Pear, Beet and Arugula Salad

Something Extra Holiday 2011
Recipe Theme

Happy holidays from all of us at Raley's, Bel Air and Nob Hill Foods!


Pear, Beet and Arugula Salad

Pear, Beet and Arugula Salad
3 tbsp. extra virgin olive oil
3 tbsp. balsamic vinegar
1 tsp. Dijon mustard
1/2 tsp. salt
2 small beets, peeled and halved
2 large Bosc pears, peeled, cored and cut into 1/8ths
1 tbsp. melted butter
1 tbsp. pure maple syrup
1 (5- oz.) package baby arugula
1/2 cup chopped walnuts, toasted OR
Rosemary Sea Salt Walnuts, (see link to recipe in directions)
Freshly ground pepper to taste

Prep: 15 minutes, Cook: 30 minutes, Serves: 6 to 8

1. Whisk together oil, vinegar, Dijon and salt in a small bowl; set aside.

2. Cover beets with water and cook for 10 minutes or until soft when pierced with a sharp knife; drain and let cool, then slip off skins and cut into small wedges.

3. Cook pears in butter in a large skillet over medium-high heat until nicely browned and slightly soft (do not crowd skillet or pears won't brown). Add beets and maple syrup to skillet and cook for 1 minute more.

4. Toss arugula with dressing and place on 6 to 8 salad plates; top with equal amounts of beet, pears and walnuts or Rosemary Sea Salt Walnuts. Season with freshly ground pepper.

Nutritional Information:
254 calories, 3 g protein, 15 g total fat (4 g sat., 0 g trans), 30 g carbohydrate, 6 g fiber, 19 g sugar, 11 mg cholesterol, 305 mg sodium, 7 points


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