Ingredients
Salad:
- 5 ounces arugula spring salad mix
- 1 medium pear, sliced
- 3 ounces Parmesan cheese, shaved
- ⅔ cup red onion, sliced
- ¼ cup almonds, sliced
- ¼ teaspoon salt
- ¼ teaspoon pepper
Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey
- ½ teaspoon Dijon mustard
- 2 tablespoons chia seeds
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Combine Salad Ingredients: Add the arugula spring mix to a large bowl, then top with sliced pear, shaved Parmesan cheese, sliced red onion, and sliced almonds. Season with ¼ teaspoon salt and ¼ teaspoon pepper and gently toss to combine all elements evenly.
- Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, chia seeds, salt, and pepper until the dressing is thoroughly blended. Alternatively, place all dressing ingredients in a mason jar, seal tightly, and shake vigorously until emulsified.
- Dress the Salad: Drizzle a spoonful of the prepared vinaigrette over each serving of salad before serving to enhance the flavors and provide a balanced finishing touch.
Notes
- Use a ripe but firm pear to ensure a nice texture that complements the crunchy almonds.
- Shaving the Parmesan with a vegetable peeler creates delicate slices that meld beautifully with the salad ingredients.
- The chia seeds add a subtle crunch and nutritional boost, but they can be omitted if preferred.
- If you prefer a sweeter dressing, adjust the honey quantity to taste.
- This salad pairs well with grilled chicken or fish for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
