BRESAOLA SALAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place arugula in a bowl and dress with lemon juice, extra-virgin olive oil and salt. Divide the arugula among dinner plates or place on a serving platter and mound the greens up. Use a vegetable peeler to shred some cheese on top of the arugula. Arrange the meat in a thin layer all around the plate, draping it over the arugula. The plates or platter should look like a mound of beef. Thinly slice the artichokes, finely chop rosemary and parsley and slice the caper berries. Decoratively arrange the artichokes, chopped herbs and capers all over the meat. Drizzle the completed salad with aged balsamic vinegar and serve.
GRIDDLED PEAR & BLUE CHEESE SALAD
Contrast sweet grilled fruit with salty robust blue cheese and a honey vinaigrette in this stylish salad
Provided by Good Food team
Categories Lunch, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Put the pears in a bowl and drizzle with 1 tsp of the oil. Heat a griddle pan, then cook the pears, in batches, for 1 min on each side. Set aside to cool.
- Mix the remaining oil, vinegar and honey. Toss the pears, leaves and cheese, divide between 4 plates and drizzle with the dressing. Serve with bread, if you like.
Nutrition Facts : Calories 259 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium
SALAD OF PEARS AND PARMESAN CHEESE
Provided by Florence Fabricant
Categories easy, quick, salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Peel and core the pears and slice them thin, lengthwise. Place the slices in a bowl and toss with two tablespoons of the vinegar.
- Mix the remaining vinegar with the oils and set aside.
- Place the arugula in a bowl, toss with three tablespoons of the dressing and divide the arugula among six salad plates. Spread the pear slices over the arugula and scatter the cheese, then the walnuts, over the top. Drizzle with the remaining dressing, season with pepper and serve.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 19 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 282 milligrams, Sugar 15 grams
PEAR AND CHEESE SALAD
My Grams used to make this often when I was growing up. I just loved it and still do! Hubby requests this a lot and so does the picky daughter! It's so simple, yet tastes so good. Especially on hot summer evenings.
Provided by Chef PotPie
Categories Pears
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Place each pear half on salad plate with pit side up.
- Place 1 tablespoon mayonnaise in each pear half, then sprinkle each with cheese.
- Serve chilled.
Nutrition Facts : Calories 152.2, Fat 9.6, SaturatedFat 3.7, Cholesterol 18.6, Sodium 195.3, Carbohydrate 13.5, Fiber 1.2, Sugar 8.4, Protein 3.9
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