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Arugula Salad with Grapes, Fennel, Gorgonzola, and Pecans



Arugula Salad with Grapes, Fennel, Gorgonzola, and Pecans
Total Preparation Time: 15 to 30 minutes Number of Servings: 6
Actual Cooking Time:No cooking required Source: America's Test Kitchen/ATK
Food Groups: Fruits, Milk & Milk Products, Vegetables
Meal Type: Salads & Dressings
Origin: American

Ingredients:

4 teaspoons Apricot jam
3 tablespoons white wine Vinegar
3 tablespoons extra-virgin Olive oil
1 small Shallot, very finely minced (about 1 tablespoon)
Table Salt and ground black Pepper
1/2 small bulb Fennel,cored, trimmed of stalks, and sliced very thin (about 1 cup)
1/4 cup Fennel fronds chopped coarse
5 ounces lightly packed stemmed Arugula (about 8 cups)
6 ounces red seedless Grapes, halved lengthwise (about 1 cup)
3 ounces Gorgonzola cheese, crumbled (3/4 cup)
1/2 cup chopped Pecans, toasted

Preparation:

Whisk jam, vinegar, oil, shallot, one-quarter teaspoon salt and 1/4 teaspoon pepper in large bowl. Toss fennel with vinaigrette; let stand 15 minutes. Add arugula, fennel fronds, and grapes; toss and adjust seasonings with salt and pepper.

Divide salad among individual plates; top each with portion of Gorgonzola and pecans. Serve immediately.


Nutrient Information
Calories: 227
Total Fat: 19 g
Saturated Fat: 5 g
Polyunsaturated Fat: 3 g
Monounsaturated Fat: 10 g
Sodium: 214 mg
Carbohydrates: 13 g
Protein: 5 g
Fiber: 2 g
Vitamin A:
Vitamin C: 9.9mg
Calcium: 133 mg
Iron: 0.9mg

Cook's Notes:

To reduce the amount of fat in this recipe, use less olive oil and/or pecans.