Arugula Blood Orange And Blue Cheese Salad Recipes

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ARUGULA, BLOOD ORANGE, AND BLUE CHEESE SALAD



Arugula, Blood Orange, and Blue Cheese Salad image

Categories     Salad     Fruit     Leafy Green     Side     No-Cook     Quick & Easy     Brie     Orange     Arugula     Spring     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

10 cups (packed) arugula (about 6 ounces)
1/2 cup crumbled blue cheese
2 blood oranges
1/4 cup olive oil
1/4 cup fresh lemon juice

Steps:

  • Combine arugula and cheese in large bowl. Remove peel and white pith from oranges. Cut between orange membranes to release segments into bowl with arugula and cheese. Pour oil and lemon juice over; toss to blend. Season with salt and pepper.

ENDIVE, ORANGE & ROQUEFORT SALAD



Endive, Orange & Roquefort Salad image

Provided by Ina Garten

Time 20m

Yield 2 servings

Number Of Ingredients 11

1/4 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 tablespoons good olive oil
1/2 teaspoon white wine vinegar
Kosher salt and freshly ground black pepper
1 head Belgian endive
1/4 cup walnut halves, toasted (see Cook's Note)
2 ounces French Roquefort cheese, 1/2-inch-diced
1/2 sweet red apple, unpeeled, cored and medium-diced
2 ounces baby arugula
1/2 orange

Steps:

  • In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  • Cut the head of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a medium bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membrane. Sprinkle with salt and serve.

ARUGULA AND ROMAINE SALAD WITH WALNUTS AND BLUE CHEESE VINAIGRETTE



Arugula and Romaine Salad with Walnuts and Blue Cheese Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 cups arugula leaves, washed and trimmed
2 hearts romaine lettuce, coarsely chopped
1 cup walnut halves, lightly toasted
3 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil, eyeball it
1/2 teaspoon salt
1 teaspoon coarse black pepper
6 ounces, (1 cup) blue cheese crumbles

Steps:

  • Chill salad plates when you begin preparing your entree.
  • When your entree is almost ready to serve, combine arugula and romaine leaves and separate onto 4 chilled salad plates. Scatter toasted walnuts evenly among the salads. Pour vinegar into a small bowl and whisk in extra-virgin olive oil in a slow stream to combine dressing. Season dressing with salt and pepper, then stir in blue cheese crumbles. Ladle dressing evenly over top of salad plates and serve.

ARUGULA, BLOOD ORANGE AND BLEU CHEESE SALAD



Arugula, Blood Orange and Bleu Cheese Salad image

I am blessed to have a beautiful blood orange tree in my front yard, and here is one of my favorite (and easiest) ways to use them! Originally posted in Bon Appetit.

Provided by Pianolady

Categories     Oranges

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

5 cups arugula, packed
1/4 cup crumbled blue cheese
1 large blood orange
1/8 cup olive oil
1/8 cup fresh lemon juice
salt, to taste
pepper, to taste

Steps:

  • Combine arugula and bleu cheese in a large bowl.
  • Remove peel and white pith from orange.
  • Cut between membranes to release orange segments into bowl with arugula and bleu cheese.
  • Pour oil and lemon juice over and toss to blend.
  • Season with salt and pepper.
  • Enjoy!

Nutrition Facts : Calories 238, Fat 18.8, SaturatedFat 5.1, Cholesterol 12.7, Sodium 249.3, Carbohydrate 14.1, Fiber 3, Sugar 10.1, Protein 5.8

BEET, ORANGE AND ARUGULA SALAD



Beet, Orange and Arugula Salad image

The oranges in this sweet and pungent salad will look like blood oranges after they sit for a little while with the beets. This makes a pretty Christmas salad. Try to find the wispy wild arugula, which is more pungent than regular arugula.

Provided by Martha Rose Shulman

Categories     dinner, lunch, quick, salads and dressings, appetizer

Time 10m

Yield Serves 4

Number Of Ingredients 11

1 tablespoon freshly squeezed orange juice
1 teaspoon balsamic vinegar
1 tablespoon sherry vinegar or red wine vinegar
Salt and freshly ground pepper to taste
3 tablespoons grapeseed oil or sunflower oil
1 tablespoon extra virgin olive oil
2 large or 4 small beets, roasted, peeled and cut in rounds or half-moons (depending on the size)
1 pound oranges, peel and pith removed, cut into slices or half-moons (depending on the size)
4 cups wild or baby arugula
2 tablespoons chopped cilantro
1/4 cup chopped walnuts (1 ounce)

Steps:

  • In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
  • Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the cilantro and walnuts, and serve.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 424 milligrams, Sugar 14 grams

ARUGULA SALAD WITH, ORANGES, POMEGRANATE SEEDS, AND GOAT CHEESE



Arugula Salad With, Oranges, Pomegranate Seeds, and Goat Cheese image

Categories     Salad     Cheese     Leafy Green     No-Cook     Thanksgiving     Orange     Fall     Bon Appétit

Yield Makes 10 to 12 servings

Number Of Ingredients 10

3/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons thawed frozen orange juice concentrate
3/4 teaspoon coarse salt
1/2 teaspoon ground black pepper
5 oranges
14 ounces arugula (about 16 cups)
3/4 cup pomegranate seeds or dried cranberries
1 5.5-ounce package soft fresh goat cheese, crumbled (about 1 cup)
1/3 cup finely chopped red onion

Steps:

  • Whisk first 5 ingredients in bowl to blend. (Can be made 1 day ahead. Chill. Bring to room temperature and rewhisk before using.)
  • Cut off peel and white pith from oranges. Cut oranges into 1/4- to 1/2-inch-thick rounds. Cut each round into quarters. Transfer orange pieces to large bowl. Add remaining ingredients and toss to combine. Toss salad with enough dressing to coat and serve.

ORANGE, ROASTED BEET, AND ARUGULA SALAD



Orange, Roasted Beet, and Arugula Salad image

Dress up an arugula salad with colorful oranges and beets, using this simple recipe from "Everyday Food: Fresh Flavor Fast."

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1 large beet
2 navel oranges
1 tablespoon olive oil
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
Coarse salt and freshly ground pepper
2 bunches arugula, washed well and dried
5 ounces fresh goat cheese, crumbled

Steps:

  • Preheat oven to 450 degrees. Wrap beet tightly in parchment paper-lined aluminum foil; place on a rimmed baking sheet. Cook until tender when pierced with the tip of a sharp knife, 45 to 50 minutes. When cool enough to handle, rub off skins, using paper towels to keep your hands from staining. Cut into wedges.
  • Meanwhile, prepare oranges; Slice off both ends of each with a paring knife. Cut away the peel and white pith, following the curve of the fruit. Holding the fruit over a bowl, cut along membranes to release whole segments. Squeeze juice from membranes into another bowl, and add any accumulated juice from the segments.
  • Add oil, vinegar, and mustard to orange juice; season with salt and pepper, and whisk to combine. Add arugula, and toss to coat with dressing. Divide arugula among four plates. Top with beet wedges, orange segments, and goat cheese. Serve immediately.

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