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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 170mg
  • 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

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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.

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