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Arugula & Pear Salad
Arugula & Pear Salad
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From: EatingWell Magazine, Fall 2003
Besides giving this salad a nutty crunch, walnuts are a rich source of omega-3 fatty acids, as well as vitamins, minerals, protein and antioxidants. For an added flavor dimension, crumble some Gorgonzola cheese over each salad.
- By: Kathy Farrell-Kingsley EatingWell Recipe Contributor
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- Dressing
- 2 tablespoons finely chopped shallot
- 3 tablespoons vegetable broth
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons balsamic vinegar
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- Salad
- ½ cup chopped walnuts
- 2 firm red Bartlett pears
- Freshly ground pepper, to taste
- 5 cups butterhead lettuce, (Bibb or Boston), torn into bite-size pieces
- 4 cups arugula, trimmed
Preparation
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Active
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Ready In
- To prepare dressing: Whisk shallot, broth, oil, vinegar, mustard, salt and pepper in a small bowl.
- To prepare salad: Toast walnuts in a small dry skillet over medium-low heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
- Just before serving, cut pears into 16 slices each. Place in a large bowl. Spoon on 1 tablespoon of the dressing and toss to coat. Add lettuce, arugula and the remaining dressing; toss well. Divide among 8 plates. Top with the walnuts.
- Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days.
- Serving size: about 1 cup
- Per serving: 133 calories; 10 g fat(1 g sat); 2 g fiber; 10 g carbohydrates; 2 g protein; 46 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 1,418 IU vitamin A; 5 mg vitamin C; 40 mg calcium; 1 mg iron; 97 mg sodium; 226 mg potassium
- Nutrition Bonus: Vitamin A (28% daily value)
- Carbohydrate Servings: ½
- Exchanges: 2 vegetable, 2 fat
