FIG AND ARUGULA SALAD
So simple and so delicious!
Provided by Serena123
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Toss arugula, figs, Parmesan cheese, and pine nuts together in a large bowl.
- Drizzle honey and balsamic vinegar over salad before serving.
Nutrition Facts : Calories 161.7 calories, Carbohydrate 30.5 g, Cholesterol 4.4 mg, Fat 4.1 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 1.3 g, Sodium 85.4 mg, Sugar 26.6 g
ARUGULA-FIG SALAD WITH CREAMY GORGONZOLA
This easy, low-carb fig salad with creamy Gorgonzola and peppery arugula is a beautiful and elegant dish that's perfect for a light lunch or a summer salad. Makes for easy summer entertaining if you prep everything in advance and assemble just before serving. I didn't feel the need to toss this salad as I was afraid of damaging the gorgeous figs.
Provided by Anastasia
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- Combine olive oil, lemon juice, orange blossom water, orange juice, and orange zest in a glass jar and shake dressing until emulsified.
- Arrange arugula on a salad platter, place figs on top, then top with Gorgonzola cheese and scatter the crushed pistachios over to garnish. Season with salt and pepper. Pour the dressing over the salad and serve immediately.
Nutrition Facts : Calories 193.7 calories, Carbohydrate 9 g, Cholesterol 15 mg, Fat 15.9 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 4.1 g, Sodium 219.3 mg, Sugar 6.4 g
GRILLED FIG AND ARUGULA SALAD
Steps:
- Rinse and trim stem end of figs and split lengthwise. Whisk olive oil into 1/3 cup Balsamic vinegar and season with salt and pepper. Toss arugula with vinaigrette. Lightly brush figs with olive oil and season with salt and pepper. Grill or broil figs one minute on each side. Remove figs from heat and toss with remaining 3 tablespoons Balsamic vinegar. Place figs on a bed of greens then sprinkle with cheese and Proscuitto and serve;
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.
GRILLED FIG & ARUGULA SALAD WITH GORGONZOLA TOASTS
From Cooking Light's special on Monticello-inspired recipes. This looks like it's too fancy and complicated for me to make, but looks delicious if someone else would make it for me! ;) Or if you have an actual grill; I live in the ghetto and could put a holey trash can lid over the stove. I don't know what "peasant bread" is but I assume it'd be a small baguette type of bread. I'm not a fan of balsamic vinegar, I'd probably use red wine vinegar or a different kind of dressing, but posting as is for those who like it. BTW, you'll need at least 6 grilling skewers for this. Probably strong 8" metal ones that could pierce figs. I wonder if I could make this work with a portable George Foreman grill!
Provided by the80srule
Categories Salad Dressings
Time 40m
Yield 8 toasts, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the grill.
- To make the FIGS: Thread 4 fig halves lengthwise on each skewer, coat the figs with cooking spray.
- Place fig kabobs on the grill rack and and grill 4 minutes on each side. Let cool a little bit then remove from the skewers.
- To make the SALAD DRESSING: Combine the balsamic vinegar, olive oil, salt and pepper together in a small bowl.
- SALAD: Mix the spinach and arugula in a large bowl.
- Add the dresing, toss gently to coat.
- Divide the mixture evently among 8 serving plates, then top with the figs and Boston lettuce leaves, sprinkle with green onions.
- TOASTS: Combine the cheese and butter in a small bowl, stir until well-blended.
- Grill the bread slices 5 minutes on each side or until golden, let cool.
- Spread 1 tsp cheese mixture on each slide and serve with each salad.
- 1 serving = 1 cup salad, 1 lettuce leaf, 3 fig halves, and 1 gorgonzola toast.
Nutrition Facts : Calories 175.6, Fat 5.9, SaturatedFat 2.4, Cholesterol 8, Sodium 416.6, Carbohydrate 28.2, Fiber 3.3, Sugar 13.6, Protein 4.3
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 SALAD WITH GRILLED FRUIT
Provided by Giada De Laurentiis
Categories side-dish
Time 8m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the Vinaigrette: Combine the balsamic vinegar and shallot in a small bowl. Slowly pour the olive into the bowl, whisking constantly. Season with salt and pepper.
- For the Arugula Salad: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the apricots with the olive oil and grill for 2 minutes on each side. On the other side of the grill cook the pancetta slices on each side, until crispy, about 1 to 2 minutes.
- To serve: Place the arugula in a large salad bowl. Slice the grilled apricots and add to the bowl. Add the vinaigrette and toss to lightly coat the arugula. Crumble the pancetta over the top and sprinkle with the hazelnuts. Serve immediately.
- *Cook's Note: You can use any stone fruit such as peaches or plums. Red apples or figs are also great alternatives.
ORANGE, FIG, AND GORGONZOLA SALAD
I love the combination of oranges, figs, and cheese!
Provided by Shari
Categories Salad Fruit Salad Recipes Orange Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Combine lettuce, oranges, Gorgonzola cheese, and figs in a large bowl. Drizzle dressing over salad and toss to coat.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 14.6 g, Cholesterol 22.5 mg, Fat 6.6 g, Fiber 4.3 g, Protein 6.8 g, SaturatedFat 3.8 g, Sodium 468.1 mg, Sugar 10.3 g
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- Preheat the oven to 375 degrees. In a small bowl, whisk together the vinegar, mustard, honey, 1 teaspoon salt, and ½ teaspoon pepper. While whisking, slowly add the olive oil. Set aside.
- Remove the stems from the figs with a small knife. Depending on their sizes, cut the figs in half or quarters through the stem end. Place the figs and walnuts together in a single layer on a sheet pan and roast for 5 to 15 minutes, depending on the ripeness of the figs, until they begin to release some of their juices.
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