Arugula and Pear Salad

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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 and Pear Salad
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 25 minutes

  • 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

  • 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

  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.

Nutritional Facts

Serving Size
about 1 cup
10 g
10 g
Saturated Fat
1 g
2 g
0 mg
Dietary Fiber
2 g
215 mg
94 mg
8 servings
about 1 cup each
2 vegetable
2 fat
Vitamin A
30% daily value

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