Early in the week, I happened to be looking through the September issue of Every Day with Rachael Ray. It was right before lunch time and I found a salad that I couldn’t wait to make. Lucky for me, I had all the ingredients. In about five minutes, my light and healthy lunch was ready. Of course, I ate 2 cookies right after it so I guess the cookies and salad cancelled each other out. You can’t win them all, right?
Wild Arugula Salad With Pears (slightly adapted from Every Day with Rachael Ray magazine)
2 TBS olive oil
1 TBS lemon juice
5 oz. wild arugula
1 pear, cut into 8 slices
1/3 cup chopped, toasted hazelnuts
Salt and pepper
Shaved Parmesan cheese
In a medium size bowl, whisk the olive oil with lemon juice. Toss with the arugula, pear and hazelnuts. Season with salt and pepper to taste. Sprinkle with Parmesan cheese. Makes four servings or 2 meal size servings.