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.

Kathy Farrell-Kingsley
Source: EatingWell Magazine, Fall 2003




Instructions Checklist
  • 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.

Nutrition Facts

132.5 calories; protein 2.1g 4% DV; carbohydrates 10.2g 3% DV; exchange other carbs 0.5; dietary fiber 2.5g 10% DV; sugars 5.9g; fat 10.2g 16% DV; saturated fat 1.2g 6% DV; cholesterolmg; vitamin a iu 1418.2IU 28% DV; vitamin c 5mg 8% DV; folate 45.9mcg 12% DV; calcium 40.3mg 4% DV; iron 0.9mg 5% DV; magnesium 24.4mg 9% DV; potassium 226.2mg 6% DV; sodium 97.1mg 4% DV; thiamin 0.1mg 6% DV.