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Pear and Arugula Salad Kit

Pear and Arugula Salad Kit

Serves 2 | with Goat Cheese and Toasted Walnuts
4.0(3)
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Calories
: 
340 kcal
Protein
: 
6g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Milk
  • Walnuts
  • May contain traces of allergens
  • Egg
  • Fish
  • Milk
  • Mustard
  • Sesame
  • Soy
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

113 g

Arugula and Spinach Mix

1 tbsp

White Wine Vinegar

(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)

1 unit(s)

Pear

¼ cup

Goat Cheese, crumbled

(Contains: Milk)

28 g

Walnuts, chopped

(Contains: Walnuts)

1 unit(s)

Honey

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories340 kcal
Fat26 g
Saturated Fat4.5 g
Carbohydrate22 g
Sugar14 g
Dietary Fiber4 g
Protein6 g
Cholesterol10 mg
Sodium240 mg
Trans Fat0.1 g
Potassium400 mg
Calcium100 mg
Iron1.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Large Non-Stick Pan
•Large Bowl
•Whisk
•Measuring Spoons

Cooking Steps

Prep
1
  • Before starting, wash and dry all produce.
  • Core, then cut pear into 1/4-inch slices.
  • Heat a large non-stick pan over medium. When hot, add walnuts to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Make dressing
2
  • To a large bowl, add white wine vinegar, 2 tsp honey and 2 tbsp oil. Season with 1/8 tsp salt and pepper, then whisk to combine.
  • To the bowl with dressing, add pears and toss to coat.
Finish and serve
3
  • To the bowl with dressing, add arugula and spinach mix and half the walnuts, then toss to coat.
  • Divide pear and arugula salad between plates, then top with goat cheese. 
  • Sprinkle remaining walnuts over top.
Meal right image

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