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Arugula, Pear, Walnut & Pecorino Salad
5 min prep time
6servings
Recipe by
Barbara Seelig-Brown
Source
The Healthy Home Cookbook
Photo by
Renee Comet
How to Make Arugula, Pear, Walnut & Pecorino Salad
Very simple yet beautiful, this is a classic salad in the south of Italy.
5 min prep time
6servings
1/6 recipe
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Step-By-Step Instructions:
- Place the arugula in a large salad bowl. Slice the pear as thinly as possible and place on top of the arugula. Sprinkle with walnut halves. Using a vegetable peeler, shave 1/2 ounce of the Pecorino over the salad bowl.
- Sprinkle balsamic vinegar over the salad. Sprinkle extra virgin olive oil over the salad. Add pepper. Toss well. Serve.
Nutrition facts
6 Servings
-
Serving Size
1/6 recipe
- Amount per serving Calories 105
-
Total Fat
8g
- Saturated Fat 1.5g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 55mg
-
Total Carbohydrate
7g
- Dietary Fiber 2g
- Total Sugars 4g
- Added Sugars 0g
- Protein 2g
- Potassium 165mg
- Phosphorous 50mg
Ingredients
arugula
6 oz
pear
1
walnut halves
1/4 cup
Pecorino Romano cheese (cold (only 1/2 ounce used))
1
balsamic vinegar
2 tbsp
Extra Virgin Olive Oil
2 tbsp
black pepper
1/2 tsp
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