Makes 4 to 6 servings
For a change of taste, try the sweet and nutty combinations in this pecan pear salad as a starter or side dish with a creamy carrot or squash soup; seafood, poultry or beans; and brown rice, quinoa, roasted potatoes or whole-grain bread. For one-dish dining, fan thinly sliced grilled, roasted or baked chicken or turkey over individual salad portions and serve with a side of roasted potatoes, brown rice or whole-grain bread.
• 8 heaping cups greens
• 1 cup edible flowers, optional
• 2 peeled, cored and thinly sliced Bosc, Bartlett or Anjou pears (if preparing salad ahead, lightly toss with lemon or orange juice to prevent discoloration)
• ½ to ¾ cup Creamy Poppy Seed Salad Dressing or Mustard Honey Dressing
• ¼ to ½ cup lightly toasted pecans
• Freshly ground black pepper, optional
1. Layer lettuce, optional flowers and sliced pears in a 3-quart bowl. If packing salad for lunches, divide between 4 glass containers with lids and pack dressing in small jars.
2. Drizzle salad with dressing and toss to coat. Taste and add a little more dressing as needed to moisten. Add pecans and optional black pepper, and serve. Cover and refrigerate leftovers and use within 24 hours.
Rachel Albert-Matesz, a food and health writer, healthy cooking coach and co-author of the award-winning book The Garden of Eating: A Produce-Dominated Diet & Cookbook (Planetary Press, 2004) lives in Phoenix. For more information about her book, classes and services, visit www.TheGardenOfEatingDiet.com.
Click here for the original article, Green Salad Ideas.
Sit in on dozens of practical workshops from the leading authorities on natural health, organic gardening, real food and more!LEARN MORE