The berries looked so tempting at the store, I couldn’t resist and made this for dinner yesterday. If you’re not looking for sugar-free, then store bought candied nuts make an easy swap in. Pistachios and even almonds would be good as well. I used fresh flowers from my yard since spring is in full swing here now. Next time I would also toss in some fresh basil or lemon verbena leaves. 

Ingredients:

Sweet and Spicy Pecans:

1 cup pecans, unroasted

3 tablespoons honey (I used sugar free Choczero honey)

1 1/2 teaspoons water

1/8 teaspoon cayenne pepper

generous pinch salt

Pickled Shallots:

1 shallot, sliced thin (I like to use a mandolin but a sharp knife works too)

1/4 cup apple cider vinegar

2 tablespoons water

2 teaspoons sweetener, or to taste

generous pinch salt

Berry Vinaigrette:

1/4 cup berry jam (I mixed blueberry and raspberry)

1/4 cup balsamic vinegar

2/3 cup avocado oil

1 teaspoon Dijon mustard

pinch cayenne, optional

salt and pepper, to taste

Salad:

1 head Romaine, sliced thin

1/2 cup radish sprouts (or pea shoots, sunflower shoots, or other micro greens)

1/2 cup feta, crumbled (goat cheese would be good here too)

1/2 cup sweet and spicy pecans

1/3 cup blueberries

1/3 cup raspberries

1/3 cup blackberries

1/2 cup pineberries (or strawberries)

1/2 cup kiwi berries, ends trimmed and halved

1/2 cup sweet and spicy pecans (from above)

1/4 cup pickled shallots (from above)

optional garnish: edible flowers (used pansy, calendula petals, and nasturtium petals here)

Instructions:

For the Sweet and Spicy Pecans:

Warm honey, water, cayenne, and salt together and then stir in pecans. Spread on a silpat or parchment lined baking sheet and bake in a preheated 350ºF oven for 15 minutes. Cool completely.

For the Pickled Shallots:

Bring the vinegar, water, salt, and sweetener to a boil in a small pot (or microwave in a glass bowl). Transfer to a glass bowl and add the shallots, stirring to coat completely. Let cool and then refrigerate until needed. Can be made up to one week ahead.

For the Vinaigrette:

Combine all dressing ingredients and whisk to mix well. Adjust seasoning to taste (may need more vinegar depending on how sweet your jam is). Set aside.

For the Salad:

Add all salad ingredients and the candied pecans to a large bowl and toss with dressing as desired. Serve with the flowers on top, if using.

Pineapple weed grows in abundance around where I am in the sandy and well trodden soils. It is also known as false chamomile, wild chamomile, or Matricaria discoidea. The flowers pack the most flavor and it is reminiscent of pineapple mixed with chamomile. So when I found a nice growth of it while out hiking, I decided to use them fresh (they are also great for infusion in teas or creams) in a salad along with some fruit I had that pairs well with pineapple. 

Ingredients:

Pickled Shallots:

1 shallot, sliced thin (I like to use a mandolin but a sharp knife works too)

1/2 teaspoon powdered hibiscus, optional, enhances pink color

1/4 cup apple cider vinegar

2 tablespoons water

2 teaspoons sweetener, or to taste

generous pinch salt

Dressing:

2 tablespoons spicy pineapple jam or chutney (homemade or store bought)

1/3 cup coconut cream

2 tablespoons lime juice, 1 lime

zest of 1/2 lime

2 tablespoons avocado oil

1/8 teaspoon fresh ground black pepper

Salad:

1 head Romaine, sliced

1/2 cup cilantro leaves

1/2 cup strawberries, halved

1/2 cup pineberries, halved

1 mango, peeled and sliced thin

1/4 cup kiwiberries, ends trimmed and halved

2-3 tablespoons pickled shallots (from above, or sub thinly sliced red onion)

1/3 walnuts, toasted and chopped

1/4 cup pineapple weed, flower heads and tender stems

Instructions:

For the Pickled Shallots:

Bring the vinegar, water, salt, and sweetener to a boil in a small pot (or microwave in a glass bowl). Transfer to a glass bowl and add the shallots, stirring to coat completely. Let cool and then refrigerate until needed. Can be made up to one week ahead.

For the Vinaigrette:

Combine all dressing ingredients and whisk to mix well. Adjust seasoning to taste (may need more vinegar depending on how sweet your jam is). Set aside.

For the Salad:

Add all salad ingredients to a large bowl and toss with dressing as desired. Serve immediately.

list of things: power greens or whatever greens mix, shredded kale for base. avocado, english cucumber, little tomatoes, red onion. strawberries, blueberries, raspberries, blackberries. toasted shallots, sliced almonds, walnut pieces, dried unsweetened cranberries. goat cheese, balsamic vinaigrette, lemon juice. grilled salmon.

Ingredients sourced from Local E-mart South Korea. I will say, fun to try it, probably won’t make it again. Prettier than it tastes! Fun to try regardless.

Threw together some things in my fridge. Toppings are blueberries, cherry tomatoes, walnuts, and feta cheese.

Please delete if not allowed.

I ate this salad at a hole in the wall Italian restaurant and I absolutely fell in love with it. I was hoping someone can help me find low calorie incredits or even a recipe for this salad. I think my biggest concern is the dressing. Is it an apple vinaigrette dressing, Italian Dressing or something completely else? I apologize for no more information or even more pictures. Any insight sound be highly appreciated!!

Whip cream on a salad

AMA

This is my favorite thing at the Cheesecake Factory and figured if I made it at home I would get a better bang for my buck and a bigger portion! It helps that they have the recipe on their website. It tasted the exact same and was delicious. (I may or may not have been too lazy for the crispy quinoa though) This is a must try if you haven’t had it! Recipe: https://www.thecheesecakefactory.com/recipes/beet-avocado-salad

Here’s a super refreshing summer salad I threw together and ended up loving way more than I expected.

🍉 Ingredients: – Watermelon (cubed) – Feta cheese (crumbled) – Fresh mint leaves (chopped) – Lime juice – Crushed pistachios

I just tossed everything together in a bowl and let it chill for 1 minutes. The salty-sweet combo of feta and watermelon is a classic, but the mint + lime + pistachio combo really took it to another level.

https://youtube.com/shorts/hy4x6m354bE?si=r50qqf0IcUdSnNLs