This was a super easy and delicious salad that the whole family loved. It’s great for hot summer days when you don’t want anything heavy. The bright pink of the dressing against the greens makes for a beautiful presentatio. If there could be such a thing as a dessert salad, this would be it. Just assemble the following:
I started with some Chicken Savoy (recipe in the Maximized Living Nutrition Plans book) but any type of sliced chicken will do.
1 Pear, sliced
Candied Walnuts– 2 handfuls walnuts (I made extra for snacking), 2 tablespoons melted butter, xylitol & cinnamon to taste. Mix nuts with butter, xylitol & cinnamon. If desired, you can LIGHTLY roast them in the oven and let cool or just set them aside without roasting.
Fresh Raspberry Vinaigrette
1/2 cup grapeseed oil
a couple of pinches of stevia
1 tsp Dijon mustard
3 tablespoons red wine vinegar or balsamic vinegar
1 tsp fresh lime juice
salt and pepper to taste
half of 1/2 pint fresh raspberries, about 1/2 cup (you can also use frozen raspberries if desired)
Combine all ingredients except berries in food processor or blender and process briefly to emulsify. Add berries and process until liquid.
Makes about 1 1/4 cups. Store in fridge and shake or whisk well before using again.
OPTIONAL: gorgonzola or goat cheese crumbles