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Arugula and Pear Salad

Yield: 6 side-dish servings
Start to Finish 25 mins
Arugula and Pear Salad
  • 1/4  cup  olive oil
  • 2  tablespoons  balsamic vinegar
  • 1/4  teaspoon  salt
  • 2  ounces  pancetta or 3 slices bacon, cut into bite-size pieces
  • 2  medium  firm, ripe pears (such as Anjou or Bosc), cored and thinly sliced
  • 1 5  ounce package  arugula or baby arugula (about 7 cups)
  • 6  very thin slices red onion, separated into rings
  • 1/4  cup  pine nuts, toasted
  • 1  ounce  Gorgonzola cheese, crumbled
  •  Freshly ground black pepper (optional)

1. For dressing, in a screw-top jar, combine olive oil, balsamic vinegar, and salt. Cover and shake well. Set aside.

2. In a large skillet, cook pancetta or bacon over medium heat until crisp. Remove from skillet; drain on paper towels. Set aside. Add pear slices to drippings in skillet; cook for 5 to 7 minutes or until lightly browned and tender, stirring occasionally. Keep warm.

3. In a very large bowl, combine arugula, onion slices, and dressing. Gently toss to coat with dressing.

4. Divide arugula mixture among six salad plates. Arrange pears on top. Sprinkle with pancetta, pine nuts, and Gorgonzola cheese. If desired, sprinkle with freshly ground black pepper. Makes 6 side-dish servings.

Nutrition Facts (Arugula and Pear Salad)
  • cal. (kcal) 215,
  • Fat, total (g) 17,
  • chol. (mg) 11,
  • sat. fat (g) 4,
  • carb. (g) 12,
  • fiber (g) 2,
  • pro. (g) 4,
  • vit. A (IU) 632,
  • vit. C (mg) 6,
  • sodium (mg) 343,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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