Buca Di Beppo Warm Tomato And Spinach Salad Recipes

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APPLE GORGONZOLA SALAD (BUCA DI BEPPO COPYCAT)



Apple Gorgonzola Salad (Buca di Beppo Copycat) image

Have you had the Apple Gorgonzola Salad from Buca di Beppo? This copycat recipe is spot on! Fresh romaine lettuce tossed in a delicious homemade Italian vinaigrette, topped with dried cranberries, spiced walnuts, gorgonzola, and Granny Smith Apples!

Provided by Karen

Categories     Salad

Time 1h30m

Number Of Ingredients 19

1 egg white
1 tablespoon water
2 cups walnut halves (or pieces)
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/3 cup white wine vinegar
3/4 teaspoon dried oregano
1/2 teaspoon dry mustard
1 teaspoon salt
dash black pepper
2 cloves garlic
2 tablespoons red onion (finely minced*)
3/4 cup olive oil
1 head Romaine lettuce
2 Granny Smith apples
1 half lemon (juiced (to preserve apples*))
3/4 cup gorgonzola cheese
3/4 cup dried cranberries

Steps:

  • Start by making the candied walnuts. Preheat your oven to 225. Line a large baking sheet with foil.
  • In a medium bowl, whisk together the egg white and water until foamy, about 30 seconds.
  • Add the walnuts and stir to coat.
  • Add the walnuts to a strainer in your sink. Try to prop it up on something so that the walnuts can drain, and leave it there for 2-3 minutes.
  • Meanwhile in a large ziplock, shake together sugar, cinnamon, and allspice. Add the egg white-coated walnuts, seal, and shake. Make sure they all get coated really well.
  • Dump the walnuts on the prepared pan and spread them out in a single layer, breaking up clumps.
  • Bake at 225 for 1 hour. Stir every 15 minutes.
  • Remove from the oven and let cool completely.
  • In a blender, add the white wine vinegar, oregano, mustard, salt, pepper, garlic, and red onion (if you think you can eyeball it pretty well, you don't have to finely mince it first, just throw in what looks like it will be 2 tablespoons minced. Be conservative!)
  • Blend together. Open the spout while the blender is running and slowly pour in 3/4 cup olive oil. Set aside.
  • Wash and chop the lettuce into bite size pieces, drying it in a salad spinner if you have one. (I love my salad spinner. It's so fun!)
  • Core the apples. Chop one into bite size pieces, and thinly slice the other one. Put them immediately in a medium bowl with the lemon juice, stirring to coat. (This is to prevent browning, and is only necessary if you are interested in pretty presentation.)
  • Add all the romaine to a large serving bowl. Add at least 1/2 cup of the dressing, or more. Stir to coat. Add the chopped apples, 1/2 to 1 cup candied walnuts, most of the gorgonzola, and most of the cranberries. Toss together.
  • Top the salad with additional walnuts, gorgonzola, and cranberries. Layer the sliced apples on top however you like.

Nutrition Facts : ServingSize 1 cup, Calories 536 kcal, Fat 43 g, SaturatedFat 7 g, Cholesterol 8 mg, Sodium 455 mg, Carbohydrate 36 g, Fiber 6 g, Sugar 27 g, Protein 8 g, UnsaturatedFat 34 g

BUCA DI BEPPO WARM TOMATO AND SPINACH SALAD



Buca Di Beppo Warm Tomato and Spinach Salad image

I have taken many of their cooking classes which were SO fun! They have stopped doing them in my area much to my sadness because they were great ! This salad is REALLY good. It is truly worth the effort but must be put together at the last minute so the tomatoes are warm.

Provided by Polly W

Categories     Vegetable

Time 37m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 red onion, cut in wedges
4 -6 roma tomatoes, wedged
16 ounces fresh Baby Spinach
4 ounces goat cheese, crumbles
1/2 cup balsamic vinegar
1 garlic clove, minced
2 tablespoons brown sugar
1 cup extra virgin olive oil
1 cup pecan pieces
1/4 cup unsalted butter
1/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon cayenne pepper

Steps:

  • Balsamic Vinaigrette Dressing:.
  • Place balsamic vinegar, garlic and brown sugar in mixing bowl.
  • whisk rapidly by hand while drizzling in the olive oil mix well.
  • Place in glass jar and store in fridge until needed.
  • Pecan's: Preheat oven 350°F.
  • Melt butter in saute pan.
  • Add brown sugar, cinnamon, salt, cayenne pepper and pecan pieces; mix well.
  • Spread pecans on cookie sheet and bake about 5-7 minutes watch carefully to not burn.
  • Remove from oven and let cool.
  • Salad: Place red onion and tomato wedges in medium glass bowl.
  • Stir Balsamic Vinaigrette and pour some of the dressing (leave the rest for top of salad) over the onions and tomatoes.
  • Microwave for about 2-3 minutes.
  • Place spinach on large plate.
  • Using large spoon, place tomatoes AROUND the spinach not on top.
  • Place the onions on TOP of the spinach.
  • Pour some of the dressing over the salad coating as desired and mix well.
  • Sprinkle pecans and goat cheese over salad.

Nutrition Facts : Calories 1029, Fat 94.2, SaturatedFat 22.4, Cholesterol 52.9, Sodium 837.6, Carbohydrate 40.2, Fiber 6.8, Sugar 29.9, Protein 13.1

CHOPPED ANTIPASTI SALAD (BUCA DI BEPPO COPYCAT)



Chopped Antipasti Salad (Buca di Beppo Copycat) image

This robust, flavorful salad is full of yummy veggies, pepperoni, two kinds of olives, and three cheeses. It's far from being a plain, ordinary salad.

Provided by Marsha Maxwell

Categories     Salads

Number Of Ingredients 12

1/4 of a large red onion (thinly sliced)
1 small head romaine lettuce
1 small head iceberg lettuce
1 small cucumber (peeled and sliced, slices cut in half)
2 cups grape tomatoes or diced Roma tomatoes
3/4 cup sliced pepperoncini
3/4 cup black olives
3/4 cup green olives
8 oz. sliced pepperoni or salami (slices cut in half)
1/2 cup diced provolone cheese
1/2 cup crumbled feta cheese
1/2 cup crumbled gorgonzola cheese

Steps:

  • Slice the red onion and put the pieces in a small bowl of cold water for 30 minutes. Drain and set aside.
  • Wash and dry the lettuce and tear into bite-sized pieces. Place in the bottom of a large salad bowl.
  • Layer the rest of the ingredients on top of the lettuce.
  • Toss before serving.
  • Dress with Better-Than-Olive-Garden Copycat Italian Dressing or your favorite Italian dressing.

Nutrition Facts : ServingSize 1 /8 recipe, Calories 281 kcal, Carbohydrate 8 g, Protein 14 g, Fat 22 g

WARM FRUIT



Warm Fruit image

Make and share this Warm Fruit recipe from Food.com.

Provided by RedTex

Categories     Dessert

Time 50m

Yield 9 serving(s)

Number Of Ingredients 5

1 (15 ounce) can blueberries
1 (15 ounce) can cherries (Queen Anne)
1 (15 ounce) can pears
1 tablespoon butter
1 teaspoon cinnamon

Steps:

  • Heat oven to 350.
  • Combine all ingredients in 9 x 13 glass dish.
  • Cook for 30- 40 mins until hot and bubbly.

Nutrition Facts : Calories 96.7, Fat 1.6, SaturatedFat 0.8, Cholesterol 3.4, Sodium 12.2, Carbohydrate 22.1, Fiber 3.8, Sugar 15.5, Protein 1.1

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