Best 5 Arugula Salad With Pear Blue Cheese And Apricot Vinaigrette Recipes
Arugula salad with pear, blue cheese, and apricot vinaigrette is a delightful combination of flavors and textures. The peppery arugula is balanced by the sweet and juicy pears, while the blue cheese adds a tangy and creamy richness. The apricot vinaigrette ties all the ingredients together with its sweet and tangy flavor. This salad is perfect for a light lunch or dinner, and it can also be served as a side dish.
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ARUGULA AND PEAR SALAD
Provided by Rachael Ray : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Toast nuts in small pan over medium heat until fragrant. Cool.
- Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.
ARUGULA-PEAR SALAD
Serve your family with this salad that's made with arugula leaves and pears - a perfect side dish that's ready in just 10 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 8
Number Of Ingredients 9
Steps:
- In food processor, place all dressing ingredients. Cover; process until smooth.
- On platter or 8 salad plates, arrange arugula and pears. Sprinkle with cheese and nuts. Drizzle with dressing. Serve immediately.
Nutrition Facts : Calories 198, Carbohydrate 18 g, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 177 mg
ARUGULA SALAD WITH CITRUS VINAIGRETTE
Arugula is a delicious alternative to lettuce, and the citrus juice dressing is a delicious alternative to heavier store bought dressings. A lovely precursor to most meals, or a great stand-alone in the summer. Garnish with walnuts or sunflower seeds, if you like.
Provided by JEANNETTE777
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously.
- In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 13.8 g, Fat 19.1 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 2.7 g, Sodium 158.7 mg, Sugar 7.9 g
ARUGULA SALAD WITH PROSCIUTTO, BLUE CHEESE, AND PEAR
This is a simple but elegant salad when plated correctly.
Provided by Julie Racine
Categories Arugula Salad
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Coarsely chop chives and put in a food processor. Add olive oil and purée for 1 minute. Transfer to a squeeze bottle dispenser and set aside.
- Evenly distribute arugula onto 4 medium plates. Top with prosciutto and blue cheese.
- Peel and core pears, then cut in half. Cut each half into thin slices and add to plates in a fan shape.
- Drizzle chive olive oil over each salad and decoratively add some to the sides of the plates. Repeat with balsamic glaze.
Nutrition Facts : Calories 432.9 calories, Carbohydrate 19.2 g, Cholesterol 25.3 mg, Fat 36.8 g, Fiber 3.6 g, Protein 8.1 g, SaturatedFat 8.7 g, Sodium 521.3 mg
ARUGULA SALAD WITH PEARS, OVEN-DRIED GRAPES, AND ROASTED-SHALLOT VINAIGRETTE
Categories Salad Blender Fruit Leafy Green Onion Side Bake Thanksgiving Vegetarian Pear Arugula Fall Healthy Grape Shallot Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 250°F. Line rimmed baking sheet with parchment. Arrange grapes in single layer on baking sheet. Drizzle with 3 teaspoons olive oil; toss to coat. Place shallots on sheet of heavy-duty foil; drizzle with 1 teaspoon oil. Enclose in foil; place in small baking dish. Bake until shallots are very soft, about 1 1/2 hours, and grapes are shriveled and lightly caramelized, about 2 1/2 hours. Cool. Do ahead: Can be made 2 days ahead. Cover separately; chill. Bring to room temperature before using.
- Combine shallots and accumulated juices, vinegar, and honey in blender and puree. Season with salt and pepper.
- With blender running, gradually blend in remaining 3/4 cup oil. Do ahead: Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.
- Toss arugula in large bowl with enough dressing to coat. Divide among plates. Top with pears and grapes. Sprinkle with cracked pepper and serve.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Make sure the arugula is clean and dry before assembling the salad.
- Toast the walnuts in a dry skillet over medium heat until fragrant, about 5 minutes.
- Use a ripe pear for a sweeter flavor.
- Crumble the blue cheese over the salad just before serving.
- Serve the salad immediately with the apricot vinaigrette.
Conclusion:
This arugula salad with pear, blue cheese, and apricot vinaigrette is a delicious and refreshing salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. The peppery arugula, sweet pear, tangy blue cheese, and creamy apricot vinaigrette come together to create a salad that is both flavorful and satisfying. This salad is sure to be a hit at your next party or potluck.
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