28 Feb Pear Cranberry Salad
Posted at 17:50h
Pear Cranberry Salad
Wash and dry all of the vegetables.
Toss the spinach and arugula together in the bottom of the salad bowl.
Add the chicken to the bowl on top of the greens.
Peel the cucumber. Cut it into quarters lengthwise. Then cut it into ½ inch thick pieces. Put the chopped cucumber on top of the chicken.
Cut the pear into ¼ inch thick slices. Arrange the pear slices like spokes in a while on top of the salad.
Sprinkle the dried cranberries on top of the salad.
Dress the salad by drizzling the olive oil and balsamic vinegar over the top.
The salad (minus the olive oil and vinegar) will keep well in the refrigerator for up to 3 days. Just add the dressing when you’re ready to eat the salad or in the morning if it’s being packed to go.
To save time on food prep, cook enough chicken for multiple meals/dishes ahead of time.
- Add 1 Tbsp crushed pecans.
- Add 1 Tbsp crumbled feta.
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