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Ensalada de Arugula[email protected] of Dreams in Heels Blogazine , Celebrity Venezuelan Chef Carlos La Cruz bring us a fun trendy arugula salad with a Juice that is the nectar of health you’ve been waiting for. Or at least it’s the best way to get your daily dose of xanthones. Those little guys (XANTHONES) , the partial namesake to XANGO, are what’s making your respiratory health, immune health, intestinal health, joint health—and just overall health—better every day xango contains proprietary, pureed mangosteen fruit. And yes, it’s pretty delicious, too and perfect for a healthy salad dressing, this juice has this distinct taste. Here I’ve mixed it with other flavors, but it can be used on its own to enhance a salad, a dip or a savory pastry. The pepperiness of the arugula and the soft pear along with the sweet cherry tomatoes are unforgettable. Enjoy Your Fun Dieting!

 

ARUGULA SALAD WITH PEARS & XANGO DRESSING

Ingredients

2 medium pear
1/4 cup peanut and olive oil, combined.
Sea salt
Juice of 1 lemon
1 Tbsp Dijon mustard
1/4 cup xango juice
1/4 cup extra virgin olive oil
1 clove garlic
1/4 cup balsamic vinegar
1/4 cup Agave Nectar
4 large handfuls arugula leaves
1 small red onion, thinly sliced
2 cups cherry tomatoes, sliced
Salt and pepper
1/2 cup fresh pomegranate seeds
I table spoon of fennel seeds

Preparation

Preheat the oven to 400°F.

Peel and cut the pear into thick rounds of about 1 inch thick, brush both sides with oil, sprinkle with sea salt and place on a shallow baking sheet. Place in the oven to roast until golden and cooked through, about 15 minutes. Remove, cool completely and slice each round in half. Set aside.Using a mortar and pestle, crush the fennel seeds and garlic to make a paste. Add the balsamic vinegar, honey, lemon juice, Dijon mustard, Xango Juice and olive oil. Whisk together to emulsify the dressing. Set aside in a shallow serving platter lay the arugula leaves. Sprinkle the onion, tomatoes, salt and pepper on top. Toss to combine. Scatter the pear slices on the salad.Drizzle some dressing all over. Garnish with pomegranate seeds. Serve immediately, with crusty olive bread and olives on the side.

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