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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
Print Recipe >
Step-By-Step Instructions:
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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.
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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 110
- % Daily value*
-
Total Fat
8g
10%
- Saturated Fat 1.5g 8%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 40mg 2%
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Total Carbohydrate
7g
3%
- Dietary Fiber 2g 7%
- Total Sugars 4g
- Added Sugars 0g 0%
- Protein 2g
- Potassium 170mg 4%
Ingredients
arugula
6 oz
pear
1 med
walnut halves
1/4 cup
Pecorino Romano cheese (cold, freshly shaved)
1/2 oz
balsamic vinegar
2 tbsp
Extra Virgin Olive Oil
2 tbsp
black pepper
1/2 tsp
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