Arugula and Pear Salad with Toasted Walnuts

Arugula and Pear Salad with Toasted Walnuts Recipe
Photo: Randy Mayor; Styling: Cindy Barr
This salad combines the peppery bite of arugula with the sweetness of juicy pears and the earthy crunch of walnuts. If you can't find Bosc pears, Anjou or Starkrimson are also good choices for salads.

Yield:

4 servings
Total time: 12 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 12 Minutes

Nutritional Information

Calories 168
Fat 12.5 g
Satfat 1.5 g
Monofat 5.7 g
Polyfat 4.6 g
Protein 2.5 g
Carbohydrate 15.1 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 164 mg
Calcium 106 mg

Ingredients

1 tablespoon minced shallots
2 tablespoons extra-virgin olive oil
2 teaspoons white wine vinegar
1/4 teaspoon salt
1/4 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
6 cups baby arugula leaves
2 Bosc pears, thinly sliced
1/4 cup chopped walnuts, toasted

Preparation

1. Combine first 6 ingredients in a large bowl; stir with a whisk. Add arugula and pears to bowl; toss to coat. Place about 1 1/2 cups salad on each of 4 plates; sprinkle each serving with 1 tablespoon walnuts.

Jackie Mills, MS, RD,

Cooking Light

May 2009
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