Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Layer
Romaine Spring Mix (100 g)
,
Fresh Spinach (480 mL)
,
Fresh Blueberries (75 g)
,
Fresh Raspberries (60 g)
,
Pecan Halves (35 g)
,
Canned Chickpeas (100 g)
,
Avocado (1/2)
,
Deli Turkey (4 slices)
, and
Goat Cheese (55 g)
in large bowls or plates, dividing the items evenly.
Step 2
Drizzle with dressing of choice or make my Blueberry Pecan Balsamic Vinaigrette.
Step 3
To make the vinaigrette, add
Frozen Blueberries (75 g)
,
Pecan Halves (20 g)
,
Roasted Walnut Oil (15 mL)
,
Red Apple Balsamic Vinegar (15 mL)
,
Apple Cider Vinegar (15 mL)
,
Maple Syrup (15 mL)
,
Water (60 mL)
,
Feta Cheese (30 g)
, and
Lemon (1)
to a NutriBullet, food processor or blender.
Step 4
Blend until smooth, creamy consistency is achieved. Store in refrigerator up to one week.
