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Nutrition Facts
Serving Size 1 (208g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 cup vermouth 1/2 teaspoon dried herbs
Calories 127
Calories from Fat 58		(45%)
Amount Per Serving		%DV
	Total Fat 6.5g	9%
	Saturated Fat 2.2g	10%
	Monounsaturated Fat 3.2g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 6mg		2%
Sodium 279mg		11%
Potassium 510mg		14%
Total Carbohydrate 14.4g		4%
	Dietary Fiber 3.2g	12%
	Sugars 7.4g
Protein 5.8g		11%
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Wilted Arugula , Mushroom, Pear and Blue Cheese Salad

Recipe #159236 | 15 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: ~Rita~
Mar 9, 2006

This is low in fat with no additional dressing keeping the fat down even more. Arugula has a peppery taste that goes nicely with the creamy cheese and crunchy pears while the mushrooms give it a meaty feel.For added texture add some toasted nuts.

SERVES 4 (change servings and units)

Ingredients

1 tablespoon olive oil
10 ounces button mushrooms (Baby Bella`s cut in 1/2)
1 red onion, diced
4 garlic cloves, minced
1/4 cup vermouth or white wine
1/4 teaspoon salt
1 pinch chili pepper flakes
1/2 teaspoon dried herbs (rosemary, thyme, oregano or parsley)
1/4 teaspoon fresh ground nutmeg
8 cups arugula, washed and spun dry
1 pear, diced
1/4 cup crumbled blue cheese
1/4 cup toasted pine nuts (optional)

Directions

1
In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid.
2
Deglaze the pan with vermouth.
3
Add salt, pepper flakes, herbs, nutmeg and arugula.
4
Stir to slightly wilt.
5
Place into a salad bowl top with diced pears and blue cheese.
6
Serve immediately.
7
May squeeze some fresh lemon over it!