2 tablespoons extra virgin olive oil
1 tablespoon honey
1 teaspoon fresh lemon juice
1 tablespoon apple cider vinegar
2 tablespoons white sugar (or I use 1 heaping teaspoon Stevia)
2 cups torn dark salad greens or baby spinach
10 fresh strawberries, capped and sliced
1 cup fresh blueberries, rinsed
1 avocado - peeled, pitted and sliced
1/2 cup pecan halves
In a small bowl, whisk together the olive oil, honey, lemon juice, vinegar, sugar (or Stevia). Set aside. In a large serving bowl, place salad greens and top with berries. Right before serving, add sliced avocadoes, drizzle dressing over everything and sprinkle pecan halves on top.
If you toast or roast the pecans, they are always more flavorful. Simply put them on a baking sheet and roast in a 325 degree oven for 15 minutes, stir every 5 minutes. You won't believe the difference in flavor. Or you can toast in a skillet with a tiny bit of butter.....over medium heat, stir for a few minutes.
If you toast or roast the pecans, they are always more flavorful. Simply put them on a baking sheet and roast in a 325 degree oven for 15 minutes, stir every 5 minutes. You won't believe the difference in flavor. Or you can toast in a skillet with a tiny bit of butter.....over medium heat, stir for a few minutes.
This recipe is shared May 20-24, 2019on radio stations
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah.
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