Wilted Arugula , Mushroom, Pear and Blue Cheese Salad Recipe #159236
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.
by ~Rita~
15 min | 10 min prep
SERVES 4
- 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)
- 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.
- Deglaze the pan with vermouth.
- Add salt, pepper flakes, herbs, nutmeg and arugula.
- Stir to slightly wilt.
- Place into a salad bowl top with diced pears and blue cheese.
- Serve immediately.
- May squeeze some fresh lemon over it!
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5 stars