Pear and Arugula Salad with Fennel and Caraway

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Pear and Arugula Salad with Fennel and Caraway


  • 3/4 cup lemon juice
  • 1/4 cup apple cider vinegar
  • 1/2 lb fresh fennel bulb, sliced thin
  • 1 No. 10 can pear halves in juice, drained and juice reserved for another use
  • 1 Tbsp maple syrup
  • 1/2 cup olive oil
  • 1 Tbsp caraway seeds
  • 1-1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup fresh dill weed, washed and dried
  • 1-1/2 lb arugula, washed and dried


Add lemon juice and vinegar to a non-reactive container. Add fennel and let soak 30 minutes, stirring occasionally. Drain fennel, reserving liquid for dressing. Return drained fennel to container or hotel pan. Add drained pears, cover and refrigerate until ready to assemble and serve.

To make dressing: Add drained liquid from fennel and maple syrup to blend and pulse to combine. Slowly and in an even stream add olive oil with blender running. Add salt, pepper and caraway and mix by hand. Hold for service.

To assemble salad: Add dill weed and arugula to fennel and pears. Add dressing and gently toss ingredients to coat.


Yield: 15 servings, 1 cup each


  • Calories: 191.7
  • Calories from Fat: NA
  • Fat: 8g
  • Saturated Fat: 1g
  • Cholesterol: 0g
  • Sodium: 269mg
  • Carbohydrate: 30.7g
  • Dietary Fiber: 5.9g
  • Sugar: 18.5g
  • Protein: 2.1g
  • Vitamin A: 1124.8IU
  • Vitamin C: 12.3mg
  • Calcium: 108.3mg
  • Iron: 1.6mg

Recipe By: Recipe courtesy of: Dylan Bliss, Monterey Peninsula Unified School District