ARUGULA SALAD WITH PEARS, GOAT CHEESE AND WALNUTS
A simple and beautiful arugula salad everyone will love - a tasty arugula salad with pears, toasted walnuts, two kinds of cheese (blue and goat) and red onion all tossed in a light, lemony, honey dressing.
Provided by Karen Tedesco
Categories Salad
Time 25m
Number Of Ingredients 15
Steps:
- Combine all ingredients in a blender or mini food processor until very smooth.
- Put the greens in a large bowl or on a platter. Top with the remaining ingredients.
- Drizzle with 2 or 3 tablespoons of the dressing and toss gently to coat. Serve the salad with additional dressing to taste on the side.
Nutrition Facts : Calories 353 kcal, Carbohydrate 21 g, Protein 9 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 17 mg, Sodium 553 mg, Fiber 3 g, Sugar 15 g, ServingSize 1 serving
SALAD WITH PROSCIUTTO AND CARAMELIZED PEARS AND WALNUTS
An amazing salad that blends different flavors to impress your guests. The salad dressing is an orange vinaigrette. Try to use Asian pears in this salad, as they are best for flavor. But if you can't find Asian pears in your area, you can substitute Bosc or Anjou.
Provided by Megs
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is reduced by 1/4.
- Add to a blender, along with the vinegar, onion, sugar, wine, salt and pepper, and process until smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to emulsify (thicken) the dressing. Chill until ready to use.
- Melt butter in a non-stick skillet over medium heat. Saute pears and nuts in butter for 3 minutes. Add sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool.
- In a large bowl, combine prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette and toss to coat. Serve on a large Italian platter. Enjoy!
Nutrition Facts : Calories 599.7 calories, Carbohydrate 39.9 g, Cholesterol 21.7 mg, Fat 47.1 g, Fiber 3.7 g, Protein 7.4 g, SaturatedFat 8.5 g, Sodium 383.8 mg, Sugar 32.1 g
BEET AND GOAT CHEESE ARUGULA SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 42m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Line a baking sheet with foil. Preheat the oven to 450 degrees F.
- Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
- Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.
ARUGULA, PEAR & GOAT CHEESE SALAD WITH PROSCIUTTO & CARAMELIZED WALNUTS
Steps:
- See Caramelized Walnuts recipe within this site: http://www.epicurious.com/recipes/food/views/Caramelized-Walnuts-108600 For dressing: Whisk together fig jam or preserves, lemon juice, and mustard in bowl then whisk in olive oil. For salad: Place arugula, pears, goat cheese into bowls. Tear or slice prosciutto into bite sized pieces. Add to salad. Add caramelized walnuts. Top with dressing.
ARUGULA SALAD WITH FIGS, PROSCIUTTO, WALNUTS, AND PARMESAN
Although frying the prosciutto adds crisp texture to the salad, if you prefer, you can simply cut it into ribbons and use it as a garnish. Honey can be substituted for the jam in this recipe
Provided by Abby Girl
Categories Fruit
Time 27m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in 10-inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently, about 7 minutes. Using slotted spoon, transfer to paper-towel-lined plate and set aside to cool.
- Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. Whisk in remaining 3 tablespoons oil, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine. Let cool to room temperature.
- Toss arugula and vinaigrette in large bowl; adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of prosciutto, walnuts, and Parmesan. Serve immediately.
Nutrition Facts : Calories 232, Fat 18.3, SaturatedFat 3.5, Cholesterol 8.3, Sodium 153.9, Carbohydrate 13.2, Fiber 2.3, Sugar 8.4, Protein 6.2
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