Global House Salad

Since I'm on a health kick these days, I wanted to try this new salad I found in the Self Dishes magazine. Self Dishes is a whole magazine of tasty, healthy and easy to make recipes from Self Magazine. After my exercise class I came home and whipped up this salad in about 15 minutes and it was so good!! I added mushrooms to it and I thought it worked really well with all of the other flavors. All of the ingredients really compliment each other, and I even used the Sriracha sauce. I was pretty proud of myself because I normally don't like spicy things, but it only calls for 1/8 of a tsp. so I figured I could handle that. It wasn't that hot, but I could definitely taste that layer of heat underneath the sweetness of the pear and tanginess of the balsamic dressing. This was also a very filling salad considering it did not have any protein. I think the walnuts helped. I did toast mine in a little bit of honey, but looking back I think they would be good plain as well. I definitely recommend the Global Salad.


GLOBAL HOUSE SALAD
Serves 2


INGREDIENTS
SALAD
1/2 cup walnuts
1 tbsp honey
1 Anjou pear
4 cups mixed baby lettuce
1/4 cup blue cheese

DRESSING
1/2 tsp minced garlic
1/4 cup olive oil
2 tbsp balsamic vinegar
1 tsp honey
1/4 tsp Worcestershire sauce
1/8 tsp Sriracha sauce (Thai hot sauce)
Pinch of freshly ground black pepper


PREPARATION
Heat oven to 350°. Mix walnuts and honey in a shallow baking dish. Bake until golden, about 10 minutes. Remove; set aside. Cut pear into thin slices. Combine nuts, pear, lettuce and cheese in a bowl. Whisk dressing ingredients in another bowl. Divide salad between 2 serving bowls; drizzle each with 2 tbsp of the dressing.