Arugula Salad With Gorgonzola Cheese And Roasted Pecans
From fluffy24 15 years ago
- - to make
- Serves 4
A delightful salad for any time.
Ingredients
- 8 heaping cups fresh baby arugula leaves shopping list
- Dressing (enough for about 4 dinner salads) shopping list
- 2 Tablespoons Raspberry balsamic vinegar or just raspberry vinegar shopping list
- ¼ Cup sugar shopping list
- Pinch of salt shopping list
- ½ Cup canola oil shopping list
- 1 Tablespoon poppy seeds shopping list
- 1/4 Cup crumbled gorgonzola (add more if you are a blue cheese fan) shopping list
- 1 Cup toasted pecans (baked at 350 for 10-15 minutes until fragrant) shopping list
How to make it
- Place arugula leaves into a large mixing bowl. Place raspberry vinegar, sugar and salt into a blender and blend for 15 seconds. With blender running on low, slowly drizzle canola oil in until emulsified. Pour into serving bowl and stir in poppy seeds.
- Drizzle dressing slowly over arugula leaves while gently tossing to coat. Place onto 4 serving dishes. Top each salad with gorgonzola and toasted pecans.
The Rating
Reviewed by 4 people-
different very interesting must try thanks
momo_55grandma
in Mountianview loved it
-
Another great one! The sweet and sour taste of Raspberry Vinegar with the saltiness of Gorgonzola should work amazingly! Saved it!
elgab89
in Toronto loved it
-
mmmm...love this!
magali777
in Mexico loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "