Warm arugula salad w/ pears

A salad that appears on every menu. Kind of nice for the winter though!


In a pan sprayed with oil, or a little bit of coconut oil:

• 1 shallot, chopped in tiny pieces
• 2 pears, cubed

Cook until the shallots and pears have softened.

Take a bag of arugula salad (16oz) and put in a large pan and allow it to warm up a little bit (and wilt)- do NOT over cook it.. this should take 1-2 minutes. Just want to wilt it- not cook it completely.

Remove all the stuff from the pan and put in a large bowl.

In a small bowl- mix 3 tbsp water with 1 tbsp maple syrup. Mix well.

Pour the water/ syrup on the salad mixture and mix well. Top the salad with 12 oz of fresh blueberries and slivered almonds. If you're the cheese-eating type, you can add a sprinkling of goat cheese crumbles.

Kale is also a nice substitute for arugula-- and of course, in the winter is widely available for cheap!

Lemon cucumber salad

I've been trying to get more vegetables in my diet-- but I'm SO tired of salads with lettuce.

Here's a new one I tried from my recipes: http://www.myrecipes.com/recipe/lemony-cucumber-salad

In a big bowl, combine:

• 1 cup thiny sliced radishes
• 1/2 cup finely chopped orange bell pepper
• 1/4 cup flat leaf parsley chopped
• 2 english cucumbers thinly sliced (~ 6 cups)

In a little bowl, combine:

• 1 tsp lemon rind (grated off a lemon)
• 2 TBSP lemon juice
• 1 TBSP olive oil
• 1-1/2 tsp white wine vinegar
• 1/2 tsp salt
• 1/4 tsp pepper

Pour the little bowl of stuff on the big bowl of stuff- toss well and serve.