Best 6 Arugula Pear And Parmesan Salad Recipes
Calling all salad enthusiasts and those seeking a burst of flavor! Embark on a culinary journey with our delectable Arugula, Pear, and Parmesan Salad. This tantalizing dish is a symphony of textures and flavors, featuring crisp arugula, juicy pears, and nutty Parmesan cheese. Drizzled with a tangy balsamic vinaigrette, this salad is a refreshing and sophisticated addition to any meal.
For those seeking a vegetarian main course, our hearty Lentil Walnut Burgers are a must-try. Packed with protein and bursting with Mediterranean spices, these burgers are served on toasted buns with a side of tangy tzatziki sauce.
Craving a sweet treat? Indulge in our luscious Raspberry Swirl Cheesecake. This classic dessert features a creamy cheesecake filling swirled with a tart raspberry sauce, all nestled in a buttery graham cracker crust.
And for those with a penchant for savory snacks, our Crispy Baked Zucchini Fries are a delightful option. Coated in a flavorful breadcrumb mixture and baked to perfection, these fries are a healthier alternative to traditional fried zucchini.
Lastly, satisfy your sweet tooth with our irresistible Chocolate Chip Skillet Cookie. This gooey, decadent cookie is baked in a skillet and loaded with chocolate chips, creating a warm and comforting dessert perfect for sharing.
ARUGULA SALAD WITH PEARS, GOAT CHEESE AND WALNUTS
A simple and beautiful arugula salad everyone will love - a tasty arugula salad with pears, toasted walnuts, two kinds of cheese (blue and goat) and red onion all tossed in a light, lemony, honey dressing.
Provided by Karen Tedesco
Categories Salad
Time 25m
Number Of Ingredients 15
Steps:
- Combine all ingredients in a blender or mini food processor until very smooth.
- Put the greens in a large bowl or on a platter. Top with the remaining ingredients.
- Drizzle with 2 or 3 tablespoons of the dressing and toss gently to coat. Serve the salad with additional dressing to taste on the side.
Nutrition Facts : Calories 353 kcal, Carbohydrate 21 g, Protein 9 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 17 mg, Sodium 553 mg, Fiber 3 g, Sugar 15 g, ServingSize 1 serving
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 AND ROASTED PEAR SALAD
Arugula and pears flourish during the cooler late-autumn weather. Put them together for a great balance of sweet and piquant. The arugula is lightly dressed with a maple-sweetened vinaigrette to accentuate the natural flavor of the pears.
Provided by Ellen Ecker Ogden
Categories Salad Fruit Leafy Green Appetizer Roast Vegetarian Pear Arugula Fall Party Advance Prep Required Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 400°F.
- 2. In a medium bowl, toss the pears, sugar, and butter. Arrange the pears in a single layer in a baking sheet. Bake, turning once, until the pears are barely tender, 10-15 minutes.
- 3. Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside.
- 4. In a large salad bowl, prepare the dressing by whisking together the oil, vinegar, garlic, salt, pepper, mustard, and maple syrup. Add the arugula or salad greens and toss to coat.
- 5. Divide the salad onto four chilled plates. Arrange the roasted pears in a fan around the center, and sprinkle with the cranberries, Parmesan cheese, and pine nuts. Scatter with petals from the calendula blossoms.
ARUGULA WITH PARMESAN
Steps:
- If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates.
- With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.
ARUGULA, PEAR AND PARMESAN SALAD
This is an elegant, yet simple salad. I tend to make it often since it's the only recipe I use hazelnut oil in. Taken from The Cook's Encyclopedia of Vegetarian Cooking.
Provided by carolinajen4
Categories Low Cholesterol
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel and core the pears and slice thickly. Moisten with lemon juice to keep the flesh white.
- Combine the nut oil with the pears. Add the arugula leaves and toss.
- Turn the salad out onto four small plates with shaving of Parmesan cheese. Season with freshly ground pepper and serve with bread.
- You can sub the parmesan cheese for bleu cheese and add walnuts, if desired.
Nutrition Facts : Calories 261.8, Fat 16.6, SaturatedFat 4.5, Cholesterol 18.7, Sodium 334.1, Carbohydrate 21.4, Fiber 4.3, Sugar 13, Protein 9.4
ARUGULA SALAD WITH PARMESAN
Emulsifying a dressing isn't essential for a sublime salad: Instead, think of the oil and acid as seasonings for a vegetable. For this recipe, that's spicy arugula, dressed with olive oil, lemon and shards of Parmesan to create a salad classic in many Italian restaurants and homes. But whether olive oil or lemon should come first, like all seemingly simple questions, is complicated. James Beard, Marcella Hazan, Deborah Madison and Judy Rodgers all concurred: For a brighter-tasting salad, start with olive oil, which better adheres the liquids to the greens and doesn't obscure the lemon. Be sure to use full-flavored greens, then taste the dressed leaves and adjust seasonings until the arugula tastes like its greatest self.
Provided by Ali Slagle
Categories easy, salads and dressings, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
- Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.
Tips:
- To preserve the freshness of arugula, store it unwashed in a loosely closed plastic bag in the refrigerator for up to 3 days.
- Use a vegetable peeler to quickly and easily remove the skin from pears.
- If you don't have a microplane, you can grate the Parmesan cheese using the smallest holes on a box grater.
- For a sweeter salad, use ripe pears. If you prefer a tarter salad, use underripe pears.
- To make the salad ahead of time, prepare the dressing and toss the arugula and pears together. Store the salad in an airtight container in the refrigerator for up to 24 hours. Add the Parmesan cheese just before serving.
Conclusion:
This arugula, pear, and Parmesan salad is a delicious and refreshing side dish that is perfect for any occasion. The peppery arugula, sweet pears, and salty Parmesan cheese are a perfect combination of flavors. The honey Dijon dressing adds a touch of sweetness and tang. This salad is also very easy to make and can be prepared in just a few minutes. So next time you're looking for a healthy and delicious salad, give this one a try!
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