Arugula Salad with Candied Nuts, Grapes, and Gorgonzola
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 389.7
- Total Fat: 33.1 g
- Cholesterol: 30.0 mg
- Sodium: 682.4 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 2.6 g
- Protein: 10.4 g
View full nutritional breakdown of Arugula Salad with Candied Nuts, Grapes, and Gorgonzola calories by ingredient
Introduction
Inspired by the Uncommon Salad at the Common Man restaurants in New Hampshire. Inspired by the Uncommon Salad at the Common Man restaurants in New Hampshire.Number of Servings: 1
Ingredients
-
Salad:
1 cup Arugula (washed & spun dry)
.5 cup grapes, halved
3 tbsp gorgonzola cheese crumbles
Candied nuts:
2 tbsp chopped walnuts (can sub pecans or hazelnuts)
.5 tsp granulated sugar
1 tsp olive oil
Salad dressing:
1 tbsp raspberry vinegar
2 tsp olive oil
1 tsp dijon mustard
salt & pepper to taste
Directions
This recipe is for one salad. It's easy to double, or to make a large batch of the dressing for future salads.
First, make the dressing by combining the vinegar, oil, mustard, and salt & pepper in a jam jar and shake (or you could put it in a bowl and whisk it together, whatever floats your boat).
Create your salad by topping a bed of arugula with the halved grapes. Toss with the dressing, and then top with gorgonzola crumbles.
Next, in a small pan, stir together your chopped nuts with 1 tsp oil and the sugar, trying to get the nuts pretty well coated. Keep stirring until the sugar gets a bit melted to the nuts and the nuts begin to look and smell toasted.
Put the still-hot nuts directly on top of the gorgonzola crumbles on your salad, and enjoy.
Number of Servings: 1
Recipe submitted by SparkPeople user GILLIMONSTER.
First, make the dressing by combining the vinegar, oil, mustard, and salt & pepper in a jam jar and shake (or you could put it in a bowl and whisk it together, whatever floats your boat).
Create your salad by topping a bed of arugula with the halved grapes. Toss with the dressing, and then top with gorgonzola crumbles.
Next, in a small pan, stir together your chopped nuts with 1 tsp oil and the sugar, trying to get the nuts pretty well coated. Keep stirring until the sugar gets a bit melted to the nuts and the nuts begin to look and smell toasted.
Put the still-hot nuts directly on top of the gorgonzola crumbles on your salad, and enjoy.
Number of Servings: 1
Recipe submitted by SparkPeople user GILLIMONSTER.