Best 2 Baby Greens With Grapes Pecans And Gorgonzola Recipes
**Baby Greens with Grapes, Pecans, and Gorgonzola: A Delightful Salad Symphony**
Experience a burst of flavors and textures with our baby greens salad, a delightful symphony of fresh, tender greens, sweet grapes, crunchy pecans, and tangy Gorgonzola cheese. This vibrant salad is not only visually appealing but also packed with nutrients, making it a perfect choice for health-conscious individuals. Accompanying this baby greens salad are two additional recipes that will tantalize your taste buds: a creamy avocado dressing that adds a luscious richness to the salad and a refreshing cucumber salad that offers a crisp and cooling contrast. Get ready to embark on a culinary journey with this trio of recipes, sure to become your go-to salad creations.
BABY GREENS AND GRAPES WITH GORGONZOLA VINAIGRETTE
I love salads with textures, colour and flavour. This salad has it all! The pecans alone are wonderful....you would be lucky if you have enough to serve without eating them before hand!!
Provided by Abby Girl
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Pecans: Spray cookie sheet with "Pam" In frying pan, combine first set of ingredients except for pecans.
- Bring to boil over medium high heat.
- Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking, and very hot.
- Add pecans and stir while cooking fo 1-1/2 minutes.
- Spoon pecans onto cookie sheet and spread out to separate; let cool.
- Dressing: In a blender, combine ingredients.
- To Serve: Combine salad greens with just enough dressing to coat (may have leftovers).
- Divide onto plates and top with pecans.
Nutrition Facts : Calories 358.4, Fat 30.5, SaturatedFat 6.9, Cholesterol 17.3, Sodium 557.4, Carbohydrate 20.9, Fiber 2.1, Sugar 17.4, Protein 4
BABY GREENS WITH PEARS, GORGONZOLA AND PECANS
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
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
Tips:
- For the best flavor, use fresh, young greens. Avoid any greens that are wilted or bruised.
- If you can't find Champagne grapes, you can substitute another sweet, seedless grape variety, such as Thompson Seedless or Crimson Seedless.
- To toast the pecans, spread them in a single layer on a baking sheet and bake at 350 degrees Fahrenheit for 5-7 minutes, or until fragrant and lightly browned.
- Gorgonzola is a strong-flavored cheese, so a little goes a long way. If you're not a fan of strong cheeses, you can use a milder cheese, such as crumbled feta or goat cheese.
- This salad is best served immediately after it is made. The greens will start to wilt if they sit for too long.
Conclusion:
This baby greens salad with grapes, pecans, and Gorgonzola is a delicious and easy-to-make side dish or light lunch. The combination of sweet grapes, crunchy pecans, and tangy Gorgonzola is sure to please everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
