Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Arugula, Pear, And Asiago Cheese Salad
- add review
- #120689
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 tablespoons coarsely chopped toasted walnuts or pecans*
12 cups loosely packed arugula leaves
2 tablespoons extra-virgin olive oil
coarsely ground salt
freshly ground black pepper
4 pears, peeled, cored and sliced
6 ounces Asiago cheese, shaved or grated (can use a potato peeler)
directions
* For Toasting Walnuts or Pecans: Preheat oven to 500 degrees F. Spread the walnuts or pecans on a baking sheet and toast in the oven for approximately 6 minutes or until golden brown. Remove from oven and transfer onto a plate and let cool.
In a large bowl, add arugula leaves and drizzle with olive oil to lightly coat.
On individual salad plates, place the tossed arugula and season with salt and pepper. Arrange pear slices along the side of plate and top with Asiago cheese and toasted walnuts or pecans.
added by
s9238lklj
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
reviews & comments