Arugula, Pear and Orange Salad

Ingredients

For the salad

• 1 orange
• 2 pears
• 4 cups arugula
• ¼ cup pitted green olives
• 2 tablespoons chopped fresh mint and dressing

For the dressing

• 1 cup olive oil
• ⅓ cup sherry vinegar or wine vinegar (or to taste)
• 1 to 2 teaspoons Dijon mustard
• Salt and freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    1142 calories; 111 grams fat; 15 grams saturated fat; 0 grams trans fat; 80 grams monounsaturated fat; 11 grams polyunsaturated fat; 40 grams carbohydrates; 9 grams dietary fiber; 26 grams sugars; 2 grams protein; 293 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Preparation

1. Make the dressing. In a jar, combine olive oil, vinegar, Dijon mustard, salt and freshly ground black pepper. Cover and shake vigorously.
2. 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.

• Dressing variation: Skip the mustard. Use red-wine vinegar and add 1 tablespoon chopped cilantro, 1/4 teaspoon cumin and a pinch of coriander.

15 minutes