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Autumn Salad

We recently had this salad at Kathie Kennedy's house and it was delicious (she found it in Alive magazine).  It has an unusual combination of ingredients.  Pears, dried cranberry, goats cheese and raw pumpkin seeds.  Because it is a little different, it is great to serve for company or just for yourself.  And of course, it is in keeping with Dr. Paul's Healthy Eating concept.


The dressing was absolutely wonderful.  You may want to vary the quantity of maple syrup a bit to your taste - we like ours a little less sweet.  The dressing should be good with other salad mixes as well.  Also, if you wish to save on costs, you may choose ingredients that are not organic.  However, I would recommend that the raw pumpkin seeds and dried cranberries be organic from a store like the Big Carrot.

Sharon

Dressing


3 Tbsp (45 mL) balsamic vinegar (organic preferred)
1 Tbsp + 1 tsp (20 mL) extra-virgin olive oil
2 tsp (10 mL) Dijon mustard
2 tsp (10 mL) pure maple syrup
Pinch of cracked pepper

Salad


8 cups (2 L) organic baby greens
2 large ripe pears, cored and thinly sliced
2 oz (50 g) organic goat cheese, crumbled
1/4 cup (60 mL) unsalted organic raw pumpkin seeds
1/4 cup (60 mL) dried organic cranberries


Whisk together vinegar, olive oil, Dijon, maple syrup, and cracked pepper. Dressing can be made up to one day in advance. Store covered in fridge.


When serving: Equally distribute baby greens onto 4 large salad plates. I like to use large white dinner plates for this salad. It adds some glamour.


Evenly divide and arrange on top of greens the sliced pears, crumbled goat cheese, pumpkin seeds, and dried cranberries. Dress each salad with 1/4 of dressing. Serve.


Makes 4 servings but can be doubled to serve 8 adults.


Each serving contains: 254 calories; 8.4 g protein; 14 g total fat (4.8 g sat. fat, 0 g trans fat); 31 g carbohydrates; 4 g fibre; 108 mg sodium


Source: alive #324, November 2009

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