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Pear and Arugula Salad

Makes: 8 servings
Prep 20 mins Stand 15 mins
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)
  • Servings Per Recipe 8,
  • 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) 729,
  • vit. C (mg) 12,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 48,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 265,
  • Potassium (mg) 226,
  • calcium (mg) 141,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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