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Ingredients
For the Pear Nectar Vinaigrette:
1 can (9.6 oz.)
GOYA® Pear Nectar
1 tbsp.
GOYA® Lemon Juice
1 tbsp.
Dijon mustard
½ tsp.
GOYA® Minced Garlic
¼ tsp.
freshly ground black pepper
For the Salad:
6 cups
baby arugula, rinsed and dried
2
pears, cored and thinly sliced
3 oz.
fat-free feta cheese, crumbled
¼ cup
toasted walnuts
Directions
Step 1
Bring pear nectar to boil in small saucepan over medium-high heat. Reduce heat to medium-low. Simmer, stirring occasionally, until nectar thickens and reduces to ¾ cup, about 10 minutes; set aside until cool.
Step 2
Transfer reduced nectar to medium mixing bowl. Stir in lemon juice, mustard, Sazonador Total, garlic and pepper until combined. Using whisk, add olive oil in slow steady stream, whisking constantly to combine. Set aside. (note: this vinaigrette yields 1 ¼ cups. Store left-over vinaigrette in sealed container in refrigerator for up to 1 month).
Step 3
In large salad bowl, toss together arugula, pears, feta, walnuts . Divide Salad evenly among serving plates. Drizzle 1 tbsp. dressing over each portion. Serve immediately.
New from Goya
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