Salad
This salad pairs well with pomegranate vinaigrette.
- 1 pear, diced
- 1/4 cup feta cheese
- 1/2 cup walnuts, chopped
- 2 Tbsp cranberries
- 1 bag spring
- Add spring mix to bowl and cover with toppings.
Published: Sunday, September 15th, 2013
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- 1 large bunch kale, stalks removed and discarded, leaves thinly sliced
- 1 lemon, juiced and divided
- 1/4 cup olive oil, plus extra for drizzling
- Kosher salt
- 2 tsp honey
- Freshly ground black pepper
- 1 mango, diced
- 3 Tbsp shelled sunflower seeds
- In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt.
- Massage the kale with hands until it starts to soften and wilt (about 3 minutes) and set aside.
- In a small bowl, whisk remaining lemon juice with the honey and black pepper.
- Slowly add the 1/4 cup of olive oil while whisking.
- Pour the dressing over the kale, and add the mango and sunflower seeds.
Published: Tuesday, February 21st, 2012
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*If you want to make this sauce as a salad dressing, add a small amount of vinegar until it is the taste/consistency you would like.
- 6 Tbsp mayonnaise
- 1 Tbsp dijon mustard
- 1 Tbsp honey
- pinch of salt
- Mix all ingredients together.
- Refrigerate until ready to serve.
Published: Monday, September 26th, 2011
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- 1 pint grape or cherry tomatoes
- 1 cup fresh mozzarella balls
- 5 large basil leaves, diced
- 2 Tbsp balsamic vinegar
- 1 tsp olive oil (Wildtree basil pesto grapeseed oil works well)
- Mix all ingredients together.
- Serve chilled.
Published: Sunday, August 21st, 2011
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