Arugula Salad With Pear, Blue Cheese And Apricot Vinaigrette Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
459
FAT
112%
CHOL
21%
SOD
54%

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Ingredients for 4 servings

1 ripe pear, thinly sliced

1 head bibb lettuce, torn

8 ounces Maytag or other blue cheese, crumbled

1/4 cup apricot all fruit spread, found near jams and jellies (preferred brand Polaner)

Salt and freshly ground black pepper

2 bunches arugula, washed and dried, stems trimmed (Look for 5 or 6 ounce sacks of washed and trimmed arugula leaves, available in some markets)

2 tablespoons white wine vinegar

1/3 cup extra-virgin olive oil, eyeball the amount

1/2 lemon, juiced

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