Arugula, Blue Cheese and Pear Salad
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 264 |
| pro | 8 g |
| total fat | 19 g |
| sat. fat | 5 g |
| carb | 19 g |
| fibre | 3 g |
| chol | 14 mg |
| sodium | 300 mg |
| potassium | 484 mg |
| % RDI: | - |
| calcium | 20 |
| iron | 11 |
| vit A | 22 |
| vit C | 23 |
| folate | 43 |
- Preparation time: 10 minutes
- Cook time : 12 minutes
- Total time : PT22M
- Portion size: 4 to 6
Ingredients
-
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
Preparation
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.
Source : Canadian Living Magazine: July 2010
