Arugula Salad with Prosciutto and Pears

You can toast the walnut halves quickly in a dry skillet over medium-high heat. Stir frequently, and remove them from the heat as soon as you begin to smell that wonderful nutty aroma.

Yield: 4 servings (serving size: about 2 3/4 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 251
  • Calories from fat: 0.0%
  • Fat: 19.1g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 6.9g
  • Polyunsaturated fat: 6.5g
  • Protein: 13.2g
  • Carbohydrate: 10.1g
  • Fiber: 3.3g
  • Cholesterol: 27mg
  • Iron: 1mg
  • Sodium: 713mg
  • Calcium: 301mg


  • 2 (5-ounce) bags arugula
  • 2 red pears, cored and cut lengthwise into 1/4-inch-thick slices
  • 4 thin slices prosciutto, cut crosswise into strips (about 2 ounces)
  • 3/4 cup shaved fresh Parmesan cheese (about 3 ounces)
  • 4 tablespoons walnut halves, toasted
  • 3 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper


  1. 1. Combine first 5 ingredients in a large bowl.
  2. 2. Combine vinegar and next 3 ingredients in a small bowl, stirring with a whisk. Drizzle over salad, and toss gently to coat.
  3. Serve with: French Bread with Herbed Goat Cheese Spread
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