Who said you can’t have a salad for Thanksgiving? Well you can — as a side dish! This salad is perfect for fall, and is very #lowcarb despite the inclusion of fruit. What you want is the flavor of the fruit, without eating a big piece of fruit. It makes all the difference.

🍎OXO Good Grips Salad Dressing Shaker (used in video):
https://amzn.to/2qfQcFG

🍎Essential Kitchen Tools And Books For Low Carb Living
https://www.amazon.com/shop/dot2trotslowcarbliving

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✅Pear & Arugula Salad
Serves 10
Total Carbs/Serving: 5.5g
Total Net Carbs/Serving: 4.5g
Nutrition: 172 Calories/2.3g Protein/16g Fat/5.5g Carbs/1.1g Fiber/4.5g Net Carbs

➡Ingredients
½ C + 1 tbsp. Extra virgin olive oil
3 tbsp. Fresh lemon juice
Kosher salt
Fresh cracked black pepper
5 oz. Arugula
2 C Sliced Bosc pear (can also use Bartlett or Asian pears)
3 oz. Fresh goat cheese, crumbled

➡Directions
1. Make your dressing by combining the olive oil and lemon juice in a container with a tight lid. Season with kosher salt and pepper. Shake well. Taste and add salt or pepper as needed.
2. Coarsely chop the arugula and place in a large bowl and add pears. Toss with dressing to cover the greens and the pear slices. Finally top with goat cheese crumbles.

🔔Additions
If serving with Thanksgiving dinner, consider adding chopped walnuts or unsweetened dried cranberries.