arugula pear salad
This was another "guessipe" I tried out with ingredients I love. I always use high quality organic ingredients but you could use conventional ingredients as well. I tried adding bacon but honestly, didn't really notice it that much as the gorgonzola cheese is a pungent cheese and kind of takes over the flavor. When I use one package of arugula it seems it's more of a chunky salad unless I use two packages. But who knows, maybe you like chunky salads? If the cheese crumbles are really big break them up so they are smaller.
yield
2 -4
prep time
15 Min
method
No-Cook or Other
Ingredients For arugula pear salad
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1 to 2 pkgprewashed baby arugula in the 4 oz containers.
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1 pkggorgonzola cheese crumbles 5 oz package
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1 mdred pepper, chopped
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1 mdpear, chopped
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1 mdcucumber, peeled and chopped
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1/2 cextra virgin olive oil
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2-3 tspbalsamic vinegar
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2-3 clovefresh garlic, pressed
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1 tsphimalayan salt
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1/2 tspblack pepper
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4 slicebacon cooked and crumbled(optional)
How To Make arugula pear salad
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1To start dressing: Put oil, pressed garlic, salt, pepper and vinegar into small bowl. Set aside.
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2In large salad bowl, empty container/s of arugula, add in (chopped) cucumbers, pepper and pear.
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3With a whisk, whisk up oil and ingredients till mixed well. Then pour over top of vegetables and fruit in the large salad bowl.
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4Mix up the oil mixture with the vegetables and fruit with salad fork and spoon till dressing is covered the vegetables and fruit well.
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5Pour in the gorgonzola crumbles and mix well, then serve into bowls. Garnish with a few cheese crumbles.
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6Optional: crumble bacon into salad mixture.
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