Tag: Lime dressing

Arugula Radicchio Bay Blue Salad

A salad of traditionally more bitter greens dressed in a sweet lime dressing paired with creamy blue cheese and ripe pears. A salad that is crunchy and has bitter and sweet overtones with a creamy finish. 

Ingredients

5 ounces arugula*

1/2 head radicchio chopped

1 pear sliced or cubes

1/2 C blue cheese(Point Reyes Bay Blue)*

Dressing

1/2 C olive oil

1/4 C lime juice

1/2 C fro age

4 t maple syrup(real)

1/2 C fromage Blanca or sour cream

1/2 t cumin

1/4 t red pepper flakes

Directions

Dressing

Place  ingredients into salad dressing shaker and emulsify by shaking. Set aside

Salad

Place arugula and radicchio in salad bowl. Add pears and blue cheese. Drizzle dressing toss and serve.

Notes

Pecans or bacon crumbles added are a complimentary addition.

*Our groceries have an abundance of organic greens that are affordable, arugula being one.

*Point Reyes Bay Blue is a mild blue made from cows milk. It’s a cheese that pairs well with fruits like pears. As a substitute in the salad I would use a Roquefort or Gorgonzola. As an aside when traveling I like the Seattle International Airport because it has an artisan cheese shop that is called Beechers. Instead of spending time waiting for a flight I am sampling and buying cheese for my use or as gifts.

Arugula Salad With Watermelon and Blueberries with Lime Dressing

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A salad full of flavorful textures. It looks good and tastes even better with spicy arugula and pecans with sweet watermelon and blueberries.

Salad Ingredients

5 ounces arugula

3 C watermelon diced

1 C blueberries, rinsed and dried

1/2 C blue cheese crumbled

1/3 C spiced pecans, recipe below

Lime Vinaigrette Ingredients

1/2 C olive oil

1/4 C  lime juiced

1/2 C fromage Blanca or sour cream

4 t maple syrup or honey

1/2 t cumin

1/4 t red pepper flakes(optional)

Salt and pepper

Spiced Pecans Ingredients

8 ounces pecan halves

4 T sugar

1/4 – 1/2 t cayenne pepper

2 T butter, melted

Directions

Set over temperature to 350º.

Mix vinaigrette ingredients and set aside.

Line baking sheet with parchment paper. Spread pecans out on baking sheet and bake for 15 – 20 minutes.

Melt butter and mix sugar and cayenne. Remove pecans from oven and toss with melted butter and dry mixture. Let the coated pecans cool. Store in an air tight container.

In large bowl, add arugula, watermelon, blueberries, cheese, and sliced pecans. Drizzle with lime vinaigrette. Toss and serve.

Note:

This salad goes well with grilled salmon, especially sockeye(red) or chinook(king). We love this in the summer when the salmon are running.