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Arugula & Pear Salad

Fall 2003, The Essential EatingWell Cookbook (2004)

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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.


Arugula & Pear Salad

Makes: 8 servings, about 1 cup each

Active Time:

Total Time:

Ingredients

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
  • Freshly ground pepper, to taste

Salad

  • 1/2 cup chopped walnuts
  • 2 firm red Bartlett pears
  • 5 cups butterhead lettuce, (Bibb or Boston), torn into bite-size pieces
  • 4 cups arugula, trimmed

Preparation

  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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days.

Nutrition

Per serving: 132 calories; 10 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 2 g protein; 2 g fiber; 94 mg sodium; 211 mg potassium.

Nutrition Bonus: Vitamin A (30% daily value).

Carbohydrate Servings: 1/2

Exchanges: 2 vegetable, 2 fat


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