Red, White, & Blue Salad
• 2 Romaine Hearts *
• 1 cup Raspberries Strawberries, or 1/2 cup Pomegranate Arils
• 1 cup Blueberries
• 1/2 cup Feta Mozzarella, or Goat Cheese
• Candied Walnuts:
• 3/4 cup Walnuts coarsely chopped
• 1/4 cup Coconut Sugar or maple syrup
• 1/2 cup Oil
• 2 Tablespoons Apple Cider Vinegar
• 3 Tablespoons Honey
• 1/2 teaspoon Parsley
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• Romaine hearts
In small saucepan, heat walnuts and sugar over medium low heat, stirring often. As the sugar starts to melt, stir to coat walnuts and to keep from burning. Once sugar is melted and walnuts are nicely coated, remove from heat and place candied walnuts on wax or parchment paper. Let cool.
In small bowl or shaker bottle, mix oil, vinegar, sugar, parsley, salt and pepper. Place in refrigerator until ready to serve.
On large platter or in bowl, layer romaine hearts, pomegranates or strawberries, blueberries, feta cheese, and candied walnuts. Toss with sweet dressing and serve immediately to ensure freshness.
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