Arugula & Pear Salad

0 Reviews
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.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
US
Metric
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
  • 1 1/2 tablespoons balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • Salad
  • 1/2 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

  • Active

  • Ready In

  1. To prepare dressing: Whisk shallot, broth, oil, vinegar, mustard, salt and pepper in a small bowl.
  2. 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.
  3. 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 information

  • 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; 1418 IU vitamin A; 5 mg vitamin C; 40 mg calcium; 1 mg iron; 97 mg sodium; 226 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 2 vegetable, 2 fat

Reviews 0