Arugula, Pear and Orange Salad

Added a few tablespoons of cooked white quinoa. Used half a large red pear. Cut up orange without skin and pith. Used champagne vinegar and added agave syrup to dressing. Delicious!

We all loved this salad. My wife doesn't like olives, so capers were a good substitute. You could add any protein to make it a main course; I used leftover hard boiled eggs with avocado, but don't leave out the orange. The sherry vinegar worked well with it; rice wine vinegar would be a good sub, and any greens work well. I'll ring the changes: crumbled sausages, grapefruit, feta cheese-- but I'll repeat this recipe for family and for pot lucks.

I love this salad. Perfect for the summer heat with a piece of grilled sea bass. We used Asian pears which add a bit more crunch than other pears. Also I took the membranes off of my orange(s) for a delicate texture.

Looked for change from the usual greens w evo. This salad scored. Great combo of mixins complimented by a tasty and simple dressing.

I rarely follow any recipe to the T, but I did for this salad. I made the alternate dressing under “TIP” and it was the best salad I’ve made in years—and I eat salad daily. The sweetness of the orange combined with the salty olive was to die for. Add a pinch of big flaky salt and fresh ground pepper. Yum.

hello, had no olives or fresh mint, instead, used dried mint in the dressing and added feta cheese and the sliced almonds.

I love this salad...I add walnuts, and sometimes beets if I want to make a full meal out of it. Asian pears work well too.

I liked this one! I was very skeptical of the mint and the olives together, but I used really good olives and the combo of the fruit, olives and mint with the bite of the arugula was delicious. I used the original dressing recipe, and I didn’t think it needed to bring anything else to a dish that already had so many great flavors, so I would make it again as-is.

This was good but the dressing needed more acid.

Wasn't sure about the combination of olives and fruit, but we loved it. I used butter lettuce (hubby doesn't like arugula), and added some toasted almonds. Delicious and would work with many variations of fruit.

The interesting combination of the fruit (didn't have an orange) with the arugula really worked for me, but the best part was the addition of the green olives, which really made it something special.

everyone liked the salad! I think that dijon mustard dressing was a bit boring and not bright for the salad. I will try the variation with the cilantro next time.

Basil works, too.

I would make this salad if there were a link to the dressing. As it is now, it is not useful.