Pear And Arugula Salad With Cranberry Orange Dressing Food

ARUGULA, PEAR AND ORANGE SALAD

Steps:

• Make the dressing. In a jar, combine olive oil, vinegar, Dijon mustard, salt and freshly ground black pepper. Cover and shake vigorously.
• Peel the orange and divide into sections. Roughly chop pears into chunks and arrange on a bed of arugula. Add pitted green olives and the orange sections. Top with mint and dressing. Store leftover dressing in the refrigerator.

PEAR AND ARUGULA SALAD WITH CRANBERRY ORANGE DRESSING

Steps:

• To make the dressing, combine the cranberries with the honey, apple cider vinegar and orange juice in a small pot over medium heat. Bring to a boil and cook for about 10 minutes, or until the cranberries are soft enough to break open. Remove from the heat and set aside to cool. Once the cranberries have cooled, add them to a blender with the orange zest, mustard and salt & pepper. Blend on high until smooth then transfer to a sealed container.
• To make the pecan oat clusters, preheat the oven to 300°F and then line a baking sheet with parchment paper. Combine the pecans, oats, coconut sugar and salt in a small bowl and stir together. Drizzle the honey (or brown rice syrup) on top and stir until all of the pecans are well coated and begin to stick together with the oats. Transfer the mixture to the baking sheet and use your hands to press it down in a large circle, making sure that it's one large piece that holds together. Bake in the oven for 18 minutes then set aside to cool completely before breaking into pieces.
• Assemble the salad by combining greens of choice with the arugula and the pear in a large bowl. Add the pecan oat clusters and the dried cranberries and toss together. Serve with the cranberry orange dressing on the side and enjoy!

ARUGULA AND PEAR SALAD

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 AND PEAR SALAD

Steps:

• Toast nuts in small pan over medium heat until fragrant. Cool.
• Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.

ARUGULA AND ALMOND SALAD WITH DRIED CRANBERRIES

Steps:

• Begin by making the vinaigrette. Combine the vinaigrette ingredients in a mixing bowl and whisk together until the sugar and salt are dissolved. Add the olive oil in a thin stream while whisking until vinaigrette is emulsified.
• Now prepare the salad. In a large bowl, toss the arugula, sliced red onion, toasted almonds and cranberries. Dress with balsamic vinaigrette just before serving and toss gently to coat everything. Divide amongst plates and serve immediately.