Arugula & Pear Salad

1. To prepare dressing: Whisk shallot, broth, oil, vinegar, mustard, salt and pepper in a small bowl.
2. To prepare salad: Toast walnuts in a small dry skillet over medium-low heat, stirring, until fragrant, 2-3 minutes. Transfer to a small bowl and let cool.
3. Just before serving, cut pears into 16 slices each. Place in a large bowl. Spoon on 1 tablespoon of the dressing and toss to coat. Add lettuce, arugula and the remaining dressing; toss well. Divide among 8 plates. Top with the walnuts.

Tips

To Make Ahead: Cover and refrigerate the dressing (Step 1) for up to 2 days.

Per serving: 132 calories; 10 g fat (1 g saturated fat, 5 g mono unsaturated fat); 0 mg cholesterol; 10 g carbohydrates; 2 g protein; 2 g fiber; 94 mg sodium; 215 mg potassium

Nutrition Bonus: Vitamin A (30% daily value).

Exchanges: 2 vegetable, 2 fat

Contributed by: EatingWell.com

Besides giving this salad a nutty crunch, walnuts are a rich source of omega-3 fatty acids, as well as vitamins, minerals, protein and antioxidants. For an added flavor dimension, crumble some Gorgonzola cheese over each salad.