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I don’t know about you, but the holidays have left me feeling like a partridge in a pear tree. And not in a good way.
With all kinds of health and wellness goals and resolutions circling around social media this days, I decided I would join in on the fun and make a healthy salad that actually tasted good.
One that I would actually look forward to making again and again instead of it serving as a repentant, guild-laden, self-inflicted punishment following the fattening flurry of gingersnaps and eggnog and cheesy green chile casseroles and homemade ravioli (more on that later!).
I know what you’re thinking. Salad can never be as good as gingersnaps.
You might be right.
Actually, I’m certain you are.
But one thing is for certain, salad (not gingersnaps!!!) helps me reach my goals for the year.
Eating healthy greens makes me feel a lot better! This is real nourishment, right here.
So I give you this delightfully crisp salad, perfect for January and new beginnings. The homemade dressing is tart and sweet with a pop of ginger that goes perfectly with the pears.
Any pear could be used but I happened upon these very plump and very pleasing asian pears at the store.
Here’s what they look like.
They actually look more like apples and are crunchier than your normal Bosc or Bartlett variety. Any pear will do here. Just choose something seasonal and crisp.
Here’s the salad I’ll be eating all winter.Print
This salad makes two entree size salads that I’ll be serving with my zero point chicken chili or 4 smaller side salads.
I found all of these ingredients at my local grocery store. The sesame oil and rice vinegar can be found on the Asian section at your local store. I found the OrganicGirl protein greens at Whole Foods. It has fancy pea shoots in it and 5 grams of protein per serving. Greens with protein? What a time to be alive!
For the salad:
6 to 8 cups mixed greens of your choice. I used OrganicGirl protein greens.
2/3 cup fresh basil, julienned
2 asian pears or other variety of your choice, peeled and thinly sliced
1 shallot, minced
1/4 cup toasted almonds
For the Ginger Dressing:
1/4 cup mayonnaise
1/2 cup olive oil
2 TBS rice vinegar
2 TBS sesame oil
juice of one lime
two pinches of sugar
pinch of kosher salt
one-inch piece of peeled fresh ginger
1 clove garlic
For the dressing, put all ingredients into a food processor and whirl it into frothy perfection.
For the salad, throw it all in a bowl. Dress. Toss. Serve. You know what to do, fierce friend!
Avocados would be a great addition to this salad for a little extra richness!
Keywords: pear salad