Arugula and Pear Salad with Toasted Walnuts

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 12 Minutes

Nutritional Information

Amount per serving
  • Calories: 168
  • Fat: 12.5g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 4.6g
  • Protein: 2.5g
  • Carbohydrate: 15.1g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 164mg
  • Calcium: 106mg

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. 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.
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Arugula and Pear Salad with Toasted Walnuts Recipe at a Glance
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