Baby Greens With A Warm Gorgonzola Dressing Recipes

BABY GREENS WITH GRAPES, PECANS AND GORGONZOLA

Baby Greens with Grapes, Pecans and Gorgonzola image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons butter
1/4 cup brown sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon water
1 cup pecan halves
1/2 cup extra virgin olive oil
3 tablespoons white wine vinegar
4 oz. wt. gorgonzola cheese, crumbled (about 1 cup crumbled)
1/4 teaspoon black pepper, ground
8 oz. wt. baby greens salad mix, or a mix of your favorite lettuces (about 6 big handfuls)
2 cups California seedless grapes, separated and rinsed

Steps:

Butter a metal cookie sheet and set aside. In non-stick frypan, combine first set of ingredients. Bring to boil over medium-high heat. Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking (BE CAREFUL THIS IS EXTREMELY HOT!) Add pecan halves and stir while cooking for one and 1/2 minutes. Remove pecans to cookie sheet and spread to separate. Let cool thoroughly. Whisk together dressing ingredients until combined. To assemble salad, toss greens with grapes, nuts and vinaigrette.
Nuts can be done in advance, keep stored in airtight container. Dressing can be made in advance and stored refrigerated.
Nutritional Stats: Calories 458; Protein 6.5g; Carbohydrate 23g; Fat 40g; Calories from Fat 75%; Saturated Fat 9g; Cholesterol 31mg; Fiber 2.6g; Sodium 592mg

MIXED BABY GREENS WITH BALSAMIC VINAIGRETTE

Mixed Baby Greens with Balsamic Vinaigrette image

Here's a classic greens salad with vinaigrette. Check out the variation tips for making three other great tasting salads.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 20m

Yield 6

Number Of Ingredients 9

Ingredients

1/3 cup olive or vegetable oil
1/4 cup balsamic or red wine vinegar
2 tablespoons sugar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
1 bag (10 ounces) mixed baby greens or Italian-blend salad greens
1 avocado, pitted, peeled and sliced
1/3 cup pistachio nuts
1/4 cup dried cranberries

Steps:

In small bowl, beat all Balsamic Vinaigrette ingredients with wire whisk until smooth.
In serving bowl, toss vinaigrette and all Salad ingredients just before serving.

Nutrition Facts : Calories 235, Carbohydrate 14 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 35 mg

BABY GREENS AND GRAPES WITH GORGONZOLA VINAIGRETTE

Baby Greens and Grapes With Gorgonzola Vinaigrette image

I love salads with textures, colour and flavour. This salad has it all! The pecans alone are wonderful....you would be lucky if you have enough to serve without eating them before hand!!

Provided by Abby Girl

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/3 cup olive oil
2 tablespoons white wine vinegar
2 ounces gorgonzola
1/4 teaspoon black pepper
1/2 teaspoon salt
1 garlic clove, minced
2 tablespoons butter, melted
1/4 cup brown sugar
1/2 teaspoon cayenne
1/2 teaspoon salt
1 teaspoon water
1 cup pecan halves
6 cups mixed baby greens
2 cups green grapes, rinsed, cut in 1/2 or 2 cups sweet black grapes

Steps:

Pecans: Spray cookie sheet with "Pam" In frying pan, combine first set of ingredients except for pecans.
Bring to boil over medium high heat.
Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking, and very hot.
Add pecans and stir while cooking fo 1-1/2 minutes.
Spoon pecans onto cookie sheet and spread out to separate; let cool.
Dressing: In a blender, combine ingredients.
To Serve: Combine salad greens with just enough dressing to coat (may have leftovers).
Divide onto plates and top with pecans.

Nutrition Facts : Calories 358.4, Fat 30.5, SaturatedFat 6.9, Cholesterol 17.3, Sodium 557.4, Carbohydrate 20.9, Fiber 2.1, Sugar 17.4, Protein 4

BABY GREENS WITH WARM GOAT CHEESE

Baby Greens with Warm Goat Cheese image

Categories Salad Cheese Leafy Green Appetizer Sauté Quick & Easy Goat Cheese Winter Healthy Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 1 serving

Number Of Ingredients 10

Ingredients

1 large egg white
1 teaspoon water
2 (1/3-inch-thick) rounds soft mild goat cheese, cut from a cold log
2 tablespoons dry bread crumbs (preferably Japanese panko)
1 teaspoon cider vinegar
1/8 teaspoon salt
1/8 teaspoon Dijon mustard
Pinch of sugar
1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 cups mesclun (mixed baby salad greens; 1 oz)

Steps:

Whisk together egg white and water. Dip cheese rounds in egg, letting excess drip off, then dredge in bread crumbs, pressing lightly to adhere. Chill 15 minutes.
Whisk together vinegar, salt, mustard, sugar, and a pinch of pepper in a small salad bowl. Add 1 tablespoon oil in a slow stream, whisking until emulsified.
Heat remaining teaspoon oil in a small nonstick skillet over moderately high heat until hot but not smoking, then sauté cheese until golden, about 30 seconds per side. Remove skillet from heat.
Add greens to dressing and toss gently to coat. Serve salad topped with warm cheese.

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