Eat Smart

Mix’n Elena: Arugula and Pear Salad

by Elena Tsonos, blogger

(Courtesy of myrecipes.com)

Often find yourself dodging the salad bar at the dining hall? Or do you avoid making salad altogether at your apartment? When you head home for break, do you stick to eating comfort foods, like potatoes and corn, with your sirloin steak instead of eating leafy greens? Well then, am I about to broaden your horizons!

Although many people know the health benefits associated with eating vegetables, they often avoid fitting these nutritious and fiber-full foods into their diets. While some dislike eating vegetables all together, others may find themselves bored with their routine salad recipe, which might consist of iceberg lettuce, grape tomatoes, cucumbers, shredded cheddar cheese, and ranch dressing. Why not spice up your life with a new mix?

Nothing satisfies my appetite more than an interesting and tasty salad. Sure, I could reach for more bland vegetables such as the routine instant mashed potatoes or iceberg lettuce mix, but where’s the excitement in that? For the purposes of this blog, I will provide you with a different salad recipe every week. Mix up your life a little and try them out! Seriously, what’s the worst that could happen? You may find a mix that you like!

This week’s salad recipe was featured by on 30 Minute Meals with Rachel Ray. Click ahead for the recipe! 

Arugula and Pear Salad

Ingredients

• 1/2 cup walnut halves

• 5 to 6 cups arugula, cleaned and dried

• 1 Bosc or Anjou pear, thinly sliced

• 1 lemon

• 3 tablespoons extra-virgin olive oil, eyeball it

• Salt and freshly ground black pepper

• 8 ounces Gorgonzola (get a piece that will crumble easily for you) or blue cheese crumbles

Directions

Toast nuts in small pan over medium heat until fragrant. Cool.

Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.

This recipe is rated easy with only 15 minutes worth of prep-time—perfect for unskilled and busy college students! And since the recipe yields four servings, you’ll have plenty to invite your friends to come join you for dinner before a study session, or you’ll have left overs so that you won’t have to prepare a meal for the next day or two.

This recipe provides a variety of tastes from the combination of argula, pear, lemon juice, and Gorgonzola; together, they create a nice balance. The walnuts give texture to the salad, with an occasional crunch. And with olive oil as the basis of the salad’s dressing, you won’t have to worry about getting a heart attack!

Try it out, and give me some feedback on what you think! Oh and don’t forget to watch out for next week’s featured recipe.

Mix’n Elena says “It’s all in a day’s mix!”

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