Ingredients
- 2/3 cup pear nectar
- 3 tablespoons seasoned rice vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon coarsely ground black pepper
- 1 fennel bulb
- 2 cups arugula leaves
- 2 cups romaine lettuce leaves
- 2 small ripe pears, cored and thinly sliced
- 1/2 of a small red onion, thinly sliced and separated into rings
- 1/4 cup broken walnuts, toasted
- 1 ounce Parmesan cheese
Description
Fresh, Sweet, Crisp Pears Loaded With Soluble Fiber Are Tossed With Calcium- And Potassium-rich Fennel For This Side Salad.
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