Pear and Arugula Salad
Recipe from Better Homes and Gardens
The sweetness of the pears complements the peppery arugula in this festive holiday salad.
Prep Time: 20 mins
see savings1 recipeLemon Vinaigrette, recipe below
see savings2red Bartlett pears
see savings12 cupsarugula (about 8 oz.)
see savings1/3 cupdry roasted, salted sunflower kernels
see savings2 ouncesParmesan cheese, shaved
see savingsShredded lemon Peel (optional)
see savings1 tablespoonlemon peel
see savings1/3 cuplemon juice
see savings1 teaspoonsugar
see savings1/2 teaspoonkosher salt
see savings3/4 cupextra virgin olive oil
Add arugula to pears; toss lightly to coat. Transfer to serving platter. Top with sunflower kernels, Parmesan, and lemon peel. Serve with remaining dressing. Cover and refrigerate remaining vinaigrette up to 1 week. Makes 8 servings.
Make Ahead Tip
Prepare Lemon Vinaigrette as directed. Refrigerate, covered, up to 1 week. To serve, bring to room temperature.
Per Serving: cal. (kcal) 274, Fat, total (g) 25, chol. (mg) 5, sat. fat (g) 4, carb. (g) 11, Monosaturated fat (g) 16, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 6, pro. (g) 5, vit. A (IU) 728.85, vit. C (mg) 11.81, Thiamin (mg) 0.03, Riboflavin (mg) 0.07, Niacin (mg) 0.59, Pyridoxine (Vit. B6) (mg) 0.08, Folate (µg) 48.38, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 265, Potassium (mg) 226, calcium (mg) 141.36, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet