I've made this a few times and always come back to it since it's so good. You can use firm apples instead of pears, and I've made it with baby mixed lettuces also. I've served it at parties and it was gobbled up. Sometimes I use pear vinegar instead of white wine vinegar.
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
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. 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.
Arugula and Pear Salad with Toasted Walnuts Recipe at a Glance
- COURSE: Salads, Side Dishes/Vegetables
- CONVENIENCE: Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Fruits, Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Gluten-Free
- PUBLICATION: Cooking Light
More Recipes for Salads
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Arugula Salad with Prosciutto and Pears
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Chicken and Pears over Arugula
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