Best 3 Baby Greens With Grapes Pecans And Gorgonzola Recipes

Whether served as a light lunch or refreshing dinner, salads bring brightness, color, and a burst of flavors to any table. Within the world of salads, baby greens stand out with their delicate texture and mild flavor, making them the perfect canvas for a variety of toppings and dressings. This article will guide you through a culinary journey, exploring the best recipe for a baby greens salad adorned with the sweetness of grapes, the crunch of pecans, and the tangy creaminess of gorgonzola cheese.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

Ingredients

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

Ingredients

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

Tips:

Choose tender baby greens: A mix of baby spinach, arugula, and radicchio works well.
Use ripe, sweet grapes: Red or green grapes add a pop of sweetness and color.
Toast the pecans: Toasting enhances their flavor and makes them more crunchy.
Use a good quality balsamic vinegar: A good balsamic vinegar will have a rich, complex flavor.
Crumble the Gorgonzola cheese: Crumbling the cheese helps it to distribute evenly throughout the salad.
Serve immediately: This salad is best enjoyed fresh.

Conclusion:

This baby greens salad with grapes, pecans, and Gorgonzola is a delicious and easy-to-make salad that is perfect for a light lunch or dinner. The combination of sweet grapes, crunchy pecans, and tangy Gorgonzola cheese is sure to please everyone at your table.