Zesty Arugula Pear Salad
By Sheila Botelho
Serves 4
Looking for something different to jazz up dinner? Try some some arugula. It tastes great on its own with a light vinaigrette. Add to this spicy green the sweetness of pear and the sharp, nutty taste of grated parmesan and you get delighted taste buds. I like to eat zesty arugula pear salad solo or as a side with grilled fish.
Ingredients:
- 4 cups baby arugula
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons light balsamic vinegar
- ¼ teaspoon freshly ground black pepper
- ¼ cup thinly sliced cucumbers, halved
- ½ yellow bell pepper
- 2 radishes, thinly sliced
- 2 ripe bartlett pears
- 1/4 cup wild blueberries
- ¼ cup shaved Parmigiano-Reggiano
Make it:
- Place arugula in a large salad bowl.
- Combine olive oil, balsamic vinegar and black pepper. Set aside.
- Slice cucumbers, yellow pepper, and radishes. Add to the arugula.
- Peel, core, and thinly slice the pears. Combine with the arugula mixture.
- Whisk oil and vinegar while drizzling over the salad.
- Add blueberries and toss the salad until it’s coated with the vinaigrette.
- Sprinkle a small amount of the parmesan over the salad, leaving the rest in a small dish with a spoon for individual use. Enjoy!
Tell Me:
When it comes to salads, do you like simple vinaigrettes or creamy dressings? Let me know how you like this recipe. Please comment below and share your friends!
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Blessings,
Sheila
