I know I’m not the only one who does this – open the fridge, take out a bunch of random items, open the pantry, see what else you can find (nuts, dried fruit, honey) – all the while, trying to figure out how to make it work together. Well, that’s how this salad came about. And you know what? I like it. It treads on the strange side, I admit, but it’s really delicious and helped me push past the ”salad wall”. Oh ya, the salad wall is a real thing. It usually happens after X amount of days of eating salad for lunch and then blah – if you have one…more…bite…you just can’t. That’s when your salad needs a makeover, do-over, move over intervention. Try this!
The sweetness of pear, raisins, and carrots mixed with the tang of lemon juice, and the slight bitter of dark leafy greens works well together and is all together quite the palate pleaser.
Tangy vinaigrette over fresh, fruity pears, grated carrots and sultana raisins – for an enjoyable lunch or side salad.
- 4–6 cups of mixed leaf lettuce (baby arugula, baby spinach, red tip lettuce leaf)
- 2 pears – peeled, cored and sliced thinly
- 1/3 cup peeled, grated carrots
- 1/3 cup of sultanas raisins
- 1/4 cup thinly sliced green onions
- 4 tablespoons virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon raw sugar (optional)
- 1 teaspoon lime juice
- pinch of salt
- fresh ground black pepper to taste
- In a large bowl, layer lettuce, onions, carrots, pears, and raisins.
- Make the dressing by combining oil, vinegar, raw sugar, lime juice, salt, and pepper.
- Pour vinaigrette over salad and serve.
- Serving Size: 4