I've still been keeping an eye out for yummy, healthy looking salads thats main ingredient isn't lettuce....just to change things up because I get sick of munching on lettuce every day at lunchtime.
I came across these recipes on the Kashi website where they had this tool called The Naturalizer. You could pick a favorite recipe and they would give you a healthy alternative. I tried to look it up again to leave a link, but it looks like they took the tool off their website. They give credit, however, to eatingwell.com for the recipe.
This recipe was really yummy, and easy. Some recipes that have you make your own dressing, the dressing has as many ingredients as they salad does, and it time consuming. I didn't mind that so much before the days of kiddos, but when I'm making a salad these days, there is usually something else to go with it, and I can't spend another 15 minutes on the salad dressing. So this dressing has three ingredients, and is a snap, but tastes amazing. Two thumbs up from all 5 of us. :)
(I used Braggs Apple Cider Vinegar, and Colorado Ambrosia Honey Co. raw and unfiltered honey, and sea salt in the dressing. ) I recommend using Butter lettuce if you can, it went really well with this.
Bartlett or Anjou pears are used in this salad for their crisp texture. The nut and cheese combination sets the tone of the dish—white Cheddar and pecans is decidedly American. For an Italian twist, try a good Parmesan with some toasted walnuts.
Makes 6 servings, 1 cup each
ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
EASE OF PREPARATION: Easy
4 stalks celery, trimmed and cut in half crosswise
2 tablespoons cider, pear, raspberry or other fruit vinegar
2 tablespoons honey
1/4 teaspoon salt
2 ripe pears, preferably red Bartlett or Anjou, diced
1 cup finely diced white Cheddar cheese
1/2 cup chopped pecans, toasted (see Tip)
Freshly ground pepper to taste
6 large leaves butterhead or other lettuce
1. Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
2. Whisk vinegar, honey and salt in a large bowl until blended. Add pears; gently stir to coat. Add the celery, cheese and pecans; stir to combine. Season with pepper. Divide the lettuce leaves among 6 plates and top with a portion of salad. Serve at room temperature or chilled.
NUTRITION INFORMATION: Per serving: 221 calories; 14 g fat (5 g sat, 4 g mono); 20 mg cholesterol; 20 g carbohydrate; 6 g protein; 4 g fiber; 244 mg sodium; 234 mg potassium. Nutrition bonus: Calcium (15% daily value). 1 Carbohydrate Serving Exchanges: 1 fruit, 1 high-fat meat, 1 fat
TIP: Tips: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
MAKE AHEAD TIP: Prepare salad without pecans up to 2 hours ahead. Stir in pecans just before serving.
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