Arugula Salad with Raspberry Vinaigrette
Ingredients
Raspberry Vinaigrette
-
½
cup
raspberries (fresh, or thawed from frozen)
-
¼
cup
extra-virgin olive oil
-
3
tablespoons
red wine vinegar
-
2
tablespoons
maple syrup
-
1
tablespoon
chopped shallot (or red onion)
-
¼
teaspoon
salt
Arugula Salad
-
5
ounces
baby arugula
-
1
pear
(red or green), cored and sliced
-
⅓
cup
thinly sliced red onion
-
3
ounces
soft goat cheese
-
¼
cup
pecans, chopped
-
⅓
cup
fresh raspberries (or pomegranate arils)
Instructions
- Blend the ingredients for the dressing until smooth and adjust the flavor as needed.
- Arrange the arugula in a large serving bowl.
- Top the arugula with sliced pear, goat cheese, pecans, and fresh raspberries or pomegranate arils.
- Drizzle half the dressing over the salad and toss gently to coat.
- Taste and add more dressing if desired, then serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
217
Total fat
15g
Total carbohydrates
14g
Total protein
6g
Sodium
88mg
Cholesterol
10mg
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