An extraordinary combination of flavors. If you’ve never tried arugula, you’ll be surprised: It tastes almost as if it’s been roasted. You could use grated Parmesan cheese, but I think the bigger pieces of thinly sliced
Parmesan make a difference in the salad’s flavor.

Yield: 2 generous servings, each with 9 grams of carbohydrates and 2 grams of fiber, for a total of 7 grams of usable carbs and 3 grams of protein.

INGREDIENTS

• 3 1/2 to 4 cups washed, dried, torn-up arugula
• 1/2 ripe pear, cut in small chunks or slices
• 3 tablespoons extra-virgin olive oil
• Juice of 1 lemon
• Salt and pepper
• 2 tablespoons very thinly sliced bits of Parmesan cheese

INSTRUCTIONS

1. Combine the arugula and pear in a salad bowl.
2. Add the olive oil, and toss well.
3. Add the lemon juice, salt and pepper lightly, and toss again.
4. Top with Parmesan.
5. Serve and enjoy!