Best 3 Baby Spinach Arugula Salad With Apples Gorgonzola And Vinaigrette Recipes
Welcome to a culinary adventure that will tantalize your taste buds and leave you craving more. Discover the exquisite flavors of a baby spinach arugula salad, artfully combined with crisp apples, creamy gorgonzola, and a tangy vinaigrette dressing. Prepare to embark on a journey of culinary delight as we delve into the secrets of creating the perfect harmony of textures and flavors in this exceptional salad. Let's dive in and explore the world of vibrant greens, sweet apples, rich gorgonzola, and a zesty vinaigrette that will elevate your salad experience to new heights.
Let's cook with our recipes!
WILTED ARUGULA-SPINACH SALAD WITH APPLE DRESSING
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
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
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
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
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.
Tips:
- Select fresh and tender baby spinach and arugula: Look for leaves that are brightly colored and free from wilting or yellowing.
- Use a variety of apples: Choose apples with different textures and flavors, such as Granny Smith, Honeycrisp, or Braeburn. This will add complexity and depth to the salad.
- Choose a high-quality gorgonzola cheese: Look for a cheese that is creamy and flavorful, with a slightly pungent aroma. Avoid cheeses that are too dry or crumbly.
- Make the vinaigrette dressing ahead of time: This will allow the flavors to meld and develop. You can store the dressing in a sealed container in the refrigerator for up to 3 days.
- Toss the salad gently: This will help prevent the leaves from becoming bruised or wilted.
- Serve the salad immediately: This is best enjoyed fresh, as the arugula and spinach will wilt over time.
Conclusion:
This baby spinach arugula salad with apples, gorgonzola, and vinaigrette is a delicious and healthy dish that is perfect for any occasion. It is packed with fresh, seasonal ingredients and is a great way to get your daily dose of fruits and vegetables. The combination of sweet apples, tangy gorgonzola, and creamy vinaigrette dressing is sure to please everyone at your table.
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