Arugula Salad with Blue Cheese, Pears and Apricot Vinaigrette
Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pear | 1 medium (178g) | 101 |
| Blue Cheese | 1 oz (28g) | 100 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Spread | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- Salad
- 2 bunches arugula, washed, dried and stems trimmed
- 1 head Bibb lettuce, rinsed and torn
- Juice of 1/2 lemon
- 1 ripe pear, thinly sliced
- 8 oz. Maytag or other blue cheese, crumbled
- Dressing
- 1 small shallot, minced
- 2 Tbs. white wine vinegar
- 1/4 cup apricot all-fruit spread
- 1/3 cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
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Directions
1. To make Salad: Combine arugula and lettuce in a salad bowl. Squeeze some lemon juice over pear slices to keep them from browning. Arrange pear slices on top of lettuce and arugula. Top with blue cheese crumbles.
2. To make Dressing: Combine shallot, vinegar and apricot spread in a bowl. Stream in oil while whisking briskly. Add to salad, season with salt and black pepper and serve.