Wilted Arugula Mushroom Pear And Blue Cheese Salad Recipes

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WILTED ARUGULA SALAD



Wilted Arugula Salad image

Radishes and tomatoes bring Christmasy red color to this medley. But it's so good, you'll want to enjoy it throughout the year.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10

4 bacon strips, chopped
5 ounces fresh arugula or baby spinach
2 hard-boiled large eggs, chopped
1 medium leek (white portion only), thinly sliced
1 medium tomato, chopped
4 radishes, thinly sliced
1/4 cup cider vinegar
4-1/2 teaspoons prepared mustard
2 teaspoons sugar
Dash pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings., In a large bowl, combine the arugula, eggs, leek, tomato and radishes. In a small bowl, whisk the vinegar, mustard, sugar, pepper and reserved drippings. Drizzle over salad; toss to coat. Sprinkle with bacon.

Nutrition Facts : Calories 94 calories, Fat 7g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 151mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

WILTED ARUGULA AND PORTOBELLO MUSHROOMS



Wilted Arugula and Portobello Mushrooms image

Arugula and portobello mushrooms are simmered with onion, garlic, sherry, and red pepper flakes. A tasty side dish and good way to get some veggies! You can easily substitute wine for the sherry and veggie broth for the chicken broth depending on your preferences.

Provided by JUMAHA

Categories     Side Dish     Vegetables     Onion

Time 30m

Yield 2

Number Of Ingredients 9

1 tablespoon olive oil
½ small onion, chopped
2 cloves garlic, minced
⅛ teaspoon crushed red pepper flakes, or to taste
1 portobello mushroom cap, chopped
¼ cup dry sherry
¼ cup chicken broth
4 cups arugula leaves
⅛ teaspoon ground black pepper

Steps:

  • Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften.
  • Pour in sherry and chicken broth. Simmer until liquid is reduced by half. Add arugula and cook until wilted, about one minute. Season with black pepper. Serve immediately.

Nutrition Facts : Calories 125 calories, Carbohydrate 11.8 g, Fat 7.2 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 195 mg, Sugar 2.8 g

ARUGULA AND MUSHROOM SALAD



Arugula and Mushroom Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon Dijon mustard
2 tablespoons Champagne vinegar
1 small shallot, minced
1 tablespoon finely chopped chives
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 cups baby arugula
2 Belgian endives, thinly sliced
8 ounces white button mushrooms, sliced

Steps:

  • Whisk the mustard, vinegar, shallots, chives, 1/4 teaspoon salt and a few grinds of pepper together in a medium bowl. Gradually whisk in the oil to emulsify.
  • Combine the arugula, endives and mushrooms in a salad bowl, and toss with the vinaigrette. Serve immediately.

PEAR AND BLUE CHEESE SALAD



Pear and Blue Cheese Salad image

This salad brings together ingredients that really enhance each other, and the dressing packs a perfect punch with maple syrup, brown sugar, and apple cider vinegar. It's a favorite in my family!

Provided by SPERL25

Categories     Salad     Green Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 12

1 (10 ounce) bag mixed field greens
½ cup sliced red onion
1 Bosc pear, cored and sliced
½ cup chopped candied pecans
½ cup crumbled blue cheese
¼ cup maple syrup
⅓ cup apple cider vinegar
½ cup mayonnaise
2 tablespoons packed brown sugar
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup walnut oil

Steps:

  • Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
  • To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.

Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.3 g, Cholesterol 15.4 mg, Fat 30.2 g, Fiber 3.3 g, Protein 8 g, SaturatedFat 5.8 g, Sodium 630.7 mg, Sugar 17.9 g

WILTED ARUGULA



Wilted Arugula image

Serve alongside our Baked Cod with Olives and Rosemary Lentils.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 10m

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
2 garlic cloves, thinly sliced
8 ounces baby arugula, rinsed and drained well
1 tablespoon balsamic vinegar
1/4 teaspoon coarse salt
Freshly ground pepper

Steps:

  • Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but not browned, 2 to 3 minutes. Add arugula; cook, stirring constantly, until slightly wilted, 1 to 2 minutes. Add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute. Stir in salt; season with pepper. Serve immediately.

ARUGULA, PEAR AND PARMESAN SALAD



Arugula, Pear and Parmesan Salad image

This is an elegant, yet simple salad. I tend to make it often since it's the only recipe I use hazelnut oil in. Taken from The Cook's Encyclopedia of Vegetarian Cooking.

Provided by carolinajen4

Categories     Low Cholesterol

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

3 ripe pears, Bartlett
2 teaspoons lemon juice
3 tablespoons hazelnut oil or 3 tablespoons walnut oil
4 ounces arugula
3 ounces parmesan cheese
fresh ground black pepper
blue cheese (optional)
chopped walnuts (optional)

Steps:

  • Peel and core the pears and slice thickly. Moisten with lemon juice to keep the flesh white.
  • Combine the nut oil with the pears. Add the arugula leaves and toss.
  • Turn the salad out onto four small plates with shaving of Parmesan cheese. Season with freshly ground pepper and serve with bread.
  • You can sub the parmesan cheese for bleu cheese and add walnuts, if desired.

