Poll: When you smother edible leaves in a plethora of other edible plants, is it still really a salad? At what point does said bowl transition from salad to giant jumble of yum? Also, how many doughnuts do you have to eat in one sitting to know if you have a “problem”? Asking for a friend.
Of course all of my relevant life questions pertain to food, but how much more can we add to this salad? Should have called this “cleaning out the fridge” because it’s a much more honest title. It truly does have everything, in the best sense. Protein from the peas, vitamins from the spring mix, cleansing from the lemon, all brought together by sweet, juicy pears– and it’s supposed to be a side salad? ALL kinds of obsessing over this.
Wanna know what makes this salad extra delish? Two words: soaked pears. Thinly sliced pears sponging up all that delicious lemon pepper honey dressing– I went crazy for it.
Spring Salad with Lemon Honey Soaked Pears
- a few handfuls of organic spring mix
- 1/2 an organic pear, thinly sliced
- 1 organic carrot, ribboned
- 3/4 cup of cooked peas
- 1 lemon, juiced
- 2 tbsp EVOO
- 1 tsp organic ACV (apple cider vinegar, with the mother)
- 1 tsp raw honey
- pink salt and fresh ground pepper
- sprinkle of white pepper
- Combine all ingredients for your dressing: lemon juice, EVOO, ACV, honey, and salt and peppers. Slice your pears as thinly as possible and leave them in the dressing to soak, preferably overnight (in the fridge).
- Layer your salad with greens, peas, carrot ribbons, soaked pears, and top with leftover dressing.
- Toss and serve fresh!
Quick, easy, flavorful; a perfect side salad if there ever were one! And for your convincing, here’s just one more photo with some serious pile of goodness detail.