Best Arugula Fig Salad With Creamy Gorgonzola Recipes

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ARUGULA-FIG SALAD WITH CREAMY GORGONZOLA



Arugula-Fig Salad with Creamy Gorgonzola image

This easy, low-carb fig salad with creamy Gorgonzola and peppery arugula is a beautiful and elegant dish that's perfect for a light lunch or a summer salad. Makes for easy summer entertaining if you prep everything in advance and assemble just before serving. I didn't feel the need to toss this salad as I was afraid of damaging the gorgeous figs.

Provided by Anastasia

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 10

¼ cup extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon orange blossom water, or more to taste
1 tablespoon orange juice
1 teaspoon grated orange zest
4 cups baby arugula
4 fresh figs, stemmed and quartered
3 ounces creamy Gorgonzola cheese, diced into small cubes
¼ cup crushed pistachios
sea salt and cracked black pepper to taste

Steps:

  • Combine olive oil, lemon juice, orange blossom water, orange juice, and orange zest in a glass jar and shake dressing until emulsified.
  • Arrange arugula on a salad platter, place figs on top, then top with Gorgonzola cheese and scatter the crushed pistachios over to garnish. Season with salt and pepper. Pour the dressing over the salad and serve immediately.

Nutrition Facts : Calories 193.7 calories, Carbohydrate 9 g, Cholesterol 15 mg, Fat 15.9 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 4.1 g, Sodium 219.3 mg, Sugar 6.4 g

ARUGULA SALAD WITH FRIED GORGONZOLA



Arugula Salad with Fried Gorgonzola image

Provided by Giada De Laurentiis

Time 2h27m

Yield 6 servings

Number Of Ingredients 9

7 ounces Gorgonzola
1 large egg, beaten to blend
3/4 cup dried Italian bread crumbs
3 tablespoons fresh lemon juice
1 garlic clove, minced
1/2 teaspoon grated lemon peel
1/3 cup olive oil, plus more for deep-frying
Salt and freshly ground black pepper
12 cups coarsely torn arugula (about 10 ounces)

Steps:

  • Blend the Gorgonzola in a food processor until smooth and creamy, scraping down the sides of the work bowl occasionally. Using 1 rounded teaspoon of cheese for each, form the cheese into 18 (1-inch) balls. Working in batches, coat the balls with the egg then with the bread crumbs. Repeat coating the balls in the egg and bread crumbs. Arrange the balls on a small baking sheet. Cover and refrigerate until cold, at least 2 hours or overnight.
  • Whisk the lemon juice, garlic, and lemon peel in a medium bowl to blend. Gradually whisk in 1/3 cup oil. Season the dressing, to taste, with salt and pepper. Set the dressing aside.
  • Add enough oil to a heavy small saucepan to come 2 inches up the sides of the pan. Heat the oil over medium heat. At this point, remove the refrigerated Gorgonzola balls from the refrigerator. Working in batches, add the cold balls to the hot oil and fry just until golden brown, about 20 seconds. (It is essential that the Gorgonzola balls be cold when they go into the oil, otherwise they will fall apart in the oil. If they start to warm up at any point, return them to the refrigerator to firm back up.) Using a slotted spoon, transfer the fried balls to paper towels to drain.
  • Toss the arugula in a large bowl with enough dressing to coat. Season the salad, to taste, with salt and pepper. Mound the salad on plates. Top the salads with the hot fried Gorgonzola balls and serve immediately.

ARUGULA SALAD WITH PEARS AND GORGONZOLA



Arugula Salad with Pears and Gorgonzola image

Provided by Sandra Lee

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 (15-ounce) can pear halves, drained and sliced, reserve 2 tablespoons juice
2 tablespoons olive oil and vinegar dressing
Salt and freshly ground black pepper
2 cups baby arugala
4 tablespoons Gorgonzola, crumbled
4 tablespoons glazed pecans

Steps:

  • In a large bowl, whisk together 2 tablespoons reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat.
  • Divide dressed arugula among 4 chilled salad plates. Top each salad with 4 pear slices, Gorgonzola, and pecans. Serve immediately.

GRILLED FIG & ARUGULA SALAD WITH GORGONZOLA TOASTS



Grilled Fig & Arugula Salad With Gorgonzola Toasts image

From Cooking Light's special on Monticello-inspired recipes. This looks like it's too fancy and complicated for me to make, but looks delicious if someone else would make it for me! ;) Or if you have an actual grill; I live in the ghetto and could put a holey trash can lid over the stove. I don't know what "peasant bread" is but I assume it'd be a small baguette type of bread. I'm not a fan of balsamic vinegar, I'd probably use red wine vinegar or a different kind of dressing, but posting as is for those who like it. BTW, you'll need at least 6 grilling skewers for this. Probably strong 8" metal ones that could pierce figs. I wonder if I could make this work with a portable George Foreman grill!

