Arugula and Pear Salad With Toasted Walnuts


1 tablespoon minces shallots
2 teaspoons of white wine vinegar (you can substitute with a vinegar
1/4 teaspoon Dijon mustard
6 cups baby arugula leaves
2 Bosc pears, thinly sliced (I added more than 2 pears because I like its taste)
1/4 cup chopped walnuts, toasted


Combine minced shallots, oil, vinegar, salt, mustard, and pepper in a salad bowl. Stir well with a wisk
Add arugula and pears to the dressing
Toss well to coat
You can sprinkle half of walnuts in a salad bowl and sprinkle some on each serving.
Enjoy your salad!




I love the tangy savory flavor of arugula, the sweetness of pear, and crunchiness of walnuts. The vinegar dressing gives you a kick when you bite in to it. In fact, you can substitute any kind of nuts you like. I got the recipe from Cooking Light Magazine. It offers you a wide array of recipes that you can adapt to your style easily. I've been playing around with the recipes they offer and been cooking/baking like crazy to get the best use out of it.

Speaking of salad, some of you may think salad is boring. For me, you can play so much with it. You can add anything you like...anything...It can be an appetizer or main course as you wish. The bonus point is the low carbs. Well, just watch out how much dressing you put on. The dressing could have more calories than the salad itself!




Tuesday, April 20, 2010 - 12:57pm

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