Arugula pear salad

C. Lipori (organic cook)


This was another "guessipe" I tried out with ingredients I love. I always use high quality organic ingredients but you could use conventional ingredients as well.
I tried adding bacon but honestly, didn't really notice it that much as the gorgonzola cheese is a pungent cheese and kind of takes over the flavor.
When I use one package of arugula it seems it's more of a chunky salad unless I use two packages. But who knows, maybe you like chunky salads?
If the cheese crumbles are really big break them up so they are smaller.


☆☆☆☆☆ 0 votes

15 Min
No-Cook or Other


  • 1 to 2 pkg
    prewashed baby arugula in the 4 oz containers.
  • 1 pkg
    gorgonzola cheese crumbles 5 oz package
  • 1 medium
    red pepper, chopped
  • 1 medium
    pear, chopped
  • 1 medium
    cucumber, peeled and chopped
  • 1/2 c
    extra virgin olive oil
  • 2-3 tsp
    balsamic vinegar
  • 2-3 clove
    fresh garlic, pressed
  • 1 tsp
    himalayan salt
  • 1/2 tsp
    black pepper
  • 4 slice
    bacon cooked and crumbled(optional)

How to Make Arugula pear salad


  1. To start dressing: Put oil, pressed garlic, salt, pepper and vinegar into small bowl. Set aside.
  2. In large salad bowl, empty container/s of arugula, add in (chopped) cucumbers, pepper and pear.
  3. With a whisk, whisk up oil and ingredients till mixed well. Then pour over top of vegetables and fruit in the large salad bowl.
  4. Mix up the oil mixture with the vegetables and fruit with salad fork and spoon till dressing is covered the vegetables and fruit well.
  5. Pour in the gorgonzola crumbles and mix well, then serve into bowls. Garnish with a few cheese crumbles.
  6. Optional: crumble bacon into salad mixture.

Printable Recipe Card

About Arugula pear salad

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy

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