Arugula and Pear Salad with Toasted Walnuts Recipe Print Page

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Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Arugula and Pear Salad with Toasted Walnuts

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.

Cooking Light MAY 2009

Yield: 4 servings
Total:12 Minutes

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.

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

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Arugula and Pear Salad with Toasted Walnuts recipe