Provided by the80srule

Categories     Salad Dressings

Time 40m

Yield 8 toasts, 8 serving(s)

Number Of Ingredients 13

1/3 cup crumbled gorgonzola (about 1.5 oz)
1 tablespoon butter, softened
8 slices bread (said 1-oz slices of peasant bread on recipe card?)
12 fresh figs, halved
cooking spray (the olive oil kind)
3 cups Baby Spinach
3 cups arugula
8 boston lettuce leaves
2 tablespoons chopped green onions (I guess this is 1 or 2 green onions)
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Preheat the grill.
  • To make the FIGS: Thread 4 fig halves lengthwise on each skewer, coat the figs with cooking spray.
  • Place fig kabobs on the grill rack and and grill 4 minutes on each side. Let cool a little bit then remove from the skewers.
  • To make the SALAD DRESSING: Combine the balsamic vinegar, olive oil, salt and pepper together in a small bowl.
  • SALAD: Mix the spinach and arugula in a large bowl.
  • Add the dresing, toss gently to coat.
  • Divide the mixture evently among 8 serving plates, then top with the figs and Boston lettuce leaves, sprinkle with green onions.
  • TOASTS: Combine the cheese and butter in a small bowl, stir until well-blended.
  • Grill the bread slices 5 minutes on each side or until golden, let cool.
  • Spread 1 tsp cheese mixture on each slide and serve with each salad.
  • 1 serving = 1 cup salad, 1 lettuce leaf, 3 fig halves, and 1 gorgonzola toast.

Nutrition Facts : Calories 175.6, Fat 5.9, SaturatedFat 2.4, Cholesterol 8, Sodium 416.6, Carbohydrate 28.2, Fiber 3.3, Sugar 13.6, Protein 4.3

FIG AND ARUGULA SALAD



Fig and Arugula Salad image

So simple and so delicious!

Provided by Serena123

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 6

4 cups arugula
8 fresh figs, quartered
¼ cup grated Parmesan cheese
2 tablespoons toasted pine nuts
2 tablespoons honey
2 tablespoons balsamic vinegar

Steps:

  • Toss arugula, figs, Parmesan cheese, and pine nuts together in a large bowl.
  • Drizzle honey and balsamic vinegar over salad before serving.

Nutrition Facts : Calories 161.7 calories, Carbohydrate 30.5 g, Cholesterol 4.4 mg, Fat 4.1 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 1.3 g, Sodium 85.4 mg, Sugar 26.6 g

PASTA WITH GORGONZOLA AND ARUGULA



Pasta With Gorgonzola and Arugula image

The main characters here are Gorgonzola and arugula, the first of which appears in a number of different pasta sauces, all unsurpassed for their creaminess. But in many instances, to me at least, Gorgonzola-based sauces tend to be too slick and rich. This makes the addition of the fresh-tasting spicy arugula from the supermarket even more welcome. Not only does it provide a little bit of crunch, but its odd version of heat also gives a bit of an edge to what could otherwise be a soft, almost insipid sauce. Don't forget to finish up with a few hearty cranks of the pepper mill. A full teaspoon for the entire dish is not too much. (The original recipe called for 1/4 pound of Gorgonzola and 2 tablespoons of butter, but after many readers commented that the dish needed more sauce, we tested it and agreed. The figures you see below are for doubling the sauce, but if you prefer it the old way, just halve the Gorgonzola and butter.)

Provided by Mark Bittman

Categories     dinner, pastas, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

4 tablespoons butter
1/2 pound ripe Gorgonzola
6 ounces arugula, washed and dried
1 pound cut pasta, like ziti or farfalle
Salt and pepper

Steps:

  • Bring a large pot of water to boil for pasta. Meanwhile, melt butter over low heat in a small saucepan. Add Gorgonzola and cook, stirring frequently, until cheese melts. Keep warm while you cook the pasta.
  • Tear arugula into bits, or use a scissors to cut it. Pieces should not be too small. Cook pasta until it is tender but not mushy. Remove and reserve a little cooking water, then drain pasta and toss it with arugula and cheese mixture, adding a bit of water if mixture seems dry.
  • Taste and add seasoning. Dish should take plenty of black pepper. Serve.

Nutrition Facts : @context http, Calories 735, UnsaturatedFat 9 grams, Carbohydrate 88 grams, Fat 30 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 18 grams, Sodium 670 milligrams, Sugar 4 grams, TransFat 0 grams

Arugula fig salad with creamy gorgonzola is a delicious and refreshing salad that makes for a perfect addition to any meal. The combination of the peppery arugula with the sweet and earthy taste of the ripe figs, creamy gorgonzola, and crunchy walnuts offer a balance of flavors and textures in every bite.

