Raspberry and Pear Salad

Apparently I’m continuing my little theme of salads. If you missed this or this, they were ideas for salads to take for lunch. This salad would be great too, although it’s a little small. I think it would make a perfect side salad for a nice big bowl of soup or a turkey burger. That being said, it could be bulked up for a meal-sized salad with more lettuce, some sunflower seeds, and some chicken for protein.

Heading into fall, it’s so easy to fall into the trap (see what I did there?) of comfort foods and baking. Not to mention pumpkin spice everything. While pumpkin itself is awesome, it’s usually dolled up with sugar and spice and everything that’s not necessarily nice. This salad uses all fresh ingredients to pack a nice little bit of tang and crunch into your cold fall days. Since I know raspberries aren’t really in season right now, you could also defrost some frozen ones and use the leftover juice in the dressing to make it sweeter. I also realized while writing this that I had every intention of slicing up a bit of bocconcini to top this salad, but completely forgot when I was actually making it. And honestly, I don’t think the salad really needs it at all. The hardboiled egg provides that bit of something creamy and soft that makes the salad.

This recipe makes one serving.

IMG_0509

Ingredients:

  • 2 cups shredded leaf lettuce
  • 1/2 pear, sliced
  • 1 hard-boiled egg, sliced
  • 1/4 cup raspberries
  • 1 tsp olive oil
  • 2 tsp balsamic vinegar
  1. Place the lettuce (washed and dried) on a side plate or in a small bowl.
  2. Top the lettuce with the pear, egg, and raspberries.
  3. In a small bowl, whisk together the olive oil and balsamic vinegar. Drizzle over the salad.
  4. Bam! Fancy salad.
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