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