Arugula & Pear Salad

3.7 (26)
Arugula & Pear Salad

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.

Yield: 8 servings, about 1 cup each
Active Time: 25
Total Time: 25

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

Nutrition Per Serving

calories 132
fat 10 g (1 g sat, 5 g mono)
cholesterol 0 mg
carbohydrates 10 g
protein 2 g
fiber 2 g
sodium 94 mg
potassium 211 mg

Nutrition Bonus Vitamin A (30% daily value).

Carbohydrate Serving 1/2

Exchanges 2 vegetable, 2 fat

From EatingWell Fall 2003, The Essential EatingWell Cookbook (2004)