Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
  • 4 Ratings

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

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
stand:
15 mins
Servings:
8
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Pear and Arugula Salad

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

Tips

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

Nutrition Facts (Pear and Arugula Salad)

274 calories; total fat 25g; saturated fat 4g; polyunsaturated fat 4g; monounsaturated fat 16g; cholesterol 5mg; sodium 265mg; potassium 226mg; carbohydrates 11g; fiber 2g; sugar 6g; protein 5g; trans fatty acid 0g; vitamin a 729IU; vitamin c 12mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 48mcg; vitamin b12 0mcg; calcium 141mg; iron 1mg.

Lemon Vinaigrette

Ingredients

Ingredient Checklist

Directions

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

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Reviews

4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0