Best Arugula Salad With Grapes Fennel Gorgonzola And Pecans Recipes

ARUGULA SALAD WITH PEARS AND GORGONZOLA

Steps:

• In a large bowl, whisk together 2 tablespoons reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat.
• Divide dressed arugula among 4 chilled salad plates. Top each salad with 4 pear slices, Gorgonzola, and pecans. Serve immediately.

GRAPE AND ARUGULA SALAD

Steps:

• In a small bowl whisk together dressing ingredients.
• Place red onions in baking dish lined with foil. Drizzle with 2 Tbsp. of prepared dressing and toss well. Cover tightly with foil and bake at 350 degrees for 30 minutes. Remove from oven and let cool.
• Mix 1 Tbsp. olive oil with crushed garlic. Brush onto bread slices. Broil or grill bread for 1-2 minutes on each side until toasted. Cut bread into strips about 1/2 inch wide. Place bread, roasted onions, arugula, fennel, bell pepper, pine nuts and grapes in large bowl and toss with remaining vinaigrette. Sprinkle with Parmesan and serve.

ARUGULA SALAD WITH GRAPES, FENNEL, GORGONZOLA, AND PECANS

Steps:

• Whisk jam, vinegar, oil, shallot, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Toss fennel with vinaigrette; let stand 15 minutes.
• Add arugula, fennel fronds, and grapes; toss and adjust seasonings with salt and pepper.
• Top with gorgonzola and pecans.

ARUGULA AND GRAPE SALAD

Steps:

• Whisk together the red wine vinegar, Dijon mustard and honey in a small bowl. Slowly add in the olive oil, whisking to emulsify. Mix together the arugula, grapes and onions in a salad bowl. Add dressing to taste, tossing to coat. Serve.

ARUGULA SALAD WITH GRAPES, FENNEL, GORGONZOLA, AND PECANS

Steps:

• Whisk jam, vinegar, oil, shallot, 1/4 t salt and 1/4 t pepper in large bowl. Toss fennel with vinaigrette, let stand 15 minutes. Add arugula, fennel fronds, and grapes. Toss and adjust seasoning. Divide among plates. Top with Gorgonzola and pecans.

EASY ARUGULA SALAD

Steps:

• In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
• Divide salad onto plates, and top with slices of avocado.

ARUGULA SALAD WITH GRAPES, FENNEL, GORGONZOLA, AND PECANS

Steps:

• Whisk jam, vinegar, oil, shallot, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Toss fennel with vinaigrette; let stand 15 minutes. Add arugula, fennel fronds, and grapes; toss and adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of Gorgonzola and pecans. Serve immediately.

FENNEL, GRAPE, AND GORGONZOLA SALAD

Steps:

• Trim fennel stalks flush with bulb and discard any tough outer layers. Halve bulb lengthwise, discard core, and slice fennel thin. In a bowl toss together fennel, oil, lemon juice, and salt and pepper to taste and let stand 10 minutes. Add grapes, Gorgonzola, radicchio, and romaine and toss to combine.

ARUGULA SALAD WITH SUGARED PECANS

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.