Arugula, with its slightly peppery flavor, and dried figs, with their natural sweetness, combine to create a delightful harmony in this Green Salad with Dried Figs, Blue Cheese, Walnuts, and Sherry Vinaigrette. The blue cheese adds a touch of tanginess, while the walnuts provide a satisfying crunch. And the sherry vinaigrette ties all the flavors together perfectly.
This salad is not only delicious, but it's also packed with nutrients. Arugula is a good source of vitamins A, C, and K, as well as folate and calcium. Dried figs are a good source of fiber, potassium, and antioxidants. Blue cheese is a good source of calcium and protein. Walnuts are a good source of omega-3 fatty acids and antioxidants. And sherry vinegar is a good source of antioxidants and has antimicrobial properties.
This salad is perfect for a light lunch or dinner. It's also a great side dish for grilled chicken or fish. And it's sure to impress your friends and family.
Here's what you'll need to make this Green Salad with Dried Figs, Blue Cheese, Walnuts, and Sherry Vinaigrette:
For the salad:
* 1 bunch arugula, washed and dried
* 1/2 cup dried figs, chopped
* 1/2 cup blue cheese, crumbled
* 1/2 cup walnuts, toasted
For the vinaigrette:
* 1/4 cup sherry vinegar
* 1/4 cup olive oil
* 1 tablespoon Dijon mustard
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
Instructions:
1. To make the vinaigrette, whisk together the sherry vinegar, olive oil, Dijon mustard, salt, and pepper in a small bowl.
2. To assemble the salad, place the arugula, dried figs, blue cheese, and walnuts in a large bowl.
3. Pour the vinaigrette over the salad and toss to coat.
4. Serve immediately.
This recipe also includes instructions for making a delicious variation of the salad using goat cheese instead of blue cheese. So, if you're not a fan of blue cheese, you can still enjoy this delicious salad.
GREEN SALAD WITH FIGS, WALNUTS, & BLUE CHEESE
Clipped from Canadian House and Home magazine. Nice salad for a special occasion or anytime., Adding pears and cranberries is nice with the figs and blue cheese.
Provided by cookalot 2
Categories Salad Dressings
Time 18m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Dressing.
- In a medium mixing bowl,mix together vinegar, mustard, and honey until combined.
- Whisk in olive oil.
- Whisk in orange juice, salt and pepper.
- Salad.
- Toast walnut pieces in a skillet over medium heat, until they become brown and fragrant.
- Cool walnuts.
- Toss greens with 3/4 of the dressing.
- Place greens on serving platter.
- Toss with nuts,greens,and blue cheese.
- Drizzle with remaining dressing.
GREEN SALAD WITH DRIED FIGS, BLUE CHEESE, WALNUTS, AND SHERRY VINAIGRETTE
Steps:
- Place the salad greens, figs, walnuts, and dressing in a bowl and toss. Divide among plates and crumble the blue cheese on top of each salad.
- Sherry Vinaigrette
- Whisk together the shallot, vinegar, preserves, capers, and mustard in a small bowl. Whisk in the olive oil until the dressing is emulsified. Taste for balance, and add a little more olive oil, if you like. Season with salt and pepper.
MIXED GREEN SALAD WITH SHERRY VINAIGRETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
- Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.
SHERRIED GREENS WITH FRUIT AND BLUE CHEESE
Embellish a special dinner with this simply sensational salad.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- In tightly covered container, shake all Sherry Vinaigrette ingredients until sugar is dissolved.
- On 8 salad plates, arrange salad greens, pear, strawberries and onion. Pour vinaigrette over salads. Sprinkle with cheese.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 5 mg, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 75 mg
GREEN SALAD
This salad is good for a side dish or a meal on its own. I make it often for my family and they always enjoy it.
Provided by anonymous
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Microwave or saute onion and bell pepper until soft; set aside to cool.
- In a large salad bowl, combine the onion, pepper, salad greens, deli meat and tomato. Sprinkle with the onion powder, garlic powder, black pepper and salt. Toss to mix.
- Pour on enough salad dressing or vinegar to coat, toss again and serve.
Nutrition Facts : Calories 47 calories, Carbohydrate 5.3 g, Cholesterol 3.1 mg, Fat 2.1 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 0.3 g, Sodium 162.7 mg, Sugar 2 g
FENNEL-CELERY SALAD WITH BLUE CHEESE AND WALNUTS
Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.
Provided by Claire Saffitz
Categories Bon Appétit Salad Celery Fennel Thanksgiving Fig Blue Cheese Vegetarian Walnut Wheat/Gluten-Free Side
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes; let cool.
- Finely chop 1 shallot half, then thinly slice the other half crosswise; set sliced shallot aside. Combine chopped shallot, mustard, sugar, and 1/4 cup vinegar in a resealable jar. Add oil and season with salt and pepper. Cover and shake to emulsify; set vinaigrette aside.
- Toss figs, reserved sliced shallot, and remaining 1/4 cup vinegar in a small bowl; let sit until figs and shallots are softened, at least 30 minutes.
- Just before serving, toss fennel, celery, blue cheese, and toasted walnuts in a large bowl. Drain figs and shallot and add to bowl. Drizzle with vinaigrette and toss to coat; season with salt and pepper.
- Do Ahead
- Vinaigrette can be made 1 day ahead; cover and chill. Figs and shallot can be soaked 4 hours ahead; store covered at room temperature. Fennel and celery can be sliced 4 hours ahead; place in a large bowl. Cover with a damp paper towel and chill.
BALSAMIC BLEU CHEESE SALAD
So simple, but always gets raves! You can put leftover steak or roast beef over this for a quick, cool, summer dinner.
Provided by NANMURAT
Categories Salad Green Salad Recipes
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- In a medium bowl, toss together the mixed greens, leaf lettuce, cheese and walnuts. Set aside.
- In a small bowl, whisk together the balsamic vinegar, olive oil and lemon juice. Pour over the salad mixture and toss well.
Nutrition Facts : Calories 920.9 calories, Carbohydrate 14.6 g, Cholesterol 85.1 mg, Fat 84.4 g, Fiber 5 g, Protein 34.4 g, SaturatedFat 26.6 g, Sodium 1608.6 mg, Sugar 4 g
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the salad will taste. If possible, use organic produce for the best flavor.
- Choose ripe figs: Dried figs should be plump and soft, with a slightly chewy texture. Avoid figs that are hard or dry.
- Toast the walnuts: Toasting the walnuts will bring out their flavor and make them more crunchy. You can toast them in a pan over medium heat until they are golden brown, or in the oven at 350 degrees Fahrenheit for about 10 minutes.
- Make the vinaigrette ahead of time: The vinaigrette can be made up to two days in advance. This will allow the flavors to meld together and develop.
- Serve the salad immediately: This salad is best served immediately after it is made. The dressing will wilt the greens if it sits for too long.
Conclusion:
This green salad with dried figs, blue cheese, walnuts, and sherry vinaigrette is a delicious and easy-to-make salad that is perfect for any occasion. The combination of flavors is both sweet and savory, and the dressing is light and refreshing. This salad is sure to be a hit with your friends and family.
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