Baby greens with grapes, pecans and gorgonzola
Fresh baby greens paired with sweet grapes, crunchy pecans, and creamy gorgonzola - a delightful and vibrant salad bursting with flavors and textures.
Ingredients:
- 2 tablespoons butter
- 1/4 cup brown sugar
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 teaspoon water
- 1 cup pecan halves
- 1/2 cup extra virgin olive oil
- 3 tablespoons white wine vinegar
- 4 oz. wt. gorgonzola cheese, crumbled (about 1 cup crumbled)
- 1/4 teaspoon black pepper, ground
- 8 oz. wt. baby greens salad mix, or a mix of your favorite lettuces (about 6 big handfuls)
- 2 cups California seedless grapes, separated and rinsed
Instructions:
- Prepare a metal cookie sheet by greasing it with butter and then set it aside. In a non-stick frying pan, mix the first group of ingredients together. Allow it to come to a boil over medium-high heat. Stir the mixture until the sugar has completely dissolved, which should take around 2 minutes. The mixture will have a bubbly and foamy appearance (BE CAUTIOUS AS IT IS EXTREMELY HOT!). Add the pecan halves and continue stirring while they cook for about one and a half minutes. Transfer the pecans to the prepared cookie sheet and spread them out to cool down. Whisk the dressing ingredients together until they are well combined. To put the salad together, mix the greens with grapes, nuts, and vinaigrette.You can prepare the nuts beforehand and store them in an airtight container. The dressing can also be made ahead of time and kept refrigerated.Nutrition Information: Calories 458; Protein 6.5g; Carbohydrate 23g; Fat 40g; Calories from Fat 75%; Saturated Fat 9g; Cholesterol 31mg; Fiber 2.6g; Sodium 592mg
Summary:
- Calories: 2602 kcal
- Fat: 236 g
- Protein: 36 g
- Carbs: 108 g
- Potassium: 1373 mg
- Magnesium: 175 mg