ARUGULA AND PEAR SALAD WITH TOASTED WALNUTS for DINNER.
Recipe from COOKING LIGHT May 2009 issue.
Arugula, pears, toasted walnuts, and a light dijon dressing.
The salad was that was light and healthy.
Arugula was way too bitter and the dressing tasted a little too salty.
But, my favorite part were the thinly sliced pears.
Next time, I'll use spinach and reduce the salt.
I also made Cauliflower Cakes (not pictured), which I've made several times before and highly recommend.
One of our all time favorite recipes!