APPLE GORGONZOLA SALAD (BUCA DI BEPPO COPYCAT)
Have you had the Apple Gorgonzola Salad from Buca di Beppo? This copycat recipe is spot on! Fresh romaine lettuce tossed in a delicious homemade Italian vinaigrette, topped with dried cranberries, spiced walnuts, gorgonzola, and Granny Smith Apples!
Provided by Karen
Categories Salad
Time 1h30m
Number Of Ingredients 19
Steps:
- Start by making the candied walnuts. Preheat your oven to 225. Line a large baking sheet with foil.
- In a medium bowl, whisk together the egg white and water until foamy, about 30 seconds.
- Add the walnuts and stir to coat.
- Add the walnuts to a strainer in your sink. Try to prop it up on something so that the walnuts can drain, and leave it there for 2-3 minutes.
- Meanwhile in a large ziplock, shake together sugar, cinnamon, and allspice. Add the egg white-coated walnuts, seal, and shake. Make sure they all get coated really well.
- Dump the walnuts on the prepared pan and spread them out in a single layer, breaking up clumps.
- Bake at 225 for 1 hour. Stir every 15 minutes.
- Remove from the oven and let cool completely.
- In a blender, add the white wine vinegar, oregano, mustard, salt, pepper, garlic, and red onion (if you think you can eyeball it pretty well, you don't have to finely mince it first, just throw in what looks like it will be 2 tablespoons minced. Be conservative!)
- Blend together. Open the spout while the blender is running and slowly pour in 3/4 cup olive oil. Set aside.
- Wash and chop the lettuce into bite size pieces, drying it in a salad spinner if you have one. (I love my salad spinner. It's so fun!)
- Core the apples. Chop one into bite size pieces, and thinly slice the other one. Put them immediately in a medium bowl with the lemon juice, stirring to coat. (This is to prevent browning, and is only necessary if you are interested in pretty presentation.)
- Add all the romaine to a large serving bowl. Add at least 1/2 cup of the dressing, or more. Stir to coat. Add the chopped apples, 1/2 to 1 cup candied walnuts, most of the gorgonzola, and most of the cranberries. Toss together.
- Top the salad with additional walnuts, gorgonzola, and cranberries. Layer the sliced apples on top however you like.
Nutrition Facts : ServingSize 1 cup, Calories 536 kcal, Fat 43 g, SaturatedFat 7 g, Cholesterol 8 mg, Sodium 455 mg, Carbohydrate 36 g, Fiber 6 g, Sugar 27 g, Protein 8 g, UnsaturatedFat 34 g
ITALIAN PISTACHIO APPLE SALAD
An orange-flavored balsamic dressing lends refreshing flavor to baby greens and apple slices. Recipe from Better Homes and Gardens
Provided by Cook4_6
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For dressing, whisk together orange juice, balsamic vinegar, mustard, and garlic; gradually whisk in oil until well blended. Set aside to mellow flavors.
- For salad, divide greens among four salad plates. Top with apple slices. Sprinkle with cheese and nuts. Whisk dressing; drizzle over salads.
CHARLIE BIRD'S FARRO SALAD
Steps:
- Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.
- Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
- Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.
BEET AND APPLE SALAD
Steps:
- Toss the apple, celery and shallots in a bowl with the lemon juice.
- Peel the beet, then slice into matchsticks and add to the bowl. Toss in the sugar, walnuts and olive oil. Season with the salt and pepper. Let stand 10 minutes if time allows, then serve on a bed of the sliced endive.
Nutrition Facts : Calories 243 calorie, Fat 14.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 197 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 4 grams, Sugar 16 grams
FENNEL-APPLE SALAD WITH WALNUTS
A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.
Provided by Melissa Clark
Categories salads and dressings, side dish
Time 10m
Yield 10 servings
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
- In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams
APPLE AND PISTACHIO SALAD
From Vegetarian cookbook by Nava Atlas. I love her cookbooks. Recipe has only a few minor changes. Try this as a filling in pita pockets!
Provided by COOKGIRl
Categories Apple
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Toast pistachio nuts and set aside to cool.
- Once you've cooled and chopped the pistachios, combine them with the remaining salad ingredients.
- Whisk together the dressing ingredients in a non-reactive bowl.
- Pour the dressing over the salad and toss well.
- Divide and place a serving on a bed of lettuce.
Nutrition Facts : Calories 204.2, Fat 8.2, SaturatedFat 1.4, Cholesterol 4, Sodium 25.6, Carbohydrate 33.2, Fiber 4.9, Sugar 24.6, Protein 3.5
APPLE-CARROT SLAW WITH PISTACHIOS
Sweet, crunchy and colorful, a vibrant slaw like this will be an all-star at your next potluck spread. I prefer to use freshly julienned carrots and apples because I love their sunny flavors. -Linda Schend, Kenosha, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings (1 cup each).
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first five ingredients. Add 1/2 cup pistachios; toss to combine. Season with salt to taste. Refrigerate, covered, until serving. Just before serving, sprinkle with remaining 1/2 cup pistachios.
Nutrition Facts : Calories 171 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 140mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 5g fiber), Protein 4g protein.
INSTANT PISTACHIO SALAD
This recipe is super simple and can be changed to suit your tastes. Just add additional fruit and/or nuts.
Provided by Margit Wallin
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 35m
Yield 12
Number Of Ingredients 4
Steps:
- In a large bowl, combine the pineapple and dry pistachio pudding mix. Fold in thawed whipped topping and marshmallows until well mixed. Refrigerate until chilled and serve.
Nutrition Facts : Calories 159 calories, Carbohydrate 29.1 g, Fat 4.9 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 4.1 g, Sodium 132.5 mg, Sugar 24 g
PISTACHIO MALLOW SALAD
This fluffy pistachio salad is a real treat since it's creamy but not overly sweet. It's easy to mix up, and the flavor gets better the longer it stands. It's perfect for St. Patrick's Day, served in a green bowl. -Pattie Ann Forssberg, Logan, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 5m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine whipped topping, pudding mix and food coloring if desired. Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours. Just before serving, top with additional whipped topping if desired, sprinkle with nuts.
Nutrition Facts : Calories 236 calories, Fat 9g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 140mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.
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