Tuesday, August 21, 2012

Romaine Salad with Pecans and Bosc Pear

Romaine Salad with Pecans and Bosc Pear
Makes 4-6 Servings

1 pound Romaine Lettuce Leaves (or you can substitute with baby spinach leaves)
1 cup chopped raw pecans
1 Bosc pear, peeled, cored, and sliced
4 green onions, finely chopped
1/2 cup chopped cilantro or parsley leaves
Juice of one small lemon
4 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey or maple syrup
1 teaspoon sea salt
1. Combine pear slices, green onions, lemon juice, extra-virgin olive oil, honey or maple syrup, and sea salt in a bowl and give all ingredients a good toss. Allow ingredients to sit and marinate for about 5 minutes.
2. Add romaine leaves, chopped cilantro or parsley, pecans, and gently toss again.
Serve immediately and enjoy this light, delicious, and healthy romaine salad with pecans and Bosc pear.
This recipe was adapted from a similar recipe found in a wonderful raw foods cookbook called Living Cuisine.

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