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. Source: EatingWell Magazine, Fall 2003

Kathy Farrell-Kingsley




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

133 calories; 10.2 g total fat; 1.2 g saturated fat; 97 mg sodium. 226 mg potassium; 10.2 g carbohydrates; 2.5 g fiber; 6 g sugar; 2.1 g protein; 1418 IU vitamin a iu; 5 mg vitamin c; 46 mcg folate; 40 mg calcium; 1 mg iron; 24 mg magnesium;