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

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Baby Greens with Mustard Vinaigrette

Recipe courtesy of Rachael Ray

Baby Greens with Mustard Vinaigrette

Recipe courtesy of Rachael Ray

Baby Greens with Almond Vinaigrette

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Roasted Baby Beets and Sauteed Beet Greens

Recipe courtesy of Curtis Aikens

Baby Greens with Radishes and Sunflower Seeds

Recipe courtesy of Food Network Kitchen

Roasted Root and Baby Green Salad

Roasted Root and Baby Green Salad

Mixed Baby Greens With Mustard Vinaigrette

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Get Cooking

          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.