Watermelon Gorgonzola Pecan Salad Recipes

WATERMELON SALAD WITH CINNAMON PRETZEL CRUNCH

This watermelon salad is such a wonderful side dish during the hot summer, especially here in Texas. My family loves watermelon, fresh peaches and nectarines, and I made a pretzel crunch to give the salad a little bite. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Time 25m

Yield 10 servings

Number Of Ingredients 13

Watermelon Salad with Cinnamon Pretzel Crunch image

Steps:

Preheat oven to 425° In a large bowl, combine the watermelon, blueberries, peach, nectarine and kiwi. Drizzle with wine and sugar. Toss to coat. Cover and refrigerate 1 hour., Meanwhile, in a small bowl, combine pretzels, brown sugar, butter, pecans and cinnamon; toss to coat. Spread mixture evenly onto a parchment-lined 15x10x1-in. baking pan. Bake 5-7 minutes or until mixture is bubbly and sugar is dissolved. Cool completely. Break into small chunks. , Just before serving, gently stir half of the pretzel mixture into the fruit. Top with remaining pretzel mixture to serve.

Nutrition Facts : Calories 244 calories, Fat 14g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 146mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 2g fiber), Protein 2g protein.

Ingredients

2 cups chopped seedless watermelon
2 cups fresh blueberries
1 medium peach, chopped
1 medium nectarine, chopped
1 large kiwifruit, peeled and chopped
1/2 cup sweet white wine or grape juice
3 tablespoons sugar
CRUNCH:
1 cup chopped miniature pretzels
1/2 cup packed brown sugar
1/2 cup butter, melted
1/2 cup chopped pecans
1/4 teaspoon ground cinnamon

WATERMELON AND BLUE CHEESE SALAD

Refreshing summer salad of watermelon and blue cheese. Great for summer picnics.

Provided by PRINCESSCOOK1

Categories Salad Fruit Salad Recipes

Time 20m

Yield 12

Number Of Ingredients 7

Watermelon and Blue Cheese Salad image

Steps:

Whisk olive oil, vinegar, salt, and pepper together in a bowl until smooth.
Mix watermelon, onion, and mint together in a separate bowl. Drizzle dressing over watermelon mixture and add blue cheese; toss well.

Nutrition Facts : Calories 192 calories, Carbohydrate 15.9 g, Cholesterol 10.6 mg, Fat 13.4 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 3.9 g, Sodium 201.3 mg, Sugar 12.8 g

Ingredients

½ cup light olive oil
¼ cup white balsamic vinegar
salt and ground black pepper to taste
5 pounds watermelon, cut into bite-size cubes
1 small sweet onion (such as Vidalia®), thinly sliced
2 tablespoons chopped fresh mint, or more to taste
6 ounces crumbled blue cheese

WATERMELON AND PECAN LETTUCE SALAD

Mache' is a tiny, dark green plant with the sweet, nutty flavor. Can't find it? Use Boston lettuce or possibly baby spinach. See recipe #449663 for the vinaigrette.

Provided by gailanng

Categories Greens

Time 27m

Yield 6-8 serving(s)

Number Of Ingredients 5

Watermelon and Pecan Lettuce Salad image

Steps:

Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet, and bake at 350° for 5 to 7 minutes or until lightly toasted and fragrant. Cool on a wire rack 15 minutes or until completely cool.
Drain well the watermelon then combine watermelon and lettuce in a large bowl; add vinaigrette, tossing gently to coat. Transfer watermelon mixture to a serving platter and sprinkle evenly with pecans and cheese.

Nutrition Facts : Calories 211.6, Fat 16.5, SaturatedFat 5.1, Cholesterol 16.9, Sodium 315.1, Carbohydrate 12, Fiber 1.8, Sugar 8.5, Protein 6.8

Ingredients

3/4 cup chopped pecans
5 cups watermelon, seeded and cubed (as sweet a melon as you can get)
1 (6 ounce) package mache or 1 (6 ounce) package boston lettuce, thoroughly washed
hot pepper jelly vinaigrette (see Pepper Jelly Vinaigrette)
1 cup crumbled gorgonzola

WATERCRESS, PEAR AND GORGONZOLA SALAD

Mellow pears contrast the strong flavors of gorgonzola in this bright, lightly creamy salad. It's all finished with a sweet-tart dressing of onion, mustard and red wine vinegar. It makes a lovely first course, or simply treat it as two servings, rather than four, and serve it as a light lunch.

