A while back, Wisconsin Cheese reached out to me to develop a recipe for the Harvest edition of their online magazine. They wanted to include an easy, seasonal lunch recipe.
Today, I’m sharing that recipe, now that it’s live in their magazine. The magazine has some great recipes from other bloggers out there – I recommend “flipping” through the pages (virtually, of course.)
You can find the recipe here, if you don’t feel like scrolling to the bottom of this post. I’ve also posted the nutritional information at the bottom, since the magazine doesn’t list it.
It’s no surprise that I like sprucing up my salads with spiralized veggies and fruits, hence Sunday’s recipe. With this salad, I’m using pear, but other suitable raw fruit and veggies for this purpose include:
- Potatoes (ie sweet potato noodles)
I know what you’re thinking, “Oh, what’s the difference? I might as well chop these veggies up and add them to my salad.” But I’m telling you, vegetables and fruits in noodle forms changes the taste and intensity.
Plus, there’s more veggie in every bite – the chopped ones always fall to the bottom of the plate or bowl and you’re left with the “good stuff,” after eating uneventful forkfuls of spinach. With noodles, they intertwine with the lettuce and fluff up the salad. Plus, veggies are fibrous and help fill you up!
Pears are a wonderful way to add sweet flavor to a salad – they’re velvety, smooth and I think, totally underrated. I’ve been snacking on them nonstop since they started carrying them at my farmer’s market!
If you’d like to check out other ways to use spiralized veggies in salads, check out my Pinterest board or click here to see them all on the blog.
Check out this simple arugula-pear salad by clicking here. The blue cheese is the kicker.. I mean, you just can’t go wrong with blue cheese and pears.
What are your favorite ways to spruce up salads?
Nutritional Information & Recipe
You can find the recipe by clicking here.
Pear Noodle and Arugula Salad with Blue Cheese
- Greek Yogurt Balsamic Dressing:
- 1/4 cup nonfat plain Greek yogurt
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
- 2 Bosc or Anjou pears cut into noodles using vegetable spiral slicer
- 4-5 cups baby arugula about 4 1/2 ounces
- 3/4 cup walnuts
- 1/2 cup 6 ounces Wisconsin blue cheese, crumbled
- Place ingredients for Greek yogurt balsamic dressing into bowl and whisk together to combine thoroughly. Set aside.
- In bowl, combine pear noodles, arugula, walnuts and blue cheese. Toss to combine thoroughly.
- Serve salad drizzled with Greek yogurt dressing.