Tested till perfect Arugula, Blue Cheese and Pear Salad

Arugula, Blue Cheese and Pear Salad

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2010

Recipe5 out of 5 based on 1 ratings.
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  • Prep time 10 minutes
  • Cook time 12 minutes
  • Portion size 4 to 6


    6 cups (1.5 L) baby arugula
    4 cups (1 L) torn packed Boston lettuce
    Basic Berry Vinaigrette
    4 oz (125 g) crumbled blue cheese
    1 pear, cored and thinly sliced
    1 rib celery, thinly sliced
    Candied Pecans:
    1 egg white
    1/4 cup (60 mL) packed brown sugar
    Pinch each salt and cinnamon
    1/2 cup (125 mL) pecan halves
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Candied Pecans: In small bowl, beat egg white until frothy; whisk in brown sugar, salt and cinnamon. Stir in pecans. Spread on parchment paper-lined baking sheet. Bake in 325ºF (160ºC) oven until crisp and golden, 12 to 15 minutes. Let cool on pan on rack; break into pieces.

In large bowl, toss together arugula, Boston lettuce and vinaigrette. Sprinkle with blue cheese, pear, celery and pecans; toss to combine.

Nutritional Information Per each of 6 servings: about

cal 264 pro 8g total fat 19g sat. fat 5g
carb 19g fibre 3g chol 14mg sodium 300mg
potassium 484mg

% RDI:

calcium 20 iron 11 vit A 22 vit C 23
folate 43
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