Arugula Salad With Gorgonzola Cheese And Roasted Pecans Recipe


  • 8 heaping cups fresh baby arugula leaves
  • Dressing (enough for about 4 dinner salads)
  • 2 Tablespoons Raspberry balsamic vinegar or just raspberry vinegar
  • ¼ Cup sugar
  • Pinch of salt
  • ½ Cup canola oil
  • 1 Tablespoon poppy seeds
  • 1/4 Cup crumbled gorgonzola (add more if you are a blue cheese fan)
  • 1 Cup toasted pecans (baked at 350 for 10-15 minutes until fragrant)


A Delightful Salad For Any Time.

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