Wednesday, March 20, 2013
I had to share this with you guys. I have made this salad a couple of times this week. It is wonderful. While I make a dressing to go over it, it really may not need it. Probably it is more appropriate to put this on SparkRecipes, but I'm too lazy.
Here's the pic:
Serving of 1. Here's how to make it:
Tear up two Napa Cabbage leaves into bite size pieces. Put in bowl.
Add a cup of baby spinach to the bowl.
Add the following to the bowl:
1/4 cup blueberries
1/4 cup raspberries
1 sliced scallion
3 large strawberries, cut into small bites (the size of a blueberry)
1 boiled beet cut into blueberry size cubes
1/8 cup (2 TBSP) Feta cheese
In a separate bowl, whisk together 1 tbsp olive oil, 1 tbsp rice wine vinegar, a pinch of thyme, a pinch of oregano and 1-2 tsp Cary's Sugar-Free pancake syrup. (I know, it's a strange ingredient). After whisking to incorporate all ingredients, pour over your beautiful spring salad. I swear there's a ray of sunshine in every bite.
Lemon Team mates, this is a great way to knock out some of those Freggies this week.