Baby Greens With Grapes Pecans And Gorgonzola Recipes

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BABY GREENS WITH RADISHES AND SUNFLOWER SEEDS



Baby Greens with Radishes and Sunflower Seeds image

Provided by Food Network Kitchen

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 7

6 heads Little Gem lettuce, torn into large pieces
4 cups baby arugula (about 3 ounces)
8 radishes, thinly sliced
2 Persian cucumbers, thinly sliced
1/4 cup salted roasted sunflower seeds
3/4 cup green goddess dressing, recipe follows
Kosher salt and freshly ground pepper

Steps:

  • Combine the lettuce, arugula, radishes, cucumbers and sunflower seeds in a large bowl. Add the dressing, season with salt and pepper, and gently toss.
  • Combine 1/2 cup each mayonnaise and sour cream, 1/3 cup each chopped parsley and chives, and 1/4 cup chopped tarragon in a blender. Add 2 anchovy fillets, 1 minced garlic clove, 1 tablespoon capers, the juice of 1 lemon, 1/2 teaspoon kosher salt and a few grinds of pepper; puree until smooth.

BABY GREENS WITH PEARS, GORGONZOLA AND PECANS



Baby Greens With Pears, Gorgonzola and Pecans image

Young tender baby greens, topped with slices of mellow ripe pears with a sprinkling of Gorgonzola and toasted pecans. The flavors are enhanced by the Honey Mustard Dressing. This salad goes well with pork or chicken.

Provided by PaulaG

Categories     Cheese

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

2 -3 ounces mixed baby greens
1/2 ripe pear, cored, sliced thin
1/4 cup pecans, toasted, coarse chopped
4 tablespoons gorgonzola, crumbled
1 tablespoon balsamic vinegar
1 tablespoon rice vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
1 tablespoon walnut oil
salt
pepper

Steps:

  • Place all the dressing ingredients in a small container with a tight fitting lid and shake vigorously to blend.
  • Add salt and pepper to taste.
  • If not serving immediately, place the dressing in refrigerator. Before serving, allow the dressing to sit at room temperature for 30 minutes.
  • Layer chilled salad plates with the baby greens and top with thinly sliced pears.
  • Sprinkle with toasted pecans and cheese, drizzle with dressing as desired.
  • Enjoy!

Nutrition Facts : Calories 321.4, Fat 21.7, SaturatedFat 4.6, Cholesterol 12.7, Sodium 295.4, Carbohydrate 30.1, Fiber 3.3, Sugar 24.7, Protein 5.4

BABY GREENS WITH A WARM GORGONZOLA DRESSING



Baby Greens with a Warm Gorgonzola Dressing image

This was the result of an attempt to imitate a salad dressing at a restaurant. I did modify it to include bacon and I serve it warm. The dressing is also fantastic over gnocchi or tortellini.

Provided by Cheri

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 9

4 slices bacon
¾ cup olive oil
⅓ cup red wine vinegar
¼ cup white sugar
1 teaspoon salt
1 clove garlic, minced
2 ounces crumbled Gorgonzola cheese
6 cups mixed baby greens
2 tablespoons toasted sliced almonds

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
  • Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.
  • Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 361.9 calories, Carbohydrate 11.6 g, Cholesterol 16.6 mg, Fat 33.3 g, Fiber 1.4 g, Protein 5.6 g, SaturatedFat 6.3 g, Sodium 634.1 mg, Sugar 8.8 g

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