Arugula, Pear, and Walnut Salad

This salad is a perfect complement to any meal.  Arugula is a leafy green plant from the mustard family, and is a healthful choice because it is low in saturated fat, cholesterol; is a good source of protein, thiamin, riboflavin, vitamin B6, pantothenic acid, zinc, and copper; and is a very good source of dietary fibre, vitamin A, vitamin C, vitamin K, folate, calcium, iron, magnesium, phosphorus, potassium, and manganese.  The crunchy walnuts combined with the crisp bosc pear slices make this salad an extra special treat.

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Ingredients:

Shallots, minced 1 Tbsp 15 mL
Extra virgin olive oil 2 Tbsp 30 mL
White wine vinegar 2 tsp 10 mL
Salt ¼ tsp 2 mL
Dijon mustard ¼ tsp 2 mL
Baby arugula leaves, washed, dried 6 cups 1.5 L
Bosc pears, thinly sliced 2 pears 2 pears
Chopped walnuts, toasted ¼ cup 50 mL
Ground black pepper to taste to taste

Directions:

  1. Combine the first 5 ingredients in a large bowl; stir with a whisk.
  2. Add arugula and pears to bowl; toss to coat.
  3. Place about 1.5 cups of salad on each of 4 plates; sprinkle each
    serving with 1 tablespoon of walnuts.

Serving Size Guide: recipe serves 4, 1 serving = ¾ cup (110g/serving) = 1.5 vegetable servings