Under 30 min
Beet And Pear Salad With Lemon Vinaigrette
by Joey Firoben
for 6 servings
½ cup walnut, roughly chopped
1 pear, thinly sliced
5 oz mixed green
3 beets, cooked, halved, and thinly sliced
¼ red onion, thinly sliced
1 lemon, juiced
1 tablespoon water
1 tablespoon honey
1 teaspoon fresh thyme
salt, to taste
pepper, to taste
2 tablespoons oil
In a non-stick skillet, toast the walnuts over medium-high heat for 5 minutes, stirring occasionally. Remove from heat and set aside.
In a small bowl, mix the lemon juice, water, honey, thyme, salt, and pepper.
While whisking, slowly add the oil to the bowl to create a vinaigrette.
In a large salad bowl, add the mixed greens, pears, beets, onions, walnuts, and lemon vinaigrette. Toss to combine all ingredients and serve.
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