A big salad at lunch is a fantastic way to get your daily requirements of raw fruits and vegetables. It’s convenient, delicious, and nutritious. It’s by far my favorite daily ritual.
This salad came as a pleasant surprise. I knew pears and raspberries would be delicious with spinach, cabbage and chevre but I didn’t realize how pretty it would be. It’s a wonderful choice for a ladies luncheon, baby or bridal shower, or even a breast cancer event.
The flavors are light and delicate. I used lemon juice, a little extra virgin olive oil and lots of fresh ground sea salt and pepper. Toasted, slivered almonds would also be a delicious addition. For my own lunch, I do a big salad to fill a ten inch plate.
Here are the ingredients and approximate quantities. Since it’s a salad you don’t need exact amounts.
One large serving or two small servings
1 cup spinach, loosely packed
1/2 cup chopped green cabbage
3 green onions
1 1/2 ripe pears, diced
1/2 small container raspberries, smashed
two small pats Chevre goat cheese, crumbled
lemon juice and extra virgin olive oil to taste
fresh ground sea salt and black pepper
slivered, toasted almonds
Optional pomegranate seeds
In a small bowl combine pears and raspberries till pears are fully coated. Arrange greens in the center of the plate and top first with chevre, then pears and raspberries, then green onions. Season with lots of sea salt and pepper.
Dress to taste with fresh lemon juice and olive oil. Enjoy.