Ingredients

To make this salad, you will need the following ingredients:
  • Arugula
  • Ripe figs
  • Gorgonzola cheese
  • Walnuts
  • Extra virgin olive oil
  • Balsamic vinegar
  • Salt and pepper

Preparation

To prepare this salad, you will need to follow these simple steps:
  1. Wash and dry the arugula leaves thoroughly to remove any dirt or debris.
  2. Cut the ripe figs into quarters and set them aside.
  3. Crush the walnuts into small pieces and set them aside.
  4. In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, salt, and pepper to make the dressing.
  5. Finally, assemble the salad by mixing the arugula leaves with the figs, walnuts, and gorgonzola cheese. Drizzle the dressing over the salad and toss gently to combine.

Benefits of Arugula

Arugula is a nutrient-rich leafy green vegetable that offers several health benefits. It is low in calories and high in vitamins A, C, and K, as well as folate, calcium, and iron. Arugula is also an excellent source of antioxidants and can help improve digestion, reduce inflammation, and support heart health.

Benefits of Figs

Figs are a delicious and nutritious fruit that is packed with fiber, vitamins, and minerals. They are rich in antioxidants and can help lower blood pressure and improve heart health. Figs are also known to have anti-inflammatory and anti-cancer properties and may help support healthy digestion.

Benefits of Gorgonzola Cheese

Gorgonzola cheese is a type of blue cheese that is known for its distinct flavor and creamy texture. It is a good source of protein, calcium, and phosphorus and can help support bone health. Gorgonzola cheese is also rich in probiotics and can help improve gut health and digestion.

Conclusion

Arugula fig salad with creamy gorgonzola is a delicious, healthy, and easy-to-make salad that offers a unique combination of flavors and textures. This salad is perfect for any meal and can be served as a side dish or as a light, refreshing main course. So next time you're in the mood for a salad that's both delicious and nutritious, give arugula fig salad with creamy gorgonzola a try!
Arugula fig salad with creamy gorgonzola recipes is a delicious and healthy salad that is perfect for any season. The combination of sweet, juicy figs and peppery arugula with tangy, creamy gorgonzola cheese creates a flavor explosion in your mouth. This salad is not only easy to make but also a great way to incorporate healthy greens and fruits into your diet. In this article, we will provide valuable tips to help you make an outstanding arugula fig salad with creamy gorgonzola recipe that will impress your family and guests.

Tip 1: Choosing the best ingredients

Choosing the best ingredients is the first step in making a delicious arugula fig salad with creamy gorgonzola recipe. When selecting figs, make sure they are ripe, sweet, and soft to the touch. Ripe figs should have a fragrant, honey-like smell. For the arugula, choose fresh, crisp greens that are bright green with no signs of wilting or yellowing. When selecting gorgonzola cheese, go for the creamy variety that is soft and crumbly. Other optional ingredients include toasted almonds, crispy bacon, or chopped shallots for added flavor and crunch.

Tip 2: Preparing the ingredients

Once you have selected your ingredients, it's time to prepare them. Wash the arugula thoroughly in cold water and dry it using a salad spinner to remove any excess water. Cut the stems off the figs and slice them into thin wedges. Crumble the gorgonzola cheese into small pieces. If you're adding any optional ingredients, cook the bacon until crispy or toast the almonds in a dry pan until golden brown.

Tip 3: Making the dressing

The dressing is a crucial element of any salad, and arugula fig salad with creamy gorgonzola is no exception. To make the dressing, whisk together balsamic vinegar, honey, Dijon mustard, and olive oil in a small bowl. Season with salt and black pepper to taste. If you like a creamier dressing, you can add a dollop of sour cream or plain Greek yogurt.

Tip 4: Assembling the salad

Now that you have all your ingredients ready, it's time to assemble the salad. Start by adding the arugula to a large mixing bowl. Drizzle the dressing over the arugula and toss to coat evenly. Arrange the sliced figs on top of the arugula and sprinkle the crumbled gorgonzola cheese over the figs. Add any optional ingredients that you've prepared. Serve the salad immediately, garnished with chopped fresh parsley or basil.

Tip 5: Serving suggestions

Arugula fig salad with creamy gorgonzola recipes is a versatile salad that can be served on its own as a light lunch or dinner. However, it also pairs well with other dishes such as grilled chicken, seafood, or roasted vegetables. You can also serve it as a side dish alongside a hearty soup or sandwich.

Tip 6: Variations

If you want to mix things up a bit and add some variety to your salad, try these variations: - Instead of sliced figs, use fresh raspberries, strawberries or sliced peaches for a different flavor. - Swap the gorgonzola cheese for crumbled blue cheese, feta cheese or goat cheese. - Add a handful of cooked quinoa or barley for a more substantial salad. - Substitute the arugula for baby spinach, mixed greens or kale for a different texture.

Conclusion

Arugula fig salad with creamy gorgonzola recipes is a delicious, healthy, and easy-to-prepare salad that is perfect for any occasion. By following these valuable tips, you can make a salad that is not only flavorful but also aesthetically pleasing. Remember to choose the best ingredients, prepare them properly, make a delicious dressing, and serve the salad with your favorite main course. Don't be afraid to experiment with different variations and let your creativity flow!

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