The Perfect Salad (mine at least)

31 Mar


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.


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.



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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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