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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Arugula Salad with Pears and Roquefort Cheese

Source: dLife

Pears braised in port wine and tossed with arugula, endive, walnuts and cheese.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	75.2

Total Carbs	9.9 g

Dietary Fiber	1.8 g

Sugars	5.8 g

Total Fat	2.4 g

Saturated Fat	0.4 g

Unsaturated Fat	1.3 g

Potassium	65.9 mg

Protein	1.0 g

Sodium	89.4 mg

Dietary Exchanges 2.4 Fat, 0.2 Vegetables, 0.4 Fruits, 0.1 Meat, 0.0 Other Carbs, 0.0 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 each medium pears 1.0
1 each cooking spray 0.5
0 1/2 cup port wine 1.0
1 tsp sugar 1.0
1 tbsp white wine vinegar 1.0
1 tsp walnut oil 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 8.0
8 oz arugula 2.0
2 cup Greens, Belgian endive, fresh 0.25
0 1/4 cup crumbled blue cheese 2.0
2 tbsp chopped walnuts

Directions

Preheat oven to 400 degrees F. Spray baking dish with nonstick cooking spray.
Place pears on coated baking dish and pour port wine on top. Sprinkle with sugar, cover, and roast for 10 minutes. Uncover and roast another 15 minutes. Remove from oven and let cool completely.
Save 1 tablespoon liquid from the pan. Slice pears thinly.
Whisk together saved liquid, vinegar, oil, salt, and pepper.
Mix pears with arugula and endive. Toss with vinegar mixture. Top salad with cheese and nuts.