Friday, March 11, 2011

Pear, Pecan And Arugula Salad

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

Preparing the salad:
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.

Top salad with pear slices, Gorgonzola, and pecans.

Serves 4


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