Arugula Salad with Roasted Pears, Walnuts, and Parmesan - 19g Carbs, 5g Fiber
From: The South Beach Diet
Roasting the pears lends sweetness to this salad. Make big shavings
of cheese for a blast of sharp flavor. In a rush? Use any South Beach Diet–friendly prepared salad dressing.
Prep Time: 15 min
Cook Time: 35 min
Total Time: 50 min
Servings: 2
1 Tbsp olive oil PLUS 1 tsp, divided
1 large bosc pear, quartered lengthwise and cored
1 Tbsp walnuts, chopped
2 tsp red wine vinegar
1/4 tsp Dijon mustard
Salt, to taste
Ground black pepper, to taste
8 oz lettuce, arugula, stemmed and washed
1 oz Parmesan cheese, shaved into thick strips
For pears:
1. Preheat oven to 350 degrees F. Drizzle 1 teaspoon of oil in bottom
of a small baking dish; place in middle of oven for 3 minutes. Arrange
pear quarters, cut sides down in pan and roast for 20 minutes, or until
tender. Cut each quarter into 1/4" thick slices.
2. Meanwhile, spread walnuts onto a baking pan; place in oven for
5 minutes, until lightly browned and crisped.
For dressing:
3. In a small cup, whisk vinegar, mustard, 1 tablespoon of oil, salt
and pepper; set aside.
4. In serving bowl, toss arugula with dressing. Divide salad on
2 serving plates. Garnish with pears, nuts and cheese.
Tip:
Toasting the walnuts adds tons of crunch. Be careful though, for they
burn quickly. Check after 3 minutes and shake the pan a bit. Extra nuts
can be stored, tightly sealed, in the freezer.
Servings: 2
Nutrition per Serving:
247 Calories, 16g Total Fat, 4g Saturated Fat, 571mg Sodium,
19g Carbs, 5g Dietary Fiber, 9g Protein
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