ARUGULA, PEAR AND DATE SALAD
RECIPE TYPE
Holiday, Salad
SERVES
Prep: 15 min
6
Ingredients
8 cups Longo’s Organic Baby Arugula
2 Bartlett pears, cored and sliced
1/2 cup Longo’s Dried Cranberries or Golden Raisins
1/2 cup toasted Longo’s Pecan Halves or California Walnut Halves
4 Longo’s Medjool Dates, pitted and thinly sliced
Crumbed Longo’s Goat’s Milk Cheese (optional)
Date-Balsamic Vinaigrette:
1/3 cup Longo’s Curato Balsamic Vinegar of Modena
1/3 cup Longo’s Mediterranean Extra Virgin Olive Oil
2 Longo’s Medjool Dates, pitted and roughly chopped
1 green onion, chopped 2 tsp Longo’s Dijon Mustard
1/2 tsp salt Pinch pepper
Directions
Date-Balsamic Vinaigrette: Combine vinegar, oil, dates, green onion, mustard, salt and pepper in blender or small food chopper. Blend until smooth, adding up to 3 tbsp of water to adjust thickness.
Combine arugula, pears, cranberries, pecan halves and dates in large salad bowl. Drizzle with Date-Balsamic Vinaigrette to taste and toss gently to combine. Garnish with goat’s milk cheese, if using. Alternatively, plate salads individually and let guests drizzle their own dressing overtop.
NUTRITIONAL INFORMATION
Per serving: 290 calories
Protein 2g | Fibre 5g |
Fat 17g | Sugar 27g |
Carbs 40g | Sodium 220mg |
