Cookbook author Mindy Toomay's blog about eating for health, cooking with spirit, and celebrating life in northern California. Here she dishes up food rants and raves, recipes, and plenty of kitchen wisdom.

By your own efforts, waken yourself, watch yourself, and live joyfully.
-- The Dhammapada

Why not make a daily pleasure out of a daily necessity?
-- Peter Mayle


Pear Pinwheel Salad

Here is my idea of the perfect winter salad. It is somehow light and substantial all at the same time, and provides a mostly raw experience without being too cooling to the system.

Although the blue cheese isn't essential (vegans, take note), it adds a creamy and tangy note that I find delicious. The dressing I recommend is made of apple juice, olive oil, apple cider vinegar, mustard, maple syrup, salt, and pepper. Here are basic proportions for a few servings:

3 tablespoons olive oil
2 tablespoons apple juice
2 teaspoons dijon mustards
1/2 teaspoon maple syrup
scant salt and pepper

The salad ingredients could vary somewhat, but I highly recommend this exact combination.

Start with a bed of spinach, add some shredded red cabbage and cooked brown rice. Slice a perfectly ripe pear and toss with a little lemon juice, then arrange some slices in a pinwheel design on each salad. Add a few raw or roasted walnuts and a sprinkling of a creamy blue cheese. Drizzle on the dressing and enjoy.

It's a simple and scrumptious lunch for you and a friend.

Blessings and bon appetit!


At 11:26 AM, Blogger Dori said...

A very pretty salad indeed. Although vegan I think I am going to try a tofu feta cheese to make my salald with.

At 6:04 PM, Blogger Catherine said...

That looks sensational! That is so my kind of salad. Thanks for the recipe!


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