Pear, Arugula and Endive Salad with Candied Walnuts recipes

Pear, Arugula and Endive Salad with Candied Walnuts recipes
10 Ingredients
  • 2 tablespoons Sherry wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons Dijon mustard
  • 6 tablespoons walnut oil or olive oil
  • 6 tablespoons extra-virgin olive oil
  • 12 cups arugula, torn into pieces (about 12 ounces)
  • 4 heads Belgian endive, trimmed, leaves separated
  • 2 firm but ripe pears, halved, cored, thinly sliced lengthwise
  • candied walnuts
Nutrition
178
9% daily value
10 servings
                                       
                                            vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

26% 17

Saturated

10% 2

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 6

Carbs

3% 8

Carbs (net)

- 6

Fiber

10% 2

Sugars

- 4

Sugars, added

- 0

Protein

3% 1

Cholesterol

- 0

Sodium

1% 21

Calcium

6% 63

Magnesium

5% 22

Potassium

6% 220

Iron

4% 1

Zinc

2% 0

Phosphorus

4% 29

Vitamin A

5% 43

Vitamin C

15% 9

Thiamin (B1)

2% 0

Riboflavin (B2)

3% 0

Niacin (B3)

1% 0

Vitamin B6

2% 0

Folate equivalent (total)

11% 45

Folate (food)

- 45

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

7% 1

Vitamin K

64% 51
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