.2, Fiber 2.1, Sugar 7, Protein 5

4 teaspoons apricot jam
3 tablespoons white wine vinegar
3 tablespoons extra virgin olive oil
1 small shallot, very finely minced (about 1 tablespoon)
salt & fresh ground pepper
1/2 small fennel bulb, cored, trimmed of stalks, and sliced very thin (about 1 cup)
5 ounces lightly packed stemmed arugula (about 8 cups)
6 ounces red seedless grapes, halved lengthwise (about 1 cup)
3 ounces gorgonzola, crumbled (3/4 cup)
1/2 cup chopped pecans, toasted

ARUGULA AND GRAPE SALAD

Provided by Michael Symon : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 7



Arugula and Grape Salad image

Steps:

  • Whisk together the red wine vinegar, Dijon mustard and honey in a small bowl. Slowly add in the olive oil, whisking to emulsify. Mix together the arugula, grapes and onions in a salad bowl. Add dressing to taste, tossing to coat. Serve.

1/4 cup red wine vinegar
1 generous tablespoon Dijon mustard
1 tablespoon honey
1/2 cup extra-virgin olive oil
4 cups arugula
2 cups red grapes, halved if desired
1 red onion, shaved

ARUGULA SALAD WITH GRAPES, FENNEL, GORGONZOLA, AND PECANS

Categories     Salad

Yield 6 Servings

Number Of Ingredients 9



ARUGULA SALAD WITH GRAPES, FENNEL, GORGONZOLA, AND PECANS image

Steps:

  • Whisk jam, vinegar, oil, shallot, 1/4 t salt and 1/4 t pepper in large bowl. Toss fennel with vinaigrette, let stand 15 minutes. Add arugula, fennel fronds, and grapes. Toss and adjust seasoning. Divide among plates. Top with Gorgonzola and pecans.

4 t apricot jam
3 T white wine vinegar
3 T olive oil
1 small shallot, minced very fine (1 T)
1/2 small fennel bulb, cored, trimmed of stalks and sliced very thin (about 1 c); fronds chopped coarse (about 1/4 c)
5 oz baby arugula (8 cups)
6 oz red seedless grapes, halved lengthwise (about 1 c)
3 oz Gorgonzola cheese, crumbled (3/4 c)
1/2 c chopped pecans, toasted

EASY ARUGULA SALAD

So easy even I could make it, and I am a beginning cook! It looks very presentable for guests and takes only minutes

Provided by KELLID26

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 9



Easy Arugula Salad image

Steps:

  • In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
  • Divide salad onto plates, and top with slices of avocado.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 10 g, Cholesterol 4.4 mg, Fat 23.2 g, Fiber 5.9 g, Protein 6.2 g, SaturatedFat 3.7 g, Sodium 381.3 mg, Sugar 1.2 g

4 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
¼ cup pine nuts
2 tablespoons grapeseed oil or olive oil
1 tablespoon rice vinegar
salt to taste
freshly ground black pepper to taste
¼ cup grated Parmesan cheese
1 large avocado - peeled, pitted and sliced

ARUGULA SALAD WITH GRAPES, FENNEL, GORGONZOLA, AND PECANS

Categories     Leafy Green

Number Of Ingredients 10



ARUGULA SALAD WITH GRAPES, FENNEL, GORGONZOLA, AND PECANS image

Steps:

  • Whisk jam, vinegar, oil, shallot, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Toss fennel with vinaigrette; let stand 15 minutes. Add arugula, fennel fronds, and grapes; toss and adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of Gorgonzola and pecans. Serve immediately.

4 teaspoons apricot jam
3 tablespoons white wine vinegar
3 tablespoons extra-virgin olive oil
1 small shallot, very finely minced (about 1 tablespoon)
Table salt and ground black pepper
1/2 small bulb fennel, cored, trimmed of stalks, and sliced very thin (about 1 cup); fronds chopped coarse (about 1/4 cup)
5 ounces lightly packed stemmed arugula (about 8 cups)
6 ounces red seedless grapes, halved lengthwise (about 1 cup)
3 ounces Gorgonzola cheese, crumbled (3/4 cup)
1/2 cup chopped pecans, toasted

FENNEL, GRAPE, AND GORGONZOLA SALAD

Categories     Salad     Leafy Green     Vegetarian     Quick & Easy     Blue Cheese     Fennel     Winter     Grape     Gourmet

Yield Serves 2

Number Of Ingredients 7



Fennel, Grape, and Gorgonzola Salad image

Steps:

  • Trim fennel stalks flush with bulb and discard any tough outer layers. Halve bulb lengthwise, discard core, and slice fennel thin. In a bowl toss together fennel, oil, lemon juice, and salt and pepper to taste and let stand 10 minutes. Add grapes, Gorgonzola, radicchio, and romaine and toss to combine.

1 large fennel bulb (sometimes called anise)
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 cup halved black grapes, seeded
2 ounces Gorgonzola cheese, crumbled (about 1/2 cup)
1 cut thinly sliced radicchio
1 cup thinly sliced romaine (wash and dry before slicing)

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



Arugula Salad with Sugared Pecans image

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

3/4 teaspoon butter
1/3 cup chopped pecans
1 teaspoon sugar
4 cups torn leaf lettuce
2 cups fresh arugula or baby spinach
1 small fennel bulb, thinly sliced
1/2 cup grape tomatoes
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon water
1 tablespoon honey
1/8 teaspoon salt

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