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Arugula Pear Salad
![Overhead view of a bowl filled with an arugula and pear salad.](https://assets.canyonranch.com/system/uploads/fae/image/asset/4773/xs_arugula-pear-salad-recipe-blog-canyon-ranch.jpeg.jpg 320w,https://assets.canyonranch.com/system/uploads/fae/image/asset/4773/sm_arugula-pear-salad-recipe-blog-canyon-ranch.jpeg.jpg 640w,https://assets.canyonranch.com/system/uploads/fae/image/asset/4773/md_arugula-pear-salad-recipe-blog-canyon-ranch.jpeg.jpg 1024w,https://assets.canyonranch.com/system/uploads/fae/image/asset/4773/lg_arugula-pear-salad-recipe-blog-canyon-ranch.jpeg.jpg 1400w,https://assets.canyonranch.com/system/uploads/fae/image/asset/4773/xl_arugula-pear-salad-recipe-blog-canyon-ranch.jpeg.jpg 1800w,https://assets.canyonranch.com/system/uploads/fae/image/asset/4773/xxl_arugula-pear-salad-recipe-blog-canyon-ranch.jpeg.jpg 2400w)
Ingredients
2 Bartlett pears, cored and cut in half
4 cups fresh arugula, washed
4 tsp toasted chopped pecans
1/2 cup Rosemary Vinaigrette
1 oz bleu cheese, crumbled
Instructions
Slice pears and place in steamer basket over boiling water for about 3 minutes, or until soft.
In a large bowl, combine arugula, pecans and dressing.
Divide into 4 equal portions and top each with 1/4 ounce crumbled blue
cheese and sliced pears.
Nutrition
Calories | 70 |
Protein | 3g |
Sodium | 267mg |
Carbohydrates | 7g |
Fat | 4g |
Fiber | 2g |
Cholesterol | 5mg |
Servings | 4 |