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Pear Salad

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Dinner [D]

Lunch [L]

Vegan [V]


Pear salad



3 tbsp lemon juice
1 tbsp dijon mustard
1 1/2 tsp fresh thyme
1/2 cup olive oil

1 bag mixed baby greens
2 ripe pears, halved, cored, thinly sliced lengthwise
1 cup crumbled "tofu feta" see recipe below


Whisk first 4 ingredients in a bowl to blend. Season dressing to taste with salt and pepper.

Toss greens with enough dressing to coat. Divide among 4 plates. Top each serving with pear slices. Sprinkle with feta.  Drizzle the top lightly with the remaining dressing

 


 

Tofu Feta:


 

 

2 TBSP olive oil
2 TBSP water 

1/4 cup red wine vinegar 
1 tsp salt
1 tsp dried basil 
1/2 tsp oregano

1/2 lb firm tofu crumbled

Mix the first 6 ingredients together in a bowl, add tofu crumbles, and marinate for at least an hour.  Store in the fridge in air tight container for up to 5 days

 

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