{"id":811,"date":"2012-10-17T09:42:18","date_gmt":"2012-10-17T14:42:18","guid":{"rendered":"https:\/\/www.bu.edu\/scnc\/?p=811"},"modified":"2016-03-02T17:56:07","modified_gmt":"2016-03-02T22:56:07","slug":"fruit-up-your-salad","status":"publish","type":"post","link":"https:\/\/www.bu.edu\/scnc\/2012\/10\/17\/fruit-up-your-salad\/","title":{"rendered":"Test Kitchen: Fruit up your salad"},"content":{"rendered":"

<\/a> By Bianca Tamburello, Dietetics Student, Sargent College<\/a><\/p><\/blockquote>\n

Two weeks ago at the KJ SC Test Kitchen, we sipped tea with our pinkies pointing up toward the ceiling and prepared a fancy SC Arugula and Roasted Pear Salad with pine nuts.<\/p>\n

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Adding fruit to your salad is a great way to get your daily servings of fruits and vegetables at the same time. Isn\u2019t multitasking terrific?<\/p>\n

Check out this simple recipe for SC Arugula and Roasted Pear Salad<\/p>\n

Recipe Recap<\/strong><\/p>\n

First, we peeled, cored and cut the pears lengthwise and coated them evenly with sugar and butter. The pears were then smoothed onto a baking sheet in a single layer. We baked the pears for 15 minutes on each side at 400 degrees.<\/p>\n

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Next, we roasted the pine nuts until toasty brown for about 5 minutes.<\/p>\n

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We even made our own salad dressing! We simply whisked together the oil, vinegar, garlic, salt, pepper, mustard, and maple syrup. Then we coated the arugula in the dressing and plated the leaves. Finally, we fanned out the roasted pears and sprinkled pine nuts on top.<\/p>\n

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Future suggestions<\/strong><\/p>\n

This recipe was delectable, but there is always room for improvement!<\/p>\n