When I was in high school, I would fry up some hashbrowns and put them on fresh picked romaine lettuce. I called it my breakfast salad. I know, it sounds weird, but I urge you to try it!!
This salad was created from an idea at a raw food blog that I can't find now. I was looking for a raw pea soup recipe, and found the salad, too. We didn't like the soup.
Well, my daughter LOVED it, but my husband and I didn't like it.
The salad was great! The dressing I made was mediocre, but it would be fantastic with any raspberry vinagrette, balsamic vinagrette, apple cider vinagrette, etc. Get creative!
There is so much happy in this salad. Antioxidants from the berries and onions, healthy fats from the avocado and flax, and we always need more spinach in our diets!
Note: I made this in February. I used frozen berries and I loved it. So don't feel like you need to spend $8 on a tiny little container of blueberries for this salad!
Berry Pear Salad
Preparation 10 minutes
Cook 0 minutes
Serves 2
1 6 oz bag spinach
1 ripe pear, cored and sliced thin
2 thin slices of red onion
2 handful berries, I used a frozen mix with blueberries, blackberries, and raspberries
1 avocado, pit removed and sliced
Ground flax seeds
Arrange spinach on plate. Place all other ingredients on top of spinach in a pretty pattern. Enjoy with your favorite vinagrette!
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