Wednesday, September 10, 2014

Rice Noodle, Pear, and Turkey Salad with Raspberry Dressing

While trying to figure out how I could make a salad without lettuce, that my husband would enjoy (he isn't too big on the sprouts that I tend to like), I came up with the following salad that made him exclaim, "How did you come up with this recipe?  I really like it."

So, here is what you will need to make this very "liked" new recipe of mine:

Raspberry Dressing Ingredients:
1/4 cup raspberries (fresh or frozen)
2 Tablespoons lemon juice
2 Tablespoons Braggs "Live-culture"Cider Vinegar OR strong kumbucha
2 Tablespoons honey
1/4 cup coconut oil (warmed if you live in a climate where it solidifies)
1/4 teaspoon salt
1 Tablespoon chia seeds

Salad Ingredients:
1 package rice noodles
2 pears (sliced)
1 cup smoked turkey (cubed)
1/2 cup roasted sunflower seeds
1/2 cup crumbled cheese (the more tart the cheese the better it will pair with the sweetness of the pear)

To start off, put all the ingredients for the dressing into a blender and pulse until it reaches a smooth consistency.  Put into a glass jar and then leave on the counter for at least 15 minutes.

Next, cook the noodles according to the direction on the box, rinse in cold water, and then coat with a little coconut oil and chill until you are ready to assemble the salad.

Finally, layer the cold noodles, pears, cheese, and sunflower seeds on 4 plates and top with the raspberry dressing.

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