Not exact matches
Pear
salad: fresh pears and greens from the backyard,
walnuts, hazelnuts, roasted beets, almost any tangy cheese, a
drizzle of dressing — another good way to eat a pear.
To make the
salad add 2 cups of bagged spinach into a shallow bowl, thinly slice 1 small red onion and add to bowl, thinly slice 1 ripe tomato and add to the bowl, crumble about 4 ounces of goat cheese on top and toss in 10
walnuts, season everything with sea salt and freshly cracked black pepper and
drizzle in the honey mustard vinaigrette
The flavours of sweet potato, sage and
walnuts go so well with the almond feta and while I was debating what kind of dressing to put with this it dawned on me that with all those strong flavours all this
salad really needed to finish it off was a simple
drizzle of good quality extra virgin olive oil.
A summer fruit
salad - berries, peaches and pluots
drizzled with a citrusy lemongrass and honey dressing, topped with toasted
walnuts, and lots of mint.
* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw
walnuts, or more / less to taste * 15 - 20 violet flowers * toasted
walnut or olive oil for
drizzling on the
salad * squeeze of fresh lemon or
drizzle of balsamic vinegar - optional
This
salad is bound to be hearty and delicious, especially with the
drizzle of
walnut oil.
Juicy tomatoes, sweet figs, bold blue cheese, fresh herbs, and crunchy
walnuts come together with a sticky
drizzle of balsamic glaze, to create a Summer picnic, pasta
salad masterpiece.
Citrus Fennel Arugula
Salad with Champagne Vinaigrette is a winter citrus extravaganza with grapefruit, oranges, fennel, apple, arugula, pomegranate,
walnuts, and beets... and a champagne vinaigrette
drizzle.
Usually I do things like photoshoots, running errands and going to meetings during the morning so once I get home for lunch I reach for a huge leafy
salad with julienned root veggies (daikon, carrot, radish, taro)
drizzled with a
walnut and Medjool date vinaigrette and a side of fermented soybeans and kimchi.
For example, a raw spinach
salad with chopped apples, a handful of blueberries, sliced red pepper, crumbled raw goat feta, chopped crispy
walnuts,
drizzled with an olive oil - balsamic vinegar blend is a lovely, quick summer
salad that can be enjoyed by most people with well - functioning digestive systems and plenty of calcium coming in through bone broths or raw dairy products.
Combining one part vinegar or lemon juice with between 3 - 5 parts oil along with a
drizzle of
walnut oil and flavoring herbs of choice will provide a truly healthy topping for any
salad or vegetable mix.
A
drizzle of olive oil and a sprinkle of fresh thyme leaves are added to the pan with the
walnuts, and that combination, paired with the bite of arugula makes a fantastic simple, healthy
salad.