Pomegranate Pear Salad & Maple Nut Dressing
Serves 4. Approx 140 calories.
1/3 – 1/2 cup almond butter
juice from 1 lemon
6 Tablespoons water
4 Tablespoons 100% pure maple syrup (If you’re using Grade B, just use 3 Tbsp)
1/8 teaspoons cinnamon
6 cups mixed greens (I used a mix of 1/2 dark winter greens and 1/2 spinach)
3/4 cup pomegranate arils (or use blueberries and/or strawberries instead)
Directions: Prepare dressing in a small bowl by whisking together almond butter, lemon juice, water, maple syrup and cinnamon. Let sit for about 5 minutes while you slice pears thinly and extract the pomegranate arils (or make your kids do it, or buy the arils already extracted). Toss greens in dressing, just a couple tablespoons at a time, until leaves are just coated. Top with sliced pears and pomegranate and serve immediately.
Note: You’ll have leftover dressing for tomorrow. If your family isn’t going to eat the entire salad in one sitting, don’t toss greens in the dressing. It’s nice to toss, because the greens are evenly coated and you don’t have huge blotches of dressing running throughout your pear salad recipe. But it’s not worth it if your greens are going to be wilted the next day.