Arugula Salad with Pear Nectar Vinaigrette

Arugula Salad with Pear Nectar Vinaigrette
Arugula Salad with Pear Nectar Vinaigrette

Print Recipe

Prep time

15m

Total time

25m

Yields

6

Servings

Add to Recipe Box

Buy all ingredients to make this recipe from your local grocer:

What's this?

Share this recipe using:

  • About this Recipe
  • More Recipes like this
  • Ingredients
  • Directions

Ingredients

Hide Products

For the Pear Nectar Vinaigrette:

1 can (9.6 oz.)

GOYA® Pear Nectar

1 tbsp.

Dijon mustard

¼ tsp.

freshly ground black pepper

For the Salad:

6 cups

baby arugula, rinsed and dried

2

pears, cored and thinly sliced

3 oz.

fat-free feta cheese, crumbled

¼ cup

toasted walnuts

Directions

Kitchen View

Step 1

Bring pear nectar to boil in small saucepan over medium-high heat. Reduce heat to medium-low. Simmer, stirring occasionally, until nectar thickens and reduces to ¾ cup, about 10 minutes; set aside until cool.

Step 2

Transfer reduced nectar to medium mixing bowl. Stir in lemon juice, mustard, Sazonador Total, garlic and pepper until combined. Using whisk, add olive oil in slow steady stream, whisking constantly to combine. Set aside. (note: this vinaigrette yields 1 ¼ cups. Store left-over vinaigrette in sealed container in refrigerator for up to 1 month).

Step 3

In large salad bowl, toss together arugula, pears, feta, walnuts . Divide Salad evenly among serving plates. Drizzle 1 tbsp. dressing over each portion. Serve immediately.

New from Goya

Recipe Tags

Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 40 Summer

Recipe Reviews

No Reviews Yet

Return

Kitchen View

Print