Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Pear and Parmesan Arugula Salad with Lemon Juice and Olive Oil
Serving Amount
Ingredients
3 cup arugula
1 pear, thinly sliced
1⁄4 cup shaved or freshly grated parmesan
1⁄2 lemon
3 tbsp olive oil
Salt and pepper to taste
Instructions
Step 1
For the salad: In a large bowl, combine arugula, pears and parmesan.
Step 2
For the vinaigrette: In a small bowl, whisk juice from lemon half with olive oil, salt and pepper. Drizzle over salad.
Step 3
Toss well.
Step 4
Top with shaved or freshly grated parmesan and serve immediately.
