Baby Spinach Arugula Salad With Apples Gorgonzola And Vinaigrette Recipes

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WILTED ARUGULA-SPINACH SALAD WITH APPLE DRESSING



Wilted Arugula-Spinach Salad with Apple Dressing image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound arugula
1 pound baby spinach
1/4 cup almonds
1 cup apple juice
1/2 cup apple cider
2 apples, peeled and chopped
2 tablespoons agave
2 tablespoons brown sugar
Salt and freshly ground black pepper
1/4 cup dried sweetened cranberries
1/4 cup pine nuts
1/4 cup pumpkin seeds
1/2 cup red cherry tomatoes
1/2 cup yellow cherry tomatoes

Steps:

  • Preheat the oven to 200 degrees F.
  • Toss the arugula and spinach together on a large baking sheet. Bake in the oven until wilted, about 5 minutes, gently stirring halfway through baking. Remove from the oven.
  • Raise the heat to 350 degrees F and roast the almonds until toasted, about 5 minutes. Remove from the oven and coarsely chop.
  • Place the apple juice, apple cider and apples in a blender and puree until smooth. Add the agave and brown sugar and blend until combined. Taste and season with salt and pepper.
  • Transfer the greens to a large serving bowl and add the almonds, cranberries, pine nuts, pumpkin seeds and tomatoes. Toss with just enough dressing to coat the salad. Add more if needed.

SPINACH AND GORGONZOLA SALAD



Spinach and Gorgonzola Salad image

This is an easily assembled recipe with a wonderful combination of flavors. Enjoy! -Nadine Mesch, Mount Healthy, Ohio

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 11

5 cups fresh baby spinach
1 cup sliced fresh strawberries
1/3 cup lightly salted cashews
1/4 cup crumbled Gorgonzola cheese
VINAIGRETTE:
1/3 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon seedless raspberry jam
1-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the spinach, strawberries, cashews and cheese. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat.

Nutrition Facts :

BABY SPINACH & ARUGULA SALAD WITH APPLES, GORGONZOLA AND VINAIGRETTE



BABY SPINACH & ARUGULA SALAD WITH APPLES, GORGONZOLA AND VINAIGRETTE image

Categories     Salad     Vegetable     No-Cook

Yield 2 people

Number Of Ingredients 12

Mix of Baby Spinach and Arugula (or either one alone)
1 Gala Apple or similar
Crumbled Gorgonzola cheese
For Vinaigrette:
1/8 cup balsamic vinegar
1/4 cup champagne vinegar or cider vinegar
juice of half a lemon
1 tablespoon dijon mustard
1 tablespoon shallots, minced
1 tablespoon fresh garlic, minced
1 tablespoon fresh basil, minced/shredded
salt & pepper

Steps:

  • 1. Whisk all vinaigrette ingredients together and refrigerate (or put in freezer briefly for quicker results). 2. Add vinaigrette to greens in small increments to be sure not to over-soak the greens. 3. Place dressed greens on plates. 4. At last possible moment before serving (to avoid browning), remove apple core and slice apple in half numerous times until you have 16 apple slices. Place 8 slices on each plate in a pinwheel design. 5. Sprinkle each plate with gorgonzola and serve.

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