Pear Cucumber Salad with Balsamic & Shaved Romano Cheese

Arugula is a green salad leaf typically characterized by its peppery or bitter taste. Because of this, it is often mixed with other greens to balance out the flavor. My husband and I enjoy arugula, but my children have not acquired a taste for it yet. For my children, I prepare each of their salads with more spinach leaves to balance out the flavor of the arugula and then dice extra cucumbers and pears for them to eat without the vinaigrette. My goal is not for them to have an adult palate and appreciate the balsamic vinaigrette, just for them to receive the same nutritional value from the meal I prepare. With very little extra effort, this is possible and everyone is happy at the dinner table.

INGREDIENTS:

1 bunch arugula

2 cups baby spinach leaves

3 tablespoons fresh parsley, chopped
3 cups pears, peeled, cored, and cubed into 1/2-inch pieces
3 cups English cucumber, halved, seeded and cut into 1/4-inch slices
3 T balsamic vinegar

1 tablespoon olive oil
Sea Salt

Fresh ground pepper
3 ounces Romano Cheese, shaved

DIRECTIONS:

1. Thoroughly wash arugula and spinach. Spin dry and then place in large salad bowl. Add chopped parsley and mix well.

2. Combine pears, cucumber, vinegar, and oil in medium size bowl. Season to taste with salt and black pepper. Mix well. Refrigerate for up to 2 hours or until ready to serve.

3. Spoon pear-cucumber mixture over greens and toss well.


4. Top with shaved Romano (or Parmesan cheese). Serve.

Recipe from FoodNetwork, courtesy of Robin Miller; Modifications mine.

Serves 6-8. Each serving contains: Calories 134; Total Fat 5.5g; Saturated Fat 2.0g; Cholesterol 10mg; Sodium 145mg; Total Carbohydrates 18.0g; Dietary Fiber 4.3g; Sugars 10.5g; Protein 5.9g; Vitamin A 60%; Vitamin C 36%; Calcium 25%; Iron 10%

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