I love warm and cold salad blends. Here’s a recipe for one I made recently:
Red leaf lettuce chopped
Carrots shredded
Celery chopped
Asian Pears chopped (or any pear or apples)
Pearled Barley cooked
Black Lentils (cooked with Bay Leaves and rinsed for easier digestion)
Dried Cranberries
Avocado
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Pomegranate Vinaigrette
Pomegranate Vinegar, Olive Oil and dried Basil, emulsified with a whisk
Make a lot and save it for later!
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