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Arugula Salad with Walnut Croutons (2)
Top this quick and tasty salad with crunchy Walnut croutons. (Taken from page 705 of the new 2nd Edition of the World's Healthiest Foods book.)
Prep and Cook Time: 10 minutes
1/2 medium yellow or red onion, thinly sliced
1 cup hot water
2 TBS light vinegar
1 bunch arugula (about 5 cups)
1 ripe pear, thinly sliced
2 medium cloves garlic, pressed
2 TBS chopped fresh parsley
1 TBS fresh lemon juice
2 TBS extra virgin olive oil
Sea salt and black pepper to taste
1/4 cup coarsely chopped walnuts
Optional: 2 oz gorgonzola cheese
Press garlic and let sit for 5 minutes.
Slice onion thin and soak in hot water and vinegar while preparing rest of salad.
Whisk together the dressing ingredients, adding olive oil at the end, a little at a time.
Wash and dry arugula. Squeeze out excess liquid from onions. Combine onions, sliced pear, and arugula and toss with dressing. Sprinkle salad with walnuts just before serving. Top with cheese (optional).
For education only, consult a healthcare practitioner for any health problems.
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