Radicchio and Arugula Salad With Goat Cheese and Pears

Radicchio and Arugula Salad With Goat Cheese and Pears 150 Author: Canadian Living Credits: Radicchio and Arugula Salad With Goat Cheese and Pears 150

With their sweetness and nice chewy texture, prunes make a surprising and delicious addition to this autumn salad. Toast pecans on a baking sheet in a 325°F (160°C) oven until fragrant, 4 to 6 minutes.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: November 2011

Ingredients

  • 2 heads radicchio lettuce torn
  • 4 cups lightly packed baby arugula leaves
  • 1/2 red onion thinly sliced
  • 1 pear cut in thin wedges
  • 15 pitted prunes halved
  • 3/4 cups toasted pecan pieces
  • 3 tablespoons finely chopped fresh chives
  • 4 oz soft unripened goat cheese crumbled (about 1 cup)
Dressing:
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 4 teaspoons grainy mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch granulated sugar

Method

In large bowl, toss together radicchio, arugula, onion, pear, prunes, pecans and chives.

Dressing: Whisk together vinegar, oil, mustard, salt, pepper and sugar. Pour over salad; toss to coat. Sprinkle with goat cheese.

Nutritional facts Per serving: about

  • Sodium 170 mg
  • Protein 5 g
  • Calories 212.0
  • Total fat 14 g
  • Potassium 391 mg
  • Cholesterol 7 mg
  • Saturated fat 3 g
  • Total carbohydrate 19 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 21.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Radicchio and Arugula Salad With Goat Cheese and Pears

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