Two trips to Florida in a few weeks means I needed this salad. Big time.
It can be so hard to eat healthy while traveling. Especially because C and I usually have an extensive of indulgent items we crave when we visit Florida. All of which are totally better than a sucky salad (expect this one); none of which are particularly healthy. Not to mention they are so, so good.
I knew when I got home I needed to try and off set the Pub Subs, fried okra, Blue Bell Banana Pudding Ice Cream, and beer; some how at least. I mean, I danced my face off at the wedding we went to, but let's be honest, I needed a reset button.
It is all I was craving towards the end of our latest trip.
My current obsession: arugula. It has a bright, peppery kick I can't get enough of.
I always like to add a bit of sweetness to my salads, and I had a nice ripe pear for this one. The brown rice adds a little more substance and protein to help everything stick to my bones a little it longer.
I keep the dressing simple with oil and vinegar and then top it all off with some toasted walnuts, salt and pep. Now, eat and hit reset.
Pear, Arugula and Brown Rice Salad
2 cups/1 large hand full arugula
1/4 cup chopped pear
1/2 cup cooked brown rice (or any other grain of your choice)
1 tablespoon walnuts, toasted
2 teaspoons walnut oil
2 teaspoons white balsamic vinegar
salt and pepper to taste.
Cook rice according to package directions. I actually keep frozen rice on hand for quick salads and sides.
In a small skillet over medium heat, toast walnuts until they begin to brown and become fragrant, about 5 minutes. While toasting, stir the walnuts to ensure they don't burn and toast evenly.
In a medium salad bowl, combine the arugula, walnut oil, and balsamic. Top with brown rice, pears, and walnuts. Add salt and pepper to your liking and go for it. Guilt free.
It feels so good to hit reset.