Pear and Arugula Salad

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

Pear and Arugula Salad Enlarge Image
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5 users rated this recipe an average rating of 4.0
Makes:
8 servings
Prep:
20 mins
Stand:
15 mins
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Pear and Arugula Salad

Ingredients
1
recipe Lemon Vinaigrette, recipe below
2
red Bartlett pears
12
cups arugula (about 8 oz.)
1/3
cup dry roasted, salted sunflower kernels
2
ounces Parmesan cheese, shaved
 
Shredded lemon Peel (optional)

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.

From the Test Kitchen

Prepare Lemon Vinaigrette as directed. Refrigerate, covered, up to 1 week. To serve, bring to room temperature.

Lemon Vinaigrette

Ingredients

1
tablespoon lemon peel
1/3
cup lemon juice
1
teaspoon sugar
1/2
teaspoon kosher salt
3/4
cup extra virgin olive oil

Directions

  1. In bowl combine lemon peel, lemon juice, sugar, and kosher salt. Gradually whisk in olive oil.

Nutrition Facts

(Pear and Arugula Salad)
    Per serving:
  • 274 kcal cal.,
  • 25 g fat
  • (4 g sat. fat,
  • 4 g polyunsaturated fat,
  • 16 g monounsatured fat),
  • 5 mg chol.,
  • 265 mg sodium,
  • 11 g carb.,
  • 2 g fiber,
  • 6 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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