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Pear Super Salad with Raspberry Dressing

August 14, 2017

Pear Super Salad with Raspberry Dressing

yields: 1 serving


E: We resurrected this salad recipe from a few months ago. This was before I stopped eating dairy products and meat. I would still make this salad, but I would add  some walnuts, and maybe some stonefruit like nectarines and maybe some apples, and a tiny bit of thinly sliced red onions. That’s the beauty about salads, you can add whatever you like. 


2 cups of Deep Green Mix (I used baby spinach, baby red and green chards, and baby kale)

2 tablespoons of sliced almonds

½ of bartlett pear sliced

2 tablespoons Manchego cheese (keep out for paleo diets)

½ Sauteed Chicken Breast sliced (keep out for vegetarian diets)

salt and pepper



8 raspberries

1 tablespoon dijon

1 tablespoon balsamic vinegar

1 tablespoon honey

1 teaspoon lemon juice

2 tablespoons Extra Virgin Olive Oil

salt and pepper


Add all salad ingredients to bowl. Cheese last. Mix all of the dressing ingredients in a separate bowl with a whisk. If it’s too bitter, try adding more honey or mustard. Mix to your liking. Crush the raspberries with the whisk. Add to salad and enjoy. You can also try a sharper cheese like gorgonzola. I just happen to have manchego on hand.

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