|Pear-Arugula Salad: Gluten-free, sugar-free, high in fiber|
This sophisticated yet easy-to-make salad combines bitter, sweet, spicy and sharp flavors that merge to create a delicious surprise.
The sheep cheese used here is Roquefort Papillon Vernieres. It's creamy rather than crumbly, but can be cut in pieces. Or you can choose a goat cheese that can be crumbled. (Goat cheeses are more easily digestible for some people with lactose intolerance, as goat milk is more similar to human milk than cow's milk.)
Feel free to substitute milder choices such as spinach or mixed greens instead of arugula, or pecorino romano (grated sheep cheese) instead of Roquefort or chevre.
- 3/4 lb. arugula
- 1 pear, peeled and thinly sliced
- 1 oz. goat Roquefort or chevre, crumbled or cut in small pieces
- 1/4 C. walnut pieces
- 2 T. olive or walnut oil
- 1 tsp. spicy brown mustard
- 1 T. organic raw blue agave nectar
- 1 T. balsamic vinegar
- 2 sprays of Bragg Liquid Aminos (see notes below)
- 1/8 tsp. pepper
- We recommend Kosciusko brand spicy brown mustard (excellent taste, natural ingredients).
- We recommend Volcanic Nectar Blue Agave. The natural enzymes have not been processed out of it, and it is 50% fructose (not 70% to 90% like HFCS and other high-fructose agave products). Although agave metabolizes slowly enough not to spike blood sugar, be very careful about the amount of fructose you consume. Any form of sugar can cause health problems when consumed in more than very moderate amounts.
- Bragg Liquid Aminos is a healthier version of soy sauce, and using the spray bottle is a great way to add flavor while keeping the sodium level very low.
- Combine the oil, mustard, vinegar, agave, pepper and Bragg L.A. in a deep bowl and whip vigorously with a whisk.
- Start with a bed of arugula, arranging pear slices on top like spokes of a wheel. Top with walnut and cheese pieces and sprinkle lightly with dressing.
Calories: 155 per serving
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