Cranberry Pear Salad

I think it's supposed to be spring right now.  Mother Nature is trying to trick me though.  It doesn't feel like spring.  We're supposed to get 4-6 inches of snow this weekend and the high is only going to be about 25˚.  But the calendar said so.

This leaves me struggling between wanting to eat lighter foods for the new season and the fact that I'm cold and want to get "Big Purple" (my down coat) out and cuddle up.  Maybe put on some extra layering via brownies and cake too.  

The other problem is that salad toppings don't really shine at the end of winter/beginning of spring.  Tomatoes aren't good yet.  Beets aren't ready.  I mean, I guess croutons are always good.  So, caesar is an option, but if you're looking for something a little different, try this combo.  And maybe if we just keep pretending that it's the season for eating salads and trying to lose some blubber, then it really will be that season soon!

Happy Spring!

CRANBERRY PEAR SALAD

Baby Romaine Lettuce

1 pear, sliced

1/4 c. dried cranberries

1/2 c. crumbled feta

1/4 c. sunflower seeds

For the dressing:

1 clove garlic, peeled

1/4 c. balsamic vinegar

1/2 c. extra virgin olive oil

1 tsp. honey

1/4 tsp. salt

1/8 tsp. freshly ground black pepper

1.  Assemble your salad.  Set aside.

2.  In a jar, combine vinegar, olive oil, honey, salt and pepper.  Smash the garlic clove with the back of a knife.  Place entire clove in jar.  Shake to combine.  (Will last in refrigerator for up to 1 week.)

3.  Pour salad dressing over salad and mix to combine.

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