I created this salad for a summer night. Perfect with chilled champagne.
- Carbohydrate 5.32102 g
- Cholesterol 30.80025 mg
- Fat 9.498745 g
- Fiber 0.891000035405159 g
- Protein 10.95366 g
- Saturated Fat 6.03332275 g
- Serving Size 1 1 Serving (101g)
- Sodium 412.94025 mg
- Sugar 4.43001996459484 g
- Trans Fat 0.527317749999999 g
- Calories 149 calories
Step-by-step
- Mix ingredients together.
- Add dressing to taste.
How many portions does this leafy arrangement actually yield when doubling or tripling quantities for a larger table? When adjusting ingredient volumes upward, maintaining the ratio of fresh greens to dense mix-ins prevents the bowl from becoming overly weighed down by heavy dairy blocks. Careful scaling transforms a simple side dish into a substantial component of a larger meal without sacrificing texture or balance.
- Multiply every component by the exact factor of your desired head count rather than eyeballing the cheese and fruit additions, because concentrated elements like dried blueberries and crumbled blue cheese dominate smaller green volumes very quickly.
- Slice the red Bartlett pear just before service and toss the pieces in a small amount of the raspberry vinaigrette to prevent enzymatic browning while the acid simultaneously softens the raw fruit flesh.
- Store washed arugula and grated cheeses in separate airtight containers lined with dry paper towels for up to 24 hours prior to assembly, keeping moisture away to prevent premature wilting of the delicate leaves.
Assembling the components too far in advance causes the delicate arugula leaves to collapse under the weight of the heavy cheeses and dressings. Keeping the vinaigrette separate until the exact moment of service ensures every element retains its distinct texture.
