Arugula Pear And Goat Cheese Salad With Pomegranate Vinaigrette Recipes
ARUGULA SALAD AND ULTIMATE VINAIGRETTE
Steps:
- Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
- Toss arugula with vinaigrette, to taste.
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.
ARUGULA SALAD WITH GOAT CHEESE AND POMEGRANATE
This is a festive salad I served for Thanksgiving this year. I usually make it with my homemade shallot vinaigrette (I always have a jar in the fridge), but you can use any vinaigrette or dressing that you like.
Provided by barbara
Time 5m
Yield 6
Number Of Ingredients 4
Steps:
- Place arugula in a large bowl and top with chevre and pomegranate seeds. Drizzle with vinaigrette right before serving, and mix to combine.
Nutrition Facts : Calories 72.8 calories, Carbohydrate 4.3 g, Cholesterol 11.2 mg, Fat 4.6 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 3 g, Sodium 162.4 mg, Sugar 3.6 g
ARUGULA, PEAR AND GOAT CHEESE SALAD WITH POMEGRANATE VINAIGRETTE
I think this makes a perfect holiday salad. I will be making it for Thanksgiving and will report back. Source: Food52. com / brigidc's. This is her description of the salad. Sweet, salty, tart, crunchy and spicy, this salad has perfect flavor and texture balance. The inspiration was pomegranate molasses, which I learned about when I worked on a Persian food class. I like how the molasses takes the acidic edge off the vinaigrette but it is still tangy and delicious. Be sure to try this no fuss, no muss recipe Recipe #446884 I made my own pomegranate molasses: Recipe #490458 It's easy and can be reduced to make a smaller amount. It can be stored up to 6 months.
Provided by Chicagoland Chef du
Categories Salad Dressings
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Vinaigrette Dressing:.
- In a small bowl combine the shallot, pomegranate molasses, vinegar, salt and pepper and whisk until the salt is dissolved.
- Whisk in the olive oil and let vinaigrette stand at room temperature until salad is assembled.
- Salad:.
- Combine the arugula, romaine, pears and half of the pomegranate seeds in a large bowl.
- Crumble half of the goat cheese over the ingredients in the bowl (this works best if the cheese is very cold).
- Whisk the vinaigrette until uniform and add all but 2 tablespoons of it to the bowl.
- Gently toss the salad with your hands or salad tongs, coating the ingredients well with the vinaigrette. If the salad seems dry, add the vinaigrette in small increments until it is dressed to your liking.
- Crumble the remaining cheese over the salad and sprinkle the remaining pomegranate seeds and the pistachios over the top. Serve immediately.
ARUGULA AND GOAT CHEESE SALAD
This recipe is from "Alive" Magazine. I used greengrapes instead of red - Red will be nicer but I had green on hand. The "Alive" recipe calls for 1/4 cup Hemp Hearts I didn't have any so omitted them. This is adifferent very enjoyable salad - The Grapes are a must that help blend all the flavors together
Provided by Bergy
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together the mustard, lemon juice & oil (I mixed mine in my mini mixer).
- Place Arugula in a large bowl and toss with the dressing.
- Divide between 4 plates.
- Sprinkle grapes, cheese, cper & hemp heart over the arugula.
- Serve.
ARUGULA SALAD WITH POMEGRANATE AND TOASTED PECANS
Provided by Kathryn Matthews
Categories Salad Nut Side No-Cook Thanksgiving Low Fat Quick & Easy Pecan Arugula Fall Healthy Pomegranate Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- In medium nonreactive bowl, whisk together vinegars, salt, and pepper. Gradually drizzle in olive oil, whisking until emulsified. Toss arugula with just enough vinaigrette to coat. Sprinkle with pecans and pomegranate seeds and serve.
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