Arugula Salad With Pomegranate And Toasted Pecans Recipes

Steps:

• To make vinaigrette, combine molasses, lemon juice, honey and vinegar in a mixing bowl and whisk to combine. Slowly drizzle in olive oil while you whisk to emulsify. Season, to taste, with salt and pepper.
• Toss salad ingredients together and dress with the vinaigrette.

Steps:

• In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. , In a large salad bowl, combine the lettuce, arugula, fennel and tomatoes. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat. Top with sugared pecans. Serve immediately.

Steps:

• Dressing: Add all of the ingredients to a medium-sized mixing bowl and whisk until combined. Adjust the seasonings with salt and black pepper, to taste. Cover with plastic wrap and keep refrigerated until ready to use. Any leftovers can be stored in the refrigerator up to 4 days, in a tightly sealed container.
• Salad: Add all the ingredients to a large salad bowl. Drizzle on desired amount of dressing just before serving and toss. Re-season with salt and pepper, if necessary.

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.

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.

Steps:

• In a large bowl, combine the arugula, raisins and almonds. Drizzle with oil and lemon juice. Sprinkle with salt and pepper; toss to coat. Divide among 4 plates; top with cheese.

Steps:

• Preheat oven to 350 degrees F; on a rimmed baking sheet, toast pecans, tossing once, until fragrant, 4 to 5 minutes.
• Let cool and chop pecans; set aside.
• In a serving bowl, toss together arugula, sliced peach, and cheddar.
• Whisk together vinaigrette ingredients OR place them in a glass jar with a tight fitting lid and give them a good shake.
• Drizzle 4 tablespoons of the vinaigrette over salad and scatter pecans on top; toss to combine.
• Serve with additional vinaigrette, if desired.