Arugula Salad with Pear Nectar Vinaigrette

Arugula Salad with Pear Nectar Vinaigrette

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Prep time

15m

Total time

25m

Yields

6

Servings

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Ingredients

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For the Pear Nectar Vinaigrette:

1 can (9.6 oz.)

GOYA® Pear Nectar

1 tbsp.

Dijon mustard

¼ tsp.

freshly ground black pepper

For the Salad:

6 cups

baby arugula, rinsed and dried

2

pears, cored and thinly sliced

3 oz.

fat-free feta cheese, crumbled

¼ cup

toasted walnuts

Directions

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Step 1

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.

Step 2

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).

Step 3

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.

Recipe Tags

Salads Under 40

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