Provided by Florence Fabricant

Categories easy, quick, weekday, salads and dressings

Time 5m

Yield 4 servings

Number Of Ingredients 12

Watercress, Pear and Gorgonzola Salad image

Steps:

Combine the onion, mustard, vinegar, honey, lemon juice and grapeseed oil in a food processor or blender. Purée until onion is very fine. Season with salt and pepper. Whisk in olive oil.
Rinse and dry the watercress. In a large bowl, season watercress with salt and pepper and toss with the dressing. Arrange cheese and fruit on four salad plates and top with watercress.

Nutrition Facts : @context http, Calories 468, UnsaturatedFat 32 grams, Carbohydrate 18 grams, Fat 42 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 9 grams, Sodium 490 milligrams, Sugar 11 grams, TransFat 0 grams

Ingredients

1/3 cup coarsely chopped cippolini or other sweet onion
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1/2 teaspoon honey
Juice of 1/2 lemon
1/2 cup grapeseed oil
Sea salt
ground white pepper
2 tablespoons extra virgin olive oil
8 ounces watercress (about 1 bunch), thick stems removed
4 ounces Gorgonzola, sliced into 16 small slabs
2 ripe pears, cored, quartered and cut in wedges, or 4 fresh figs, quartered

ROMAINE AND GORGONZOLA SALAD WITH ROASTED GARLIC DRESSING AND SPICED PECANS

Categories Salad Garlic Appetizer Dinner Lunch Blue Cheese Pecan Fall Lettuce Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 9

Romaine and Gorgonzola Salad with Roasted Garlic Dressing and Spiced Pecans image

Steps:

Preheat oven to 350°F. Toss oil with garlic in small baking dish. Cover dish tightly with foil. Bake until garlic is golden and tender, about 45 minutes. Cool. Squeeze garlic from skins. Reserve oil.
Transfer roasted garlic to processor. Add honey, vinegar, cider and mustard and blend well. With processor running, slowly add reserved garlic oil. Season dressing to taste with salt and pepper.
Toss lettuce with 1/2 cup Gorgonzola cheese and enough dressing to coat. Sprinkle with remaining 1/2 cup cheese and Spiced Pecans and serve.

Ingredients

6 tablespoons olive oil
10 large garlic cloves, unpeeled
2 tablespoons honey
2 tablespoons apple cider vinegar
2 tablespoons apple cider
1 tablespoon Dijon mustard
8 cups bite-size pieces romaine lettuce (1 large head)
1 cup crumbled Gorgonzola cheese
Spiced Pecans

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WATERMELON SALAD WITH BALSAMIC SYRUP - JUST A TASTE

Web Jun 22, 2017 Add it to a large bowl. In a small bowl, whisk together the lime juice and olive oil with a pinch of salt and pepper. Pour the dressing …
From justataste.com
5/5 (8)
Total Time 30 mins
Category Salad, Side Dish
Calories 345 per serving

In a small saucepan set over medium-high heat, combine the balsamic vinegar and sugar. Bring the mixture to a boil and continue cooking it, scraping down the sides as needed, until it has reduced and is the consistency of syrup, about 5 minutes. (It will thicken as it cools and only yield a few tablespoons.) Set it aside to cool while you prepare the salad.
Cut the watermelon into cubes or use a melon baller and scoop it into balls. Add it to a large bowl.
In a small bowl, whisk together the lime juice and olive oil with a pinch of salt and pepper. Pour the dressing over the watermelon, add the chopped mint and feta cheese, and toss to combine. Drizzle the salad with the balsamic syrup and serve immediately.

Watermelon Gorgonzola Pecan Salad Recipes

WATERMELON SALAD WITH CINNAMON PRETZEL CRUNCH

This watermelon salad is such a wonderful side dish during the hot summer, especially here in Texas. My family loves watermelon, fresh peaches and nectarines, and I made a pretzel crunch to give the salad a little bite. -Joan Hallford, North Richland Hills, Texas

WATERMELON AND BLUE CHEESE SALAD

Refreshing summer salad of watermelon and blue cheese. Great for summer picnics.

WATERMELON AND PECAN LETTUCE SALAD

Mache' is a tiny, dark green plant with the sweet, nutty flavor. Can't find it? Use Boston lettuce or possibly baby spinach. See recipe #449663 for the vinaigrette.

WATERCRESS, PEAR AND GORGONZOLA SALAD

Mellow pears contrast the strong flavors of gorgonzola in this bright, lightly creamy salad. It's all finished with a sweet-tart dressing of onion, mustard and red wine vinegar. It makes a lovely first course, or simply treat it as two servings, rather than four, and serve it as a light lunch.

ROMAINE AND GORGONZOLA SALAD WITH ROASTED GARLIC DRESSING AND SPICED PECANS

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