I love this salad, I eat it all the time in the winter when pears are in season, and almost every other fresh fruit and vegetable isn’t. This recipe originally called for carrots, and I tried them every way that I could think of, and Al just didn’t like them no matter what. Then, when I tried the sweet potato, apple, and orange salad, I had an inspiration! Use sweet potatoes instead of carrots. So I got a medium-sized sweet potato, and cut it into matchsticks. This made a huge amount, so I doubled the recipe, and this time just mixed it all together. This makes it easier for Al to just spoon out his salad into a bowl, and eat. I try to make it as easy as possible for him (us) to get our fresh fruits and vegetables. Al just eats this as is, but I like it on top of baby spinach.
I would have never in a million years thought of eating raw sweet potato, but it is delicious! Al likes it a lot better than carrots, because it’s a little less crunchy, and I like it because it is just so weird! I also like this dressing a whole lot, I love cilantro, it has no oil in it, the pears in it make it thick, and it still clings to the pears and the greens.
1 bunch of fresh cilantro
2 T. lemon juice
1/2 t. salt
fresh ground black pepper
Blend all ingredients in a blender until liquified. It works better if you put the cilantro in first.
4 Pears, quartered and cut into strips
1 medium sweet potato, peeled and cut into matchsticks
8 oz. Feta cheese, crumbled
1 C. walnuts, chopped
Baby Spinach or Mixed Greens
Mix pears, sweet potato, cheese, and nuts together with the dressing. Serve on baby spinach, mixed greens, or eat plain.