JWJ Pecan Green Salad

JWJ Pecan Green Salad

Base Salad Blend Ingredients:

• 2 Cups of Kale

• 2 Cups of Spinach

• 1 Cup of Romaine

• 1/2 Cup of Chopped Parsley

• 1/2 Cup of Chopped Cilantro

• Chop one Green Apple

• 1 Cucumber with seeds leave skin on

• 1 Tomato sliced

• 1 red onion

• 1 avocado

• Pecans

• Dried Cherry, Cranberry and Blueberry Blend

Balsamic Vinegar Dressing:

• 3/4 cup of extra virgin olive oil

• 1/4 cup of balsamic vinegar

• 2 tablespoons of lemon juice

• 1 tablespoon of pure honey

• 1 garlic clove minced

• Salt pepper to taste

• Tablespoon of Dijon mustard optional
  

Instructions For Dressing:

• In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.

• Store in a jar with a lid and refrigerate. Shake well before serving. Enjoy!

Honey Glazed Pecans:

• 1 Cup of Pecans

• 1-2 Tablespoon(s) of Honey

• Seasalt to taste
  

Baking Pecans:

1. Preheat oven to 325°F (see notes). Line a baking sheet or dish with parchment paper.

2. Either on the parchment paper or in a small bowl, combine pecan pieces and honey and stir until pecans are evenly coated.

3. Bake for 10 minutes, check them and stir them. If needed, add a few more minutes while keeping an eye on them so they don't burn.

4. Let cool for 10 minutes and then they are ready to eat!

Salmon or Chicken is Optional:

• 16 ounces salmon or chicken cleaned and cut into 2-inch nuggets*

• 1 tablespoon extra-virgin olive oil

• 1 teaspoon paprika

• 1 teaspoon dried parsley

• 1/2 teaspoon garlic powder

• 1/4 teaspoon pepper

• 1/4 teaspoon salt, or to taste

Bake the Salmon or Chicken:

• Preheat the oven to 375 degrees F.

• In a small bowl, whisk together the paprika, garlic powder, pepper and salt. This will be the salmon seasoning blend.

• Drizzle the salmon nuggets with olive oil, add the seasonings and then place them on a lightly greased baking pan or a skillet.

• Bake the nuggets uncovered for 12-15 minutes or until they flake easily when tested with a fork and then remove them from the oven

Build the Salad:

• Prepare the dressing by adding all the ingredients to a jar with a twist off lid or even a bowl and just shake or whisk until everything's well-mixed.

• Combine lettuce, pepper, onion and cucumber in a large bowl and mix well for an even distribution of colors.***

• Stir in dressing to taste.

• On a bowl-by-bowl basis, top off the salad with avocado, and then sprinkle on the toppings ie honey glazed pecans, if using dried fruit mix the craisins, dried cherries and dried blueberries.

FYI: With the Salmon or Chicken added this salad is under 400 Calories!!!