Browse Recipes
0
Save to My Recipes
Print

Arugula, Pear, Walnut & Pecorino Salad

Arugula, Pear, Walnut & Pecorino Salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Healthy Home Cookbook. Recipe Credit: . Photo Credit: Renee Comet.
Summary

Very simple yet beautiful, this is a classic salad in the south of Italy.

  • Prep time
    5 min
  • Servings
    6 Servings
  • Serving size
    1/6 recipe
Lunch Salads Sides CKD Dialysis CKD Non-Dialysis Kidney-Friendly Veggie Rich Italian
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1/6 recipe
  • Amount per serving Calories 105

  • Total Fat 8g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 55mg
  • Total Carbohydrate 7g
    • Dietary Fiber 2g
    • Total Sugars 4g
  • Protein 2g
  • Potassium 165mg
  • Phosphorus 50mg

Choices/Exchanges: 1/2 Carbohydrate, 1 1/2 Fat

Lunch Salads Sides CKD Dialysis CKD Non-Dialysis Kidney-Friendly Veggie Rich Italian
Ingredients

Ingredients

  • arugula
    6 oz
  • pear
    1
  • walnut halves
    1/4 cup
  • Pecorino Romano cheese (cold (only 1/2 ounce used))
    1
  • balsamic vinegar
    2 tbsp
  • Extra Virgin Olive Oil
    2 tbsp
  • black pepper
    1/2 tsp

Recommended for You

Directions

Directions

  1. Place the arugula in a large salad bowl. Slice the pear as thinly as possible and place on top of the arugula. Sprinkle with walnut halves. Using a vegetable peeler, shave 1/2 ounce of the Pecorino over the salad bowl.

  2. Sprinkle balsamic vinegar over the salad. Sprinkle extra virgin olive oil over the salad. Add pepper. Toss well. Serve.

Reviews

Reviews

Write a Review