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Pear and Arugula Salad
Stand: 15 minutes
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 oz. 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.
3. Lemon Vinaigrette: In bowl combine 1 tablespoon lemon peel, 1/3 cup lemon juice, 1 teaspoon sugar, and 1/2 teaspoon kosher salt. Gradually whisk in 3/4 cup extra virgin olive oil.
4. Make Ahead: Prepare Lemon Vinaigrette as directed. Refrigerate, covered, up to 1 week. To serve, bring to room temperature.
Nutrition Facts
- Calories 274,
- Total Fat (g) 25,
- Saturated Fat (g) 4,
- Monounsaturated Fat (g) 16,
- Polyunsaturated Fat (g) 4,
- Cholesterol (mg) 5,
- Sodium (mg) 265,
- Carbohydrate (g) 11,
- Total Sugar (g) 6,
- Fiber (g) 2,
- Protein (g) 5,
- Vitamin C (DV%) 20,
- Calcium (DV%) 14,
- Iron (DV%) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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a question: the lemon vinaigrette has no vinegar? Or was that omitted?
11/22/2009 11:07:35 PM Report Abuse