ARUGULA AND PEAR SALAD
Provided by Rachael Ray : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Toast nuts in small pan over medium heat until fragrant. Cool.
- Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.
ARUGULA, PEAR AND GORGONZOLA SALAD
Provided by Marian Burros
Categories weekday, salads and dressings
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Wash and remove tough stems from arugula; dry.
- In serving bowl whisk together the vinegar, oil and sugar. Stir in the Gorgonzola and pine nuts.
- Peel the pear, cut into bite-size pieces and combine with arugula in the bowl. Toss to dress well.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 13 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 119 milligrams, Sugar 8 grams
PEACH AND ARUGULA SALAD WITH CRISPY PANCETTA AND GORGONZOLA
Provided by Bobby Flay
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a medium saute pan over medium heat. Add the pancetta and cook until golden brown and crispy. Remove the pancetta with a slotted spoon to a paper towel-lined plate, and reserve the oil.
- Vinaigrette: Whisk together the lemon juice, balsamic vinegar, and honey in a large bowl and season with salt and pepper.
- Toss the peaches with some of the vinaigrette add the arugula and toss to combine. Transfer the greens to a platter, top with the peach halves and sprinkle the top with the gorgonzola and crispy pancetta. Serve with toast schmeared with fig preserves and gorgonzola.
ARUGULA AND PEAR SALAD
Provided by Food Network
Time 25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Besides giving this salad a nutty crunch, walnuts are a rich source of omega-3 fatty acids, as well as vitamins, minerals, protein and antioxidants. For an added flavor dimension, crumble some Gorgonzola cheese over each salad.;
- To prepare dressing: Whisk shallot, broth, oil, vinegar, mustard, salt and pepper in a small bowl.
- To prepare salad: Toast walnuts in a small dry skillet over medium-low heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
- Just before serving, cut pears into 16 slices each. Place in a large bowl. Spoon on 1 tablespoon of the dressing and toss to coat. Add lettuce, arugula and the remaining dressing; toss well. Divide among 8 plates. Top with the walnuts.
- NUTRITION INFORMATION: Per serving: 132 calories; 10 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 10 g carbohydrate; 2 g protein; 2 g fiber; 94 mg sodium; 211 mg potassium.
- Nutrition bonus: Vitamin A (30% daily value).
- 1/2 Carbohydrate Serving
- MAKE AHEAD TIP: Cover and refrigerate the dressing (Step 1) for up to 2 days.
- From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris
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