Directions
- Combine all ingredients except oil, arugula and pear in blender.
- Slowly add oil to emulsify.
- Combine salad ingredients and toss with dressing.
Try serving it with garlic ricotta crostini.
Pear and Arugula Salad
This salad makes a great appetizer or side dish.
Ingredients
- 2/3 cup extra virgin olive oil
- 1 shallot minced
- 3 tbsp red wine vinegar
- cracked black pepper
- 1 tsp Dijon mustard
- 6 cups arugula (washed and trimmed of stems)
- 1 pear (sliced)
Nutrient Analysis
- Calories: 250 KCal
- Protein: 0.8 g
- Carbohydrates: 6 g
- Fibre: 1.3 g
- Total Fat: 26 g
- Sodium: 19 mg
- Phosphorus: 18 mg
- Potassium: 127 mg
Renal Diet Nutrient Analysis
Servings per recipe: 6
Serving size: 1cup
Renal and Diabetic Exchanges
1 vegetable
What is one exchange?
- 1 Protein Choice = 1oz of meat or 7g of dietary protein
- 1 Starch Choice = about 15g of carbohydrates
- 1 Fruit or Vegetable Choice = ½ cup
- 1 Milk Choice = ½ cup