Leafy Holiday Salads with Lemon-Ginger Dressing
Servings Prep Time
6(3/4 cup) 20-30minutes
Passive Time
2-4hours
Servings Prep Time
6(3/4 cup) 20-30minutes
Passive Time
2-4hours
Instructions
  1. Soak ginger and dates in hot water while you grate lemon zest, squeeze lemons, and cut peel off orange so there is not any white remaining.
  2. When ginger is softened, pour with dates and water into blender, adding the remaining ingredients. Blend until all is smooth cream. This may take a minute or two depending on the quality of your blender. Store in covered container and chill.
  3. Prepare lettuce and halve grapes. Peel and quarter pears, then core and slice in quarter-inch slices.
  4. Combine everything in a large mixing bowl, drizzle on dressing (approximately 3 tablespoons) and toss. Top with pecans and serve immediately. Or, you can combine the salad ingredients in a serving bowl and have the dressing and nuts on the side.
Recipe Notes

*To candy nuts, toss them with 1 tablespoon of maple syrup.  Spread them out on a cookie sheet lined with parchment and bake in a preheated 300 degree oven for approximately 15 minutes–careful not to burn!!  These can be made ahead and stored in a sealed container until ready to use.  Refrigerate if keeping longer than a couple of weeks so they won’t go rancid.

**For those who prefer to buy a dressing and don’t mind the oil and sugar, Brianna’s makes a vegan poppy-seed dressing which also works nicely on these salads.