Save Recipe Print
Baby Greens with Grapes, Pecans and Gorgonzola
Total:
30 min
Cook:
30 min
Yield:
6 servings
Level:
Easy
Total:
30 min
Cook:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Butter a metal cookie sheet and set aside. In non-stick frypan, combine first set of ingredients. Bring to boil over medium-high heat. Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking (BE CAREFUL THIS IS EXTREMELY HOT!) Add pecan halves and stir while cooking for one and 1/2 minutes. Remove pecans to cookie sheet and spread to separate. Let cool thoroughly. Whisk together dressing ingredients until combined. To assemble salad, toss greens with grapes, nuts and vinaigrette.

Nuts can be done in advance, keep stored in airtight container. Dressing can be made in advance and stored refrigerated.

Nutritional Stats: Calories 458; Protein 6.5g; Carbohydrate 23g; Fat 40g; Calories from Fat 75%; Saturated Fat 9g; Cholesterol 31mg; Fiber 2.6g; Sodium 592mg

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Sesame Green Beans

Recipe courtesy of Rachael Ray

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Soy Glazed Green Beans

Recipe courtesy of Guy Fieri

Tom's Green Beans with Shallots

Recipe courtesy of Valerie Bertinelli

Green Beans with Lemon and Garlic

Recipe courtesy of The Neelys

Green Salad with Homemade French Dressing

Recipe courtesy of The Neelys

Baby Greens with Mustard Vinaigrette

Recipe courtesy of Rachael Ray

Baby Greens with Mustard Vinaigrette

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.