Salad:
Fresh Spinach
Fresh Kale (Green or Black)
1 large, ripe Anjou Pear
1/2 of a ripe avocado
1/2 cup chopped roasted almonds (*I buy raw and roast them myself so I know there isn't any added oil)
Dressing:
*This recipe makes enough dressing to store for future use. I usually have 2 or 3 homemade dressings in my fridge for quick access during the week...they also get better over time! But a good rule of thumb is to use them up within a week or so since they are fresh and could go bad. They are also great as marinades if you don't think you'll use them all on salads :).
1/2 cup EVOO
2 tsp honey (for those vegans who do not eat honey, agave syrup
will work just as well)
1/4 fresh lemon juice
Cracked pepper to taste
Sea salt to taste
Put into resealable container and shake until well blended (it will appear somewhat creamy) and store in refrigerator until ready to use!
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