2015-10-19

Pear & Spinach Salad with Candied Walnuts

Number of Servings: 2


INGREDIENTS:

Salad:
- 60g walnuts/pecans
- 1tbsp coconut oil
- 1tbsp light brown sugar
- 200g greens: spinach/romaine
- 2 pears, cored and thinly sliced
- 30g dried cranberries

Dressing:
- 3tbsp balsamic vinegar
- 1tbsp extra virgin olive oil
- 1tbsp honey
- 1tsp wholegrain mustard
- 1/4tsp salt
- 1/4tsp ground black pepper

1 In a frying pan heat coconut oil over medium high heat. Add brown sugar and stir until it’s dissolved. Add walnuts and toss until they are evenly coated. Pour nuts on a baking sheet lined with foil and allow them to cool completely.

2 To make the dressing, whisk together vinegar, oil, honey, mustard, salt, and black pepper. Set aside.

3 Onto the serving plates, arrange spinach, followed by sliced pears and dried cranberries. Pour over the balsamic vinaigrette just before serving. ENJOY!!!

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