Cooking Instructions
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Step 1
Layer
Romaine Spring Mix (2 cups)
,
Fresh Spinach (2 cups)
,
Fresh Blueberries (1/2 cup)
,
Fresh Raspberries (1/2 cup)
,
Pecan Halves (1/4 cup)
,
Canned Chickpeas (1/2 cup)
,
Avocado (1/2)
,
Deli Turkey (4 slices)
, and
Goat Cheese (4 Tbsp)
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 (1/2 cup)
,
Pecan Halves (2 Tbsp)
,
Roasted Walnut Oil (1 Tbsp)
,
Red Apple Balsamic Vinegar (1 Tbsp)
,
Apple Cider Vinegar (1 Tbsp)
,
Maple Syrup (1 Tbsp)
,
Water (1/4 cup)
,
Feta Cheese (3 Tbsp)
, 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.
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