Arugula Salad With Blue Cheese And Pecans Recipes

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ARUGULA SALAD WITH BLUE CHEESE



Arugula Salad with Blue Cheese image

"I used sweet apples and also added walnuts. It was delicious. The dressing was really tasty paired with the blue cheese and arugula." - LuLu

Yield 4-6

Number Of Ingredients 10

6 tablespoons champagne vinegar
2 small shallots, minced (about 2 tablespoons)
2 tablespoons Dijon mustard
2 tablespoons honey
Pinch salt
3/4 cup extra virgin olive oil
4 cups fresh baby arugula or baby spinach
2 Granny Smith apples, cored and diced
2 cups thinly sliced radishes
10-12 ounces Hook's Blue Paradise™ Cheese, crumbled (1 2/3 cups - 2 cups)

Steps:

  • Instructions Champagne Vinaigrette: Whisk the champagne vinegar, shallots, Dijon mustard, honey and salt in a bowl. Slowly whisk in olive oil. Salad: Combine the arugula, apples and radishes in a large serving bowl. Toss with vinaigrette. Sprinkle with blue cheese.

ARUGULA SALAD WITH BLUE CHEESE AND PECANS



Arugula Salad with Blue Cheese and Pecans image

This salad is a lively combination of arugula leaves topped with fresh crisp pear slices, tangy blue cheese and toasted pecans dressed with a simple balsamic vinaigrette. Photo credit: Joanne Bruno from Eats Well with Others.

Provided by McCormick Gourmet

Categories     Salad and Dressings,

Yield 6

Number Of Ingredients 9

4 cups salad greens
2 cups arugula leaves
1 large ripe pear peeled, cored and thinly sliced
1/3 cup crumbled blue cheese
1/4 cup olive oil
2 tbsps balsamic vinegar
1/4 tsp salt
1/8 tsp McCormick Gourmet™ Organic Black Pepper, Coarse Ground
1/2 cup toasted pecans

Steps:

  • Toss greens in large bowl. Top with pear slices and blue cheese
  • Mix oil, vinegar, salt and pepper in small bowl with wire whisk until well blended. Drizzle over salad. Sprinkle with pecans and serve immediately

Nutrition Facts : Calories 192 Calories

BLUE CHEESE & BERRY TOSSED SALAD



Blue Cheese & Berry Tossed Salad image

The sweet tang of blueberries complements the sharpness of blue cheese in this breezy side. Topped with pecans, it could pass for a fancy restaurant's signature salad.-Rachael Zavala, Pleasant Hill, California

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 9 servings.

Number Of Ingredients 10

1 package (5 ounces) spring mix salad greens
1 cup (4 ounces) crumbled blue cheese
1 cup fresh blueberries
1 cup pecan halves, toasted
VINAIGRETTE:
1/2 cup olive oil
2 tablespoons champagne vinegar or white wine vinegar
2 tablespoons raspberry vinegar
1/8 teaspoon pepper
Dash salt

Steps:

  • In a salad bowl, combine the salad greens, cheese, blueberries and pecans., In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 177 calories, Fat 17g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 159mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

HAZELNUT BLUE PECAN SALAD



Hazelnut Blue Pecan Salad image

Here's a light salad with big flavor that pairs perfectly with steak or seafood.

Provided by betsyjane

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 45m

Yield 2

Number Of Ingredients 8

1 egg white
¼ cup light brown sugar
¼ teaspoon cayenne pepper
¼ teaspoon salt
2 cups coarsely chopped pecans
4 cups arugula
½ cup crumbled Gorgonzola cheese
2 teaspoons hazelnut oil

Steps:

  • Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  • Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold in cayenne pepper and salt. Add the pecans and stir until coated. Spread the mixture evenly on the parchment-lined baking sheet.
  • Bake 10 minutes, then turn the pecan pieces. Bake another 10 minutes until toasted. Remove from oven and let cool about 15 minutes.
  • Mound two cups of salad greens on each plate. Sprinkle each serving with 1/4 cup Gorgonzola cheese, then drizzle with a teaspoon of hazelnut oil. Top each salad with a cup of toasted pecans.

Nutrition Facts : Calories 1030.8 calories, Carbohydrate 34.6 g, Cholesterol 45 mg, Fat 95.3 g, Fiber 11.2 g, Protein 21.9 g, SaturatedFat 14.6 g, Sodium 754.3 mg, Sugar 22.9 g

ARUGULA SALAD WITH SUGARED PECANS



Arugula Salad with Sugared Pecans image

These candied pecans for salad pair perfectly with a tangy dressing. Our home economists recommend keeping a close eye on the pecans because they toast quickly.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

3/4 teaspoon butter
1/3 cup chopped pecans
1 teaspoon sugar
4 cups torn leaf lettuce
2 cups fresh arugula or baby spinach
1 small fennel bulb, thinly sliced
1/2 cup grape tomatoes
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon water
1 tablespoon honey
1/8 teaspoon salt

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.

Nutrition Facts : Calories 127 calories, Fat 10g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 81mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

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