It’s pretty easy salad to make and a bit of variety from my usual salad.  Enjoy!

Ingredients:

For the lemon dressing:

Juice of 1 lemon

1 teaspoon Dijon mustard

1-2 teaspoon maple syrup

6 tablespoon extra virgin olive oil

1 teaspoon dried oregano

pinch of sea salt

For the salad:

Assorted baby kale or spinach as desired

1/2 ripe pear, sliced, per serving

crumble feta, per serving

Method:

To prepare the dressing, combine the lemon juice, Dijon mustard, maple syrup, olive oil, oregano and salt in a glass mason jar, and shake well to emulsify.  Adjust any flavors to your taste.

To make the salad, toss each serving of baby greens with 1-2 tablespoons of dressing and allow to marinate for 10 minutes.  Top each serving with 1/2 ripe pear, sliced, and crumble feta cheese before serving.

Source: The Detoxinista from Pinterest.