| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 (15-ounce) can pear halves, drained and sliced, reserve 2 tablespoons juice
- 2 tablespoons olive oil and vinegar dressing
- Salt and freshly ground black pepper
- 2 cups baby arugala
- 4 tablespoons Gorgonzola, crumbled
- 4 tablespoons glazed pecans
Instructions
- In a large bowl, whisk together 2 tablespoons reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat.
- Divide dressed arugula among 4 chilled salad plates. Top each salad with 4 pear slices, Gorgonzola, and pecans. Serve immediately.
Reviews
Great! Add figs and you’ll see!
***** This is such a good salad; it was so appreciated when I made it last Xmas, and they liked it so much they asked for my recipe and made it for Easter. Canned pears are available year around and the dressing made with the pear juice is delicious.
I made this for a holiday party last night and everyone loved it. Excellent winter salad. I needed more than the 2Tbs of pear juice to get a flavor I liked so I recommend keeping all the juice so you have more available if needed. Also, this seems better if served on a large flat platter rather than a deep salad bowel.
Tried this recipe for the first time and it was the “BOMB.” Preparation was very simple. Had it at my pot luck Friday night craft night . Everyone sooo enjoyed it. I’d make it again & again.
This salad is fabulous!!! The sweetness of the pears with the tang of the gorgonzola, the crunch of the pecans and the sharp arugula. Holy smoke was this good!
I used fresh pears instead of canned, and used Girard’s Lite Champagne dressing. Really, really good!
OMG is right! This was the easiest and most delicious salad ever. I used Emerald Glazed Pecans ( pecan Pie flavor which made the entire salad the bomb! Every one loved it!
OMG this was amazing!
I wasn’t sure about this one, but we love it! I’ve made it for guests (even picky ones) and they love it too. SO Easy, looks fancy, and tastes really good. Try it once and you’ll agree!
Click on the Episode link to get the recipes for the shrimp and cupcakes.
I doubled the recipe because I had a lot of arugula but I did not have any Italian dressing so I substituted red wine vinegar and olive oil and I substituted the candied nuts with toasted walnuts – delicious!