Nutrition Facts : Calories 261.8, Fat 16.6, SaturatedFat 4.5, Cholesterol 18.7, Sodium 334.1, Carbohydrate 21.4, Fiber 4.3, Sugar 13, Protein 9.4

ILLINOIS RABBIT WITH WILTED ARUGULA, GOAT CHEESE, NUTS, AND ARUGULA PUREE



Illinois Rabbit with Wilted Arugula, Goat Cheese, Nuts, and Arugula Puree image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 30

2 teaspoons grapeseed oil
4 rabbit loins
Kosher salt
Freshly ground black pepper
Wilted Arugula Salad, recipe follows
Goat Cheese Quenelles, recipe follows
Arugula Puree, recipe follows
1/4 cup walnuts, toasted and chopped, for garnish
1/4 cup walnuts, toasted and chopped, for garnish
3 tablespoons extra-virgin olive oil
1 tablespoon minced shallot
1/8 teaspoon minced garlic
1 Japanese eggplant, thinly sliced
1 tablespoon balsamic vinegar
2 tablespoons white wine
1 Bosc pear, julienned
1/4 cup roasted yellow onion, julienned
2 cups arugula
Kosher salt
Freshly ground black pepper
1/2 cup goat cheese
1 tablespoon minced shallots
1 tablespoon chopped chives
1 tablespoon chopped chervil 3 tablespoons heavy cream
2 cups arugula, loosely packed
1/2 cup spinach
2 tablespoons extra-virgin olive oil
2 to 3 tablespoons water
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper

Steps:

  • In a large skillet, heat the grapeseed oil over medium heat. Season the rabbit loins with salt and pepper, and add the rabbit loins to the pan. Saute the rabbit to desired degree of doneness. With tongs, remove the meat from the heat and season with additional salt and pepper, if desired. Let the meat rest for 90 seconds before thinly slicing on the bias.
  • Evenly divide the Wilted Arugula Salad among 4 dinner plates, arranging it in the center of each plate. Place the rabbit slices in a pinwheel manner over the salad. Spoon the arugula sauce around the plate. Place a goat cheese quenelle on each plate, and sprinkle with the chopped walnuts. Top with freshly ground black pepper and spoon the reserved cooking juices around the plate.
  • Heat the olive oil in a medium saute pan over medium-high heat. Add the shallot and garlic, and saute for 1 minute. Add the eggplant and cook for 2 minutes. Add the vinegar, wine, pear, roasted onion and arugula. Cook for 2 more minutes, or until the arugula is just wilted. Season, to taste, with salt and pepper. Reserve any cooking juices that remain in the pan.
  • In a small bowl, combine all the ingredients with a wooden spoon. Season, to taste, with salt and pepper. Using a small metal spoon and the palm of your hand, form quenelles of the goat cheese mixture.
  • In a food processor or blender, puree all of the ingredients together with just enough water to puree smoothly. Pass the puree through a fine mesh sieve. Season to taste with salt and pepper. Warm the puree slightly in a heatproof bowl over simmering water just prior to serving.

WILTED ARUGULA , MUSHROOM, PEAR AND BLUE CHEESE SALAD



Wilted Arugula , Mushroom, Pear and Blue Cheese Salad image

This is low in fat with no additional dressing keeping the fat down even more. Arugula has a peppery taste that goes nicely with the creamy cheese and crunchy pears while the mushrooms give it a meaty feel.For added texture add some toasted nuts.

Provided by Rita1652

Categories     Pears

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
10 ounces button mushrooms (Baby Bella`s cut in 1/2)
1 red onion, diced
4 garlic cloves, minced
1/4 cup vermouth or 1/4 cup white wine
1/4 teaspoon salt
1 pinch chili pepper flakes
1/2 teaspoon dried herbs (rosemary, thyme, oregano or parsley)
1/4 teaspoon fresh ground nutmeg
8 cups arugula, washed and spun dry
1 pear, diced
1/4 cup crumbled blue cheese
1/4 cup toasted pine nuts (optional)

Steps:

  • In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid.
  • Deglaze the pan with vermouth.
  • Add salt, pepper flakes, herbs, nutmeg and arugula.
  • Stir to slightly wilt.
  • Place into a salad bowl top with diced pears and blue cheese.
  • Serve immediately.
  • May squeeze some fresh lemon over it!

Nutrition Facts : Calories 127, Fat 6.5, SaturatedFat 2.2, Cholesterol 6.3, Sodium 279.5, Carbohydrate 14.4, Fiber 3.2, Sugar 7.4, Protein 5.8

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

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