Ingredients
| Quantity | Ingredients |
|---|---|
| 1 tbsp | minced shallots |
| 2 tbsp | extra-virgin olive oil |
| 2 tsp | white wine vinegar |
| 1/4 tsp | salt |
| 1/4 tsp | Dijon mustard |
| 1/8 tsp | freshly ground black pepper |
| 6 cups | baby arugula leaves |
| 2 | Bosc pears, thinly sliced |
| 1/4 cup | chopped walnuts, toasted |
Directions
1. Combine first 6 ingredients in a large bowl; stir with a whisk. Add arugula and pears to bowl; toss to coat. Place about 1 1/2 cups salad on each of 4 plates; sprinkle each serving with 1 tablespoon walnuts.
Yield: 4 servings
CALORIES 168 ; FAT 12.5g (sat 1.5g,mono 5.7g,poly 4.6g); CHOLESTEROL 0.0mg; CALCIUM 106mg; CARBOHYDRATE 15.1g; SODIUM 164mg; PROTEIN 2.5g; FIBER 3g; IRON 0.7mg
Yield: 4 servings
CALORIES 168 ; FAT 12.5g (sat 1.5g,mono 5.7g,poly 4.6g); CHOLESTEROL 0.0mg; CALCIUM 106mg; CARBOHYDRATE 15.1g; SODIUM 164mg; PROTEIN 2.5g; FIBER 3g; IRON 0.7mg
Source: www.cookinglight.com