ARUGULA AND PEAR SALAD
Provided by Rachael Ray : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Toast nuts in small pan over medium heat until fragrant. Cool.
- Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.
WHOLE30® PEAR AND ARUGULA SALAD
We have given a gourmet twist to a classic pear and arugula salad by using roasted hazelnuts and a decadent salad dressing. An easy to make, healthy salad that everyone will love as it suits gluten-free, Paleo, Whole30®, and vegetarian eaters.
Provided by Anastasia
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Combine vinegar and honey in a glass jar; whisk to combine. Add lemon juice, oil, thyme, sea salt, and pepper; cover and shake until emulsified.
- Reserve 1/2 of a pear. Slice remaining pears thinly with a sharp knife or mandolin.
- Place arugula in a mixing bowl. Add sliced pears. Pour dressing over top, add 1/2 of the hazelnuts, and season with more salt and pepper. Toss gently until well coated. Taste and adjust seasonings according to taste.
- Slice reserved pear half thinly and arrange it in a fan pattern on the salad platter you are using. Arrange the salad on top. Garnish with remaining hazelnuts and thyme leaves. Serve immediately.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 31.4 g, Fat 21.2 g, Fiber 9.3 g, Protein 5.4 g, SaturatedFat 2.3 g, Sodium 16.3 mg, Sugar 15.6 g
ARUGULA AND ROASTED PEAR SALAD
Arugula and pears flourish during the cooler late-autumn weather. Put them together for a great balance of sweet and piquant. The arugula is lightly dressed with a maple-sweetened vinaigrette to accentuate the natural flavor of the pears.
Provided by Ellen Ecker Ogden
Categories Salad Fruit Leafy Green Appetizer Roast Vegetarian Pear Arugula Fall Party Advance Prep Required Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 400°F.
- 2. In a medium bowl, toss the pears, sugar, and butter. Arrange the pears in a single layer in a baking sheet. Bake, turning once, until the pears are barely tender, 10-15 minutes.
- 3. Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside.
- 4. In a large salad bowl, prepare the dressing by whisking together the oil, vinegar, garlic, salt, pepper, mustard, and maple syrup. Add the arugula or salad greens and toss to coat.
- 5. Divide the salad onto four chilled plates. Arrange the roasted pears in a fan around the center, and sprinkle with the cranberries, Parmesan cheese, and pine nuts. Scatter with petals from the calendula blossoms.
ARUGULA SALAD WITH PROSCIUTTO, BLUE CHEESE, AND PEAR
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
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
ENDIVE AND ASIAGO SALAD
Provided by Rori Trovato
Categories Salad Cheese Appetizer Side Winter Endive Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Whisk oil and lemon juice in small bowl. Season dressing with salt and pepper. Place endive, arugula, green onions, and cheese in large bowl. Pour dressing over; toss. Season with salt and pepper.
ARUGULA SALAD WITH ASIAGO AND CRANBERRIES
This simple salad combines peppery arugula, nutty Asiago cheese, and sweet cranberries, topped off with buttery pine nuts.
Provided by France C
Categories Arugula Salad
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk together vinegar and oil in a large bowl. Stir in cranberries, shallot, salt, and pepper. Set aside until cranberries begin to soften and flavors meld, 10 to 15 minutes.
- Add arugula, Asiago cheese, and pine nuts to the bowl and toss to coat evenly. Serve immediately.
Nutrition Facts : Calories 136.1 calories, Carbohydrate 6.7 g, Cholesterol 6.3 mg, Fat 11.1 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 94.2 mg, Sugar 4.4 g
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