Best Whole30 Pear And Arugula Salad Recipes

ARUGULA SALAD WITH PEARS AND GORGONZOLA

Arugula Salad with Pears and Gorgonzola image

Provided by Sandra Lee

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 (15-ounce) can pear halves, drained and sliced, reserve 2 tablespoons juice
2 tablespoons olive oil and vinegar dressing
Salt and freshly ground black pepper
2 cups baby arugala
4 tablespoons Gorgonzola, crumbled
4 tablespoons glazed pecans

Steps:

In a large bowl, whisk together 2 tablespoons reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat.
Divide dressed arugula among 4 chilled salad plates. Top each salad with 4 pear slices, Gorgonzola, and pecans. Serve immediately.

ARUGULA AND PEAR SALAD

Arugula and Pear Salad image

Provided by Rachael Ray : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 cup walnut halves
5 to 6 cups arugula, cleaned and dried
1 Bosc or Anjou pear, thinly sliced
1 lemon
3 tablespoons extra-virgin olive oil, eyeball it
Salt and freshly ground black pepper
8 ounces Gorgonzola (get a piece that will crumble easily for you) or blue cheese crumbles

Steps:

Toast nuts in small pan over medium heat until fragrant. Cool.
Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.

ARUGULA, PEAR AND ORANGE SALAD

Arugula, Pear and Orange Salad image

Provided by Mark Bittman

Categories easy, quick, salads and dressings, side dish

Time 15m

Number Of Ingredients 9

Ingredients

1 orange
2 pears
4 cups arugula
1/4 cup pitted green olives
2 tablespoons chopped fresh mint and dressing
1 cup olive oil
1/3 cup sherry vinegar or wine vinegar (or to taste)
1 to 2 teaspoons Dijon mustard
Salt and freshly ground black pepper

Steps:

Make the dressing. In a jar, combine olive oil, vinegar, Dijon mustard, salt and freshly ground black pepper. Cover and shake vigorously.
Peel the orange and divide into sections. Roughly chop pears into chunks and arrange on a bed of arugula. Add pitted green olives and the orange sections. Top with mint and dressing. Store leftover dressing in the refrigerator.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 28 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 271 milligrams, Sugar 6 grams, TransFat 0 grams