BABY GREENS WITH GRAPES, PECANS AND GORGONZOLA
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Butter a metal cookie sheet and set aside. In non-stick frypan, combine first set of ingredients. Bring to boil over medium-high heat. Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking (BE CAREFUL THIS IS EXTREMELY HOT!) Add pecan halves and stir while cooking for one and 1/2 minutes. Remove pecans to cookie sheet and spread to separate. Let cool thoroughly. Whisk together dressing ingredients until combined. To assemble salad, toss greens with grapes, nuts and vinaigrette.
- Nuts can be done in advance, keep stored in airtight container. Dressing can be made in advance and stored refrigerated.
- Nutritional Stats: Calories 458; Protein 6.5g; Carbohydrate 23g; Fat 40g; Calories from Fat 75%; Saturated Fat 9g; Cholesterol 31mg; Fiber 2.6g; Sodium 592mg
BABY GREENS WITH PEARS, GORGONZOLA AND PECANS
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
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 PEARS, NUTS AND PARMESAN
Steps:
- 1. In a medium bowl, whisk together cranberry sauce, vinegar, water, oil and mustard; season to taste with salt and pepper. 2. Place greens in a large serving bowl. Add dressing, pears and nuts; toss to mix and coat. Scatter shaved Parmesan on top. Yields about 1 1/3 cups per serving. Notes Thinly sliced apples make a great substitute for the pears.
MIXED GREENS WITH PINE NUTS AND PARMESAN
Provided by Cara Brunetti Hillyard
Categories Leafy Green Nut Appetizer Side No-Cook Vegetarian Quick & Easy Parmesan Pine Nut Fall Spring Bon Appétit Virginia Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Combine vinegar and garlic in small bowl. Slowly whisk in olive oil. Season dressing to taste with salt and pepper. Place mixed greens and onions in large bowl. Toss with enough dressing to coat. Divide salad among 6 plates. Sprinkle each with cheese and nuts.
ROASTED PEAR-HONEY SALAD WITH BABY GREENS
This recipe is from Raising the Salad Bar,by Catherine Walthers, a book I recieved from the Cookbook Swap. This makes an elegant salad and the combination of flavour is just right.
Provided by Sageca
Categories Salad Dressings
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 375*. Line baking sheet with parchment paper. Brush pears with a little oil and place on baking sheet cut side down and bake 20 minutes.
- Pears should be brown at the bottom and easily pierced. Turn over and drizzle the core with 1/2 tsp honey. Bake an additional 5 minutes.
- Pears can be made the same day but do not refrigerate.
- To make vinaigrette, in small bowl combine vinegar and shallot;whisk in the oil and add salt and pepper.
- Place salad green in a medium bowl and toss with vinaigrette. Mix well. Divide in serving plates;
- Top each serving with a pear half and top with blue cheese and nuts.
Nutrition Facts : Calories 372.2, Fat 31.5, SaturatedFat 8.2, Cholesterol 21.3, Sodium 397.1, Carbohydrate 17.8, Fiber 3.2, Sugar 11.4, Protein 7.9
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