24 Jul 2017 Pear Feta Salad & Exciting New Web Page
This fabulous and mouth-watering salad is inspired by one that my sister-in-law recently started making. The salad is so good, it’s addictive! Easy to prepare, healthy and delicious, crunchy and sweet, as well as pleasing to the eye and the palate, it’s a winner every time.
Pear Feta Salad
For the bed of the salad, use romaine lettuce (washed and checked), or baby spinach leaves (washed and checked), or a mix of both kinds of greens.
On top of the greens, add:
One cubed, firm, unpeeled Bartlett pear; diced peeled cucumber; cubed avocado; crumbled feta cheese (sheep’s feta is recommended for this recipe, due to its briny, tangy flavor); and a handful of honey glazed pecans, chopped.
(Unless you have nut allergies, do not omit the pecans – even if you generally do not eat pecans! They give this salad an exceptional crunch, delicious sweetness, and an addictive flavor.)
Optional add ins:
Chic peas (for a great and easy protein boost), thinly sliced red onion, handful pomegranate arils.
1/4. c. lemon juice, 1/3 c. pure maple syrup, 2 T. oil, dash black pepper, 2 T. mayonnaise. Mix all together and pour over salad (you may have excess, which will store nicely in the fridge).
Creamy Balsamic Dressing
1 c. mayonnaise, ¼ c. sugar, ¼ c. balsamic vinegar, 2 Tbsp. cold water, dash ground black pepper, 1 cube frozen garlic, 1 cube frozen parsley, 2 Tbsp. olive oil. (Store excess dressing in the fridge. It’s delicious on top of other salads as well.)
In a pinch, you can use bottled, or store-bought, balsamic vinaigrette dressing to dress this salad.
To make this salad a complete meal, serve it with a piece of grilled or baked salmon on top, or a scoop of tuna salad.
In other website news…. Be sure to check out the newest web page on my site: Recommended Reading. This page was inspired by all of you who suggested that I should include recommended books on the site. Enjoy and happy, meaningful, and inspired reading!
בתאבון ובברכת בשורות טובות,