Red Meat Allergy Friendly Arugula Salad with Pear and Walnuts
Total time15 min
Prep time15 min
Cook time0 min
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salad
- 5 oz baby arugula
- 1 ripe pear, cored and thinly sliced
- ½ cup dry-roasted walnuts, roughly chopped
- 1 oz parmesan, shaved with a vegetable peeler
Chef's tipMatch the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
:format(jpg)/d2lnr5mha7bycj.cloudfront.net/product-image/file/large_47b56620-6573-47ad-aa78-a449fe0a88d8.png)
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 ½ tbsp fresh lemon juice
- 1 tsp honey
- ½ tsp dijon mustard
- ¼ tsp kosher salt
- ⅛ tsp black pepper
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until the dressing is smooth and emulsified.
- 2
Add the arugula to a large salad bowl. Drizzle about two-thirds of the dressing over the greens and toss gently until the leaves are lightly coated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!