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Arugula and Pear Salad With Toasted Walnuts is a salad recipe that takes about 45 min from start to finish and serves 4. It calls for 9 ingredients across 3 steps, and is rated easy. A serving works out at around 171 kcal with roughly 2 g of protein. Filed under gluten free, dairy free, paleolithic and lacto ovo vegetarian.
| Nutrient | Amount per serving | Share of reference intake |
|---|---|---|
| Energy | 171kcal | 9% |
| Fat | 12g | 17% |
| Carbohydrate | 16g | 6% |
| of which sugars | 10g | 11% |
| Fibre | 4g | 13% |
| Protein | 2g | 4% |
| Sodium | 159mg | 7% |
Reference intake of an average adult (8400 kJ / 2000 kcal). Fibre is measured against the 30g daily recommendation, which has no statutory reference intake. Figures are an estimate calculated from the ingredient list.
| Allergen | Status |
|---|---|
| Tree nuts | Contains |
| Mustard | Contains |
| Sulphites | May contain |
| Gluten | Free from |
| Crustaceans | Free from |
| Eggs | Free from |
| Fish | Free from |
| Peanuts | Free from |
| Soya | Free from |
| Milk | Free from |
| Celery | Free from |
| Sesame | Free from |
| Lupin | Free from |
| Molluscs | Free from |
May contain means it depends on the brand you buy — check the label on the product itself.
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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