Pumpkin Seed-Topped Pear and Arugula Salad With Tangy Raspberry Dressing
I created this recipe trying to use healthy ingredients that my family enjoys, along with fresh raspberries from my garden. We think it tastes like a winner!
1/2 colive oil, extra virgin
1/4 clemon juice, fresh
1/2 csmashed red raspberries
1 tspdijon mustard
1/4 tspground black pepper
4 cbaby arugula salad mix
2 ozbroccoli sprouts
1 largered pear, cored, thinly sliced
1/2 cdried cranberries
1/2 cdried pumpkin seeds
How to Make Pumpkin Seed-Topped Pear and Arugula Salad With Tangy Raspberry Dressing
- Shake olive oil, lemon juice, smashed raspberries, honey, dijon mustard and pepper in a cruet or sealable container. Refrigerate until ready to serve.
- Place 1 cup baby argula mix onto each of 4 salad plates. Top with broccoli sprouts, sliced pears, cranberries and pumpkin seeds.
- Shake dressing and drizzle over salads. Serve immediately.
- 4 servings