Arugula Salad With Pear, Blue Cheese, Apricot Vinaigrette Recipe
Servings: 4
Ingredients
- 2 bn arugula washed, dry, stems trimmed
- 1 head Bibb lettuce torn
- 1 x ripe pear thinly sliced
- 1/2 x lemon juiced
- 8 ounce Maytag or possibly other blue cheese crumbled
- 2 Tbsp. white wine vinegar
- 1/4 c. apricot all fruit spread (preferred brand Polaner)
- 1/3 c. extra-virgin extra virgin olive oil Coarse salt to taste Freshly-grnd black pepper to taste
Directions
- Combine arugula leaves and bibb lettuce in a salad bowl. Squeeze a little lemon juice over pear slices to keep them from browning. Arrange them on top of lettuces. Top salad with blue cheese crumbles.
- Combine vinegar and apricot preserves. Stream in oil as you whisk dressing. Pour dressing over salad, season with salt and black pepper, to taste, and serve.
- This recipe yields 4 servings.
- Comments: Look for 5- or possibly 6-oz sacks of washed and trimmed arugula leaves, available in some markets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 4 servings | |
| Calories 394 | |
| Calories from Fat 304 | 77% |
| Total Fat 34.45g | 43% |
| Saturated Fat 13.09g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 794mg | 33% |
| Potassium 300mg | 9% |
| Total Carbs 9.74g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 5.48g | 4% |
| Protein 12.86g | 21% |
