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The Perfect Salad (mine at least)

31 Mar

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This is one serving but you can make this for the family too…just increase
ingredients accordingly. For me it gets me to want to eat a lot of salad so that’s a
good thing and it’s a great one for lunch or dinner.

2 cups Mixed organic greens (I like some arugula and baby spinach as well)
Pickled Pear or Granny Smith Apples (recipe to follow)—just a few pieces
6 Cherry tomatoes cut in ½ (try to get different colored ones like orange, green,
red and yellow)
1/4 c Chopped Red Onion, green onion (scallion) is ok too.
1/3 c Fresh or frozen green peas (just blanch them briefly in boiling water)
Crumbled Cheese (about ¼ c) best choices are either creamy goats, some kind
of blue, feta or boccocini but use what you like. I love Gorgonzola or an herb
goats. Feta is nice too and adding some Calamata olives if using feta is great.
¼ c Toasted Spiced Pecans or walnuts (recipe to follow)

Serve with a Cider Vinegar Dressing (recipe to follow).

The nice thing about this salad is that is seems really special but you can have
the pecans, pears/apples and dressing made up ahead and stored so that when
in a hurry, that’s all done and it’s just a little bit of prep.

Pecans: Melt 3 TBSP unsalted butter in a saucepan. Add a splash of
Worcestershire sauce and a splash of Tabasco…more if you really like it hot.
Also add, ½ tsp salt and pepper and ½ tsp granulated garlic. Melt the butter and
stir. Remove from heat and add 1 c pecans (walnuts are ok too). Stir to coat and
pour all into a pie tin.
Place in the oven on 350 F until fragrant. About 5 to 10 mins.
Watch them carefully as they can burn easily. Remove from oven and cool. Store
in fridge.

Dressing:

cider dressing

I just put all into my Vitamix (high speed blender) and blend.

1/3 cup raw unfiltered organic cider vinegar. I use Braggs.
1/3 cup Dijon mustard
1/3 cup raw honey or agave can work too
1/3 cup mayonnaise (I use Chosen Foods Avocado Oil Mayo)
1 tsp salt and pepper

Spiced Pears or Apples: This is for one small jar using one pear or apple so
adjust accordingly.

Make the brine:
1/2 c. white sugar
1/2 c. water
1/3 c. vinegar (I use raw coconut vinegar but cider vinegar or white wine vinegar
are ok too.)
¼ tsp salt
1 large pear, cut up into thin slices. I didn’t peel.
1 cinnamon stick

Mix water, vinegar, sugar and salt. Bring to a boil. Put sliced pear into a small
mason jar with the cinnamon stick. Pour hot brine over them and let them sit for a
couple of hours before using. Store in the fridge.

To serve salad…Place all ingredients in your serving bowl and toss with dressing.
Make this into a real meal with some left over roast chicken or other left over
meat or fish of your choice.

mayo

 

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One response to “The Perfect Salad (mine at least)

  1. Co-Creative Health Solutions

    May 15, 2016 at 12:19 am

    Heads up…pears won’t keep nicely in the pickling brine so just make enough to use for the same day. Apples (especially Granny Smith) hold up better for longer storage.

     

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