WHOLE30® PEAR AND ARUGULA SALAD
We have given a gourmet twist to a classic pear and arugula salad by using roasted hazelnuts and a decadent salad dressing. An easy to make, healthy salad that everyone will love as it suits gluten-free, Paleo, Whole30®, and vegetarian eaters.
Provided by Anastasia
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Combine vinegar and honey in a glass jar; whisk to combine. Add lemon juice, oil, thyme, sea salt, and pepper; cover and shake until emulsified.
- Reserve 1/2 of a pear. Slice remaining pears thinly with a sharp knife or mandolin.
- Place arugula in a mixing bowl. Add sliced pears. Pour dressing over top, add 1/2 of the hazelnuts, and season with more salt and pepper. Toss gently until well coated. Taste and adjust seasonings according to taste.
- Slice reserved pear half thinly and arrange it in a fan pattern on the salad platter you are using. Arrange the salad on top. Garnish with remaining hazelnuts and thyme leaves. Serve immediately.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 31.4 g, Fat 21.2 g, Fiber 9.3 g, Protein 5.4 g, SaturatedFat 2.3 g, Sodium 16.3 mg, Sugar 15.6 g
ARUGULA AND PEAR SALAD
Provided by Food Network
Time 25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Besides giving this salad a nutty crunch, walnuts are a rich source of omega-3 fatty acids, as well as vitamins, minerals, protein and antioxidants. For an added flavor dimension, crumble some Gorgonzola cheese over each salad.;
- To prepare dressing: Whisk shallot, broth, oil, vinegar, mustard, salt and pepper in a small bowl.
- To prepare salad: Toast walnuts in a small dry skillet over medium-low heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
- Just before serving, cut pears into 16 slices each. Place in a large bowl. Spoon on 1 tablespoon of the dressing and toss to coat. Add lettuce, arugula and the remaining dressing; toss well. Divide among 8 plates. Top with the walnuts.
- NUTRITION INFORMATION: Per serving: 132 calories; 10 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 10 g carbohydrate; 2 g protein; 2 g fiber; 94 mg sodium; 211 mg potassium.
- Nutrition bonus: Vitamin A (30% daily value).
- 1/2 Carbohydrate Serving
- MAKE AHEAD TIP: Cover and refrigerate the dressing (Step 1) for up to 2 days.
- From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris
ARUGULA, PEAR AND GORGONZOLA SALAD
Provided by Marian Burros
Categories weekday, salads and dressings
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Wash and remove tough stems from arugula; dry.
- In serving bowl whisk together the vinegar, oil and sugar. Stir in the Gorgonzola and pine nuts.
- Peel the pear, cut into bite-size pieces and combine with arugula in the bowl. Toss to dress well.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 13 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 119 milligrams, Sugar 8 grams
ARUGULA SALAD WITH GRILLED PEARS, PISTACHIOS AND RICOTTA SALATA
Provided by Diane Kochilas
Categories Salad Cheese Appetizer Fourth of July Vegetarian Father's Day Backyard BBQ Lunch Salad Dressing Pear Pistachio Arugula Summer Grill/Barbecue Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat the grill to medium.
- Place the pistachios in a shallow, heavy pan and place on the grill rack. Pull down the lid (make sure the ventilation holes are open), and smoke for about 3 minutes. Open the lid once, shake the pan back and forth to keep the nuts from burning, and continue smoking another minute or two, until lightly browned. Remove and set aside.
- In a medium bowl, toss the pears with the olive oil. Place on the hottest part of the grill rack, turning until there are light grill marks on each of the pear wedges, about 3 minutes. Remove.
- Place the cheese rounds on the grill rack over the medium-hot spot on the grill and cook just until the cheese is branded lightly with grill lines. Flip carefully and repeat on the other side. Remove.
- Divide the arugula evenly among four plates. Cut each cheese round into quarters. Top the arugula with alternating wedges of grilled ricotta salata and grilled pears. Add the smoked pistachios.
- Make the dressing:
- Whisk together all the dressing ingredients until smooth and pour in equal amounts over each salad. Serve.
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