This tasty salad is full of crisp, colorful vegetables and sweet Red Anjou Pears. Toss it with my almond butter-based dressing (sweetened with dates instead of refined sugar), and enjoy it as a quick lunch or an easy dinner side.
- For the Almond Butter – Date Dressing
- 3 tablespoons unsalted almond butter
- 3 tablespoons rice wine vinegar
- 2 Medjool dates, pitted and finely chopped
- ½ cup water
- ½ teaspoon sea salt
- For the Salad
- 4 packed cups chopped cabbage (red and/or green)
- 1 medium carrot, julienned or grated
- 1 yellow pepper, thinly sliced
- 3 scallions, sliced thinly on a diagonal
- 1 bunch watercress
- 2 firm USA Pears, such as Red Anjou, thinly sliced
- ¼ cup roasted almonds, roughly chopped
For the Almond Butter – Date Dressing
Combine all of the ingredients in a blender and puree until smooth. Set the dressing aside until ready to use.
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For the Salad
In a large bowl, combine all of the salad ingredients except for the almonds. Drizzle with the dressing and toss gently to coat. Sprinkle the almonds over the top and serve.
- Serving Size: 3 Cups (204g)
- Calories: 170
- Carbohydrates: 25g
- Protein: 5g
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