This salad is a perfect compliment to any meal.  Arugula is a leafy green plant from the mustard family, and is a healthful choice because it is low in saturated fat, cholesterol; is a good source of protein, thiamin, riboflavin, vitamin B6, pantothenic acid, zinc, and copper; and is a very good source of dietary fibre, vitamin A, vitamin C, vitamin K, folate, calcium, iron, magnesium, phosphorus,  potassium, and manganese.  The crunchy walnuts combined with the crisp bosc pear slices make this salad an extra special treat.

Serving Size Guide: recipe serves 4
1 serving = ¾ cup (110g/serving) = 1.5 vegetable servings

Ingredients

1 Tbsp – Shallots, minced
2 Tbsp – Extra virgin olive oil
2 tsp – White wine vinegar
¼ tsp – Salt
¼ tsp – Dijon mustard
6 cups – Baby arugula leaves, washed, dried
2 pears – Bosc pears, thinly sliced
¼ cup – Chopped walnuts, toasted
Ground black pepper, to taste

Directions

1.    Combine the first 5 ingredients in a large bowl; stir with a whisk.
2.    Add arugula and pears to bowl; toss to coat.
3.    Place about 1.5 cups of salad on each of 4 plates; sprinkle each serving with 1 tablespoon of walnuts.

Adapted From: Cooking Light

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