Arugula Salad with Pear Nectar Vinaigrette
Total Time
25m
Prep Time:15m
Yields:6 Servings
Ingredients
For the Pear Nectar Vinaigrette:
1 can
(9.6 oz.)
1 tbsp.
1 tbsp.
<p><span>Dijon mustard</span></p>
1 tsp.
½ tsp.
¼ tsp.
<p><span>freshly ground black pepper</span></p>
For the Salad:
6 cups
<p><span>baby arugula, rinsed and dried</span></p>
2
<p><span>pears, cored and thinly sliced</span></p>
3 oz.
<p><span> fat-free feta cheese, crumbled</span></p>
¼ cup
<p><span>toasted walnuts</span></p>
Directions
Step 1
<p>Bring pear nectar to boil in small saucepan over medium-high heat. Reduce heat to medium-low. Simmer, stirring occasionally, until nectar thickens and reduces to ¾ cup, about 10 minutes; set aside until cool.</p>
Step 2
<p>Transfer reduced nectar to medium mixing bowl. Stir in lemon juice, mustard, Sazonador Total, garlic and pepper until combined. Using whisk, add olive oil in slow steady stream, whisking constantly to combine. Set aside. (note: this vinaigrette yields 1 ¼ cups. Store left-over vinaigrette in sealed container in refrigerator for up to 1 month).</p>
Step 3
<p>In large salad bowl, toss together arugula, pears, feta, walnuts . Divide Salad evenly among serving plates. Drizzle 1 tbsp. dressing over each portion. Serve immediately.</p>
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Arugula Salad with Pear Nectar Vinaigrette
Prep Time: 15m
Total time: 25m
Yields: 6 Servings
Ingredients
For the Pear Nectar Vinaigrette:
1 can (9.6 oz.)
1 tbsp.
1 tbsp.
<p><span>Dijon mustard</span></p>
1 tsp.
½ tsp.
¼ tsp.
<p><span>freshly ground black pepper</span></p>
For the Salad:
6 cups
<p><span>baby arugula, rinsed and dried</span></p>
2
<p><span>pears, cored and thinly sliced</span></p>
3 oz.
<p><span> fat-free feta cheese, crumbled</span></p>
¼ cup
<p><span>toasted walnuts</span></p>
Directions
Step 1
<p>Bring pear nectar to boil in small saucepan over medium-high heat. Reduce heat to medium-low. Simmer, stirring occasionally, until nectar thickens and reduces to ¾ cup, about 10 minutes; set aside until cool.</p>
Step 2
<p>Transfer reduced nectar to medium mixing bowl. Stir in lemon juice, mustard, Sazonador Total, garlic and pepper until combined. Using whisk, add olive oil in slow steady stream, whisking constantly to combine. Set aside. (note: this vinaigrette yields 1 ¼ cups. Store left-over vinaigrette in sealed container in refrigerator for up to 1 month).</p>
Step 3
<p>In large salad bowl, toss together arugula, pears, feta, walnuts . Divide Salad evenly among serving plates. Drizzle 1 tbsp. dressing over each portion. Serve immediately.</p>
