Been craving salads lately…

Usually, when I decide to make a salad I toss a bag of greens with dressing and call it a day. This one is amazing and doesn’t really take that much more effort…

3 firm-ripe pears (Anjou or Bartlett)
1 tablespoon extra-virgin olive oil
1 tablespoon Splenda® or sugar substitute
1 box prewashed arugula (about 7 oz)
1 small head frissee, core removed, leaves torn into bite-sized pieces
½ cup pomegranate seeds
¼ cup vinaigrette, preferably balsamic or white-wine flavor

1. Preheat oven to 450°F; set oven rack at lowest position. Place foil-line baking sheet in oven to warm. Peel, then halve each pear lengthwise. Remove core. Place cut-side down on counter; slice lengthwise into 5 long pieces. In a medium bowl, toss slices with oil and Splenda®. Place on a warmed baking sheet; bake 10 minutes. Flip; bake 10 minutes longer.

2. In large serving bowl, toss arugula and frissee with vinaigrette. Add pomegranate and pears; toss to coat. Serve immediately.


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