Arugula Pear Salad

arugula, pears, prosciutto, and red onion salad in a white bowl.

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5 from 1 vote

This salad is a delicious side salad but also hearty enough to be a main salad course.

Course 15-Minute meal, Salad, Side Dish

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 250kcal

Author Marlynn Schotland

Ingredients

For the dressing

2 garlic cloves, minced
¼ cup extra virgin olive oil
1 Tablespoon Dijon mustard
1 Tablespoon honey
1 Tablespoon rice wine vinegar
1 Tablespoon fresh lemon juice
1 teaspoon lemon zest
½ teaspoon kosher salt

For the salad

3 cups baby arugula
2-3 slices crispy prosciutto
1 pear, cored and thinly sliced
¼ cup sliced almonds
¼ cup thinly sliced red onions
¼ cup feta cheese

Instructions

In a large bowl, whisk together all of the dressing ingredents.
Place the arugula into a large serving bowl, then top with the prosciutto, pear slices, almonds, red onions, and feta cheese. Toss with the dressing and serve.

Notes

Makes 4 side salad servings.

Storage: This salad is best enjoyed soon after the ingredients are tossed with the dressing, but you can store the salad and dressing separately in airtight containers in the refrigerator for up to 4 days. Then toss just before you're ready to serve.

Nutrition