BEET ARUGULA SALAD RECIPES

Name: Arugula and Pear Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1/2 cup walnut halves; 5 to 6 cups arugula, cleaned and dried; 1 Bosc or Anjou pear, thinly sliced; 1 lemon; 3 tablespoons extra-virgin olive oil, eyeball it; Salt and freshly ground black pepper; 8 ounces Gorgonzola (get a piece that will crumble easily for you) or blue cheese crumbles

ARUGULA AND PEAR SALAD RECIPE | RACHAEL RAY | FOOD NETWORK

Arugula and Pear Salad Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Total Time 15 minutes

Prep Time 15 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 cup walnut halves
5 to 6 cups arugula, cleaned and dried
1 Bosc or Anjou pear, thinly sliced
1 lemon
3 tablespoons extra-virgin olive oil, eyeball it
Salt and freshly ground black pepper
8 ounces Gorgonzola (get a piece that will crumble easily for you) or blue cheese crumbles

Steps:

Toast nuts in small pan over medium heat until fragrant. Cool.
Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.

STEAK SALAD RECIPE | GIADA DE LAURENTIIS - FOOD NETWORK

Steak Salad Recipe | Giada De Laurentiis - Food Network image

Provided by Giada De Laurentiis

Categories main-dish

Total Time 15 minutes

Prep Time 15 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/2 head romaine lettuce, cut into bite-size pieces
1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
1/2 red onion, thinly sliced into rings
3 cups fresh baby arugula
12 cherry tomatoes, halved
4 ounces Gorgonzola, coarsely crumbled
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1 pound steak (such as New York, rib-eye or filet mignon), pan-fried or grilled and chilled
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Steps:

In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

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