Arugula Salad With Blue Cheese Recipes

ARUGULA SALAD WITH PEAR, BLUE CHEESE AND APRICOT VINAIGRETTE

Arugula Salad with Pear, Blue Cheese and Apricot Vinaigrette image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 bunches arugula, washed and dried, stems trimmed (Look for 5 or 6 ounce sacks of washed and trimmed arugula leaves, available in some markets)
1 head bibb lettuce, torn
1 ripe pear, thinly sliced
1/2 lemon, juiced
8 ounces Maytag or other blue cheese, crumbled
2 tablespoons white wine vinegar
1/4 cup apricot all fruit spread, found near jams and jellies (preferred brand Polaner)
1/3 cup extra-virgin olive oil, eyeball the amount
Salt and freshly ground black pepper

Steps:

Combine arugula leaves and bibb lettuce in a salad bowl. Squeeze a little lemon juice over pear slices to keep them from browning. Arrange them on top of lettuces. Top salad with blue cheese crumbles. Combine vinegar and apricot preserves. Stream in oil as you whisk dressing. Pour dressing over salad, season with salt and black pepper, to taste, and serve.

ARUGULA AND ROMAINE SALAD WITH WALNUTS AND BLUE CHEESE VINAIGRETTE

Arugula and Romaine Salad with Walnuts and Blue Cheese Vinaigrette image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 cups arugula leaves, washed and trimmed
2 hearts romaine lettuce, coarsely chopped
1 cup walnut halves, lightly toasted
3 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil, eyeball it
1/2 teaspoon salt
1 teaspoon coarse black pepper
6 ounces, (1 cup) blue cheese crumbles

Steps:

Chill salad plates when you begin preparing your entree.
When your entree is almost ready to serve, combine arugula and romaine leaves and separate onto 4 chilled salad plates. Scatter toasted walnuts evenly among the salads. Pour vinegar into a small bowl and whisk in extra-virgin olive oil in a slow stream to combine dressing. Season dressing with salt and pepper, then stir in blue cheese crumbles. Ladle dressing evenly over top of salad plates and serve.

BEET-ARUGULA SALAD WITH BUTTERMILK-BLUE CHEESE DRESSING

Beet-Arugula Salad with Buttermilk-Blue Cheese Dressing image

Provided by Robin Miller : Food Network

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 cups fresh arugula
1 cup sliced jarred or canned beets
1 (11-ounce) can mandarin oranges, drained
2/3 cup lowfat buttermilk
1/4 cup crumbled blue cheese
Salt and freshly ground black pepper

Steps:

Arrange arugula on a serving platter. Top with sliced beets and mandarin oranges.
In a small bowl, combine buttermilk and blue cheese. Mix until blended and season, to taste, with salt and black pepper. Pour mixture over salad and serve.

ARUGULA SALAD WITH BLUE CHEESE AND PECANS

Arugula Salad with Blue Cheese and Pecans image

This salad is a lively combination of arugula leaves topped with fresh crisp pear slices, tangy blue cheese and toasted pecans dressed with a simple balsamic vinaigrette. Photo credit: Joanne Bruno from Eats Well with Others.

Provided by McCormick Gourmet

Categories Salad and Dressings,

Yield 6

Number Of Ingredients 9

Ingredients

4 cups salad greens
2 cups arugula leaves
1 large ripe pear peeled, cored and thinly sliced
1/3 cup crumbled blue cheese
1/4 cup olive oil
2 tbsps balsamic vinegar
1/4 tsp salt
1/8 tsp McCormick Gourmet™ Organic Black Pepper, Coarse Ground
1/2 cup toasted pecans

Steps:

Toss greens in large bowl. Top with pear slices and blue cheese
Mix oil, vinegar, salt and pepper in small bowl with wire whisk until well blended. Drizzle over salad. Sprinkle with pecans and serve immediately

Nutrition Facts : Calories 192 Calories

ARUGULA SALAD WITH PROSCIUTTO, BLUE CHEESE, AND PEAR

Arugula Salad with Prosciutto, Blue Cheese, and Pear image

This is a simple but elegant salad when plated correctly.

Provided by Julie Racine

Categories Arugula Salad

Time 10m

Yield 4

Number Of Ingredients 7

Ingredients

1 bunch fresh chives
½ cup olive oil
4 cups baby arugula
4 slices prosciutto, chopped, or more to taste
½ cup crumbled blue cheese (such as Point Reyes®)
2 medium Bosc pears
¼ cup balsamic vinegar glaze (such as Trader Joe's®)

Steps:

Coarsely chop chives and put in a food processor. Add olive oil and purée for 1 minute. Transfer to a squeeze bottle dispenser and set aside.
Evenly distribute arugula onto 4 medium plates. Top with prosciutto and blue cheese.
Peel and core pears, then cut in half. Cut each half into thin slices and add to plates in a fan shape.
Drizzle chive olive oil over each salad and decoratively add some to the sides of the plates. Repeat with balsamic glaze.

Nutrition Facts : Calories 432.9 calories, Carbohydrate 19.2 g, Cholesterol 25.3 mg, Fat 36.8 g, Fiber 3.6 g, Protein 8.1 g, SaturatedFat 8.7 g, Sodium 521.3 mg

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