Pear and Arugula Salad

The sweetness of the pears complements the peppery arugula in this festive holiday salad.



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Ingredients
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    1   recipe 
    Lemon Vinaigrette, recipe below
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    2   
    red Bartlett pears
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    12   cups 
    arugula (about 8 oz.)
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    1/3  cup 
    dry roasted, salted sunflower kernels
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    2   ounces 
    Parmesan cheese, shaved
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    Shredded lemon Peel (optional)
Lemon Vinaigrette
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    1   tablespoon 
    lemon peel
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    1/3  cup 
    lemon juice
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    1   teaspoon 
    sugar
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    1/2  teaspoon 
    kosher salt
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    3/4  cup 
    extra virgin olive oil


Directions
1.
Prepare Lemon Vinaigrette. Transfer 1/4 cup of the vinaigrette dressing to large bowl. Quarter, core, and seed pears. Cut each quarter in thin slices; add to dressing in bowl. Let stand for 15 minutes.
2.
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.
Lemon Vinaigrette
1.
In bowl combine lemon peel, lemon juice, sugar, and kosher salt. Gradually whisk in olive oil.

Make Ahead Tip
  • Prepare Lemon Vinaigrette as directed. Refrigerate, covered, up to 1 week. To serve, bring to room temperature.
Nutrition information
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 (g) 48.38, Cobalamin (Vit. B12) (g) 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
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