Warm Fall Salad Of Seared Figs Arugula And Fresh Mozzarella Recipes
FIG AND ARUGULA SALAD
So simple and so delicious!
Provided by Serena123
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Toss arugula, figs, Parmesan cheese, and pine nuts together in a large bowl.
- Drizzle honey and balsamic vinegar over salad before serving.
Nutrition Facts : Calories 161.7 calories, Carbohydrate 30.5 g, Cholesterol 4.4 mg, Fat 4.1 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 1.3 g, Sodium 85.4 mg, Sugar 26.6 g
ARUGULA-FIG SALAD WITH CREAMY GORGONZOLA
This easy, low-carb fig salad with creamy Gorgonzola and peppery arugula is a beautiful and elegant dish that's perfect for a light lunch or a summer salad. Makes for easy summer entertaining if you prep everything in advance and assemble just before serving. I didn't feel the need to toss this salad as I was afraid of damaging the gorgeous figs.
Provided by Anastasia
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- Combine olive oil, lemon juice, orange blossom water, orange juice, and orange zest in a glass jar and shake dressing until emulsified.
- Arrange arugula on a salad platter, place figs on top, then top with Gorgonzola cheese and scatter the crushed pistachios over to garnish. Season with salt and pepper. Pour the dressing over the salad and serve immediately.
Nutrition Facts : Calories 193.7 calories, Carbohydrate 9 g, Cholesterol 15 mg, Fat 15.9 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 4.1 g, Sodium 219.3 mg, Sugar 6.4 g
WARM ARUGULA SALAD WITH GARLIC CROUTONS
Categories Salad Garlic Leafy Green Bake Sauté Arugula Winter Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- For vinaigrette:
- Preheat oven to 350°F. Place garlic in small baking dish. Drizzle with 2 tablespoons oil. Cover dish tightly with foil; bake until garlic is tender, about 50 minutes. Cool. Squeeze roasted garlic from skins into medium bowl. Mash with fork. Add 3/4 cup oil, shallots, 3 tablespoons vinegar, and thyme. Whisk to blend well. Season with salt and pepper.
- Increase oven temperature to 375°F. Oil large rimmed baking sheet. Arrange onion rings on sheet. Sprinkle with salt and pepper. Drizzle with remaining 2 tablespoons oil; toss to coat. Roast until tender and brown, stirring occasionally, about 30 minutes. Drizzle with remaining 1 tablespoon vinegar; toss to coat. Add onions to vinaigrette in bowl. Maintain oven temperature.
- For salad:
- Melt butter in heavy medium ovenproof skillet over medium heat. Add chopped garlic and sauté 30 seconds. Add bread cubes and rosemary and toss to combine. Transfer to oven and bake until croutons are golden and crisp, about 10 minutes. Place arugula in large bowl. Add cheese and toss to combine. Transfer vinaigrette to medium saucepan. Stir over medium-low heat until hot. Pour hot dressing over arugula salad and toss to combine. Season to taste with salt and pepper. Top with croutons and serve.
WARM FALL SALAD OF SEARED FIGS, ARUGULA, AND FRESH MOZZARELLA
Ultra sophistication on a plate - little wedges of fresh mozzarella cheese and sizzling fresh figs on a bed of crisp and peppery salad greens coated with a sherry-shallot vinaigrette.
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In a large, shallow salad bowl, whisk together vinegar, shallots, mustard, olive oil, salt, and pepper until smooth.
- In a 10- to 12-inch nonstick frying pan, heat oil over medium-high heat. When very hot, add the figs, cut sides down, and cook for 30 seconds. Remove pan from heat and leave figs to sizzle in pan while you assemble the salad.
- Place arugula and frisee in bowl and toss with tongs until greens are evenly coated with the dressing. Divide salad between four plates and scatter quartered mozzarella around the edges. Place 4 warm fig halves on top of each salad and serve at once.
Nutrition Facts : Calories 314.7 calories, Carbohydrate 25.4 g, Cholesterol 36.3 mg, Fat 17.4 g, Fiber 3.8 g, Protein 15.9 g, SaturatedFat 6.9 g, Sodium 533.9 mg, Sugar 18.2 g
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