I have my go-to salad that I rework every once in a while with different fruit and vinegars but its basically the same. I decided to do something a little different for Memorial Day and found this recipe on tasteofhome.com. I reworked it so it complied with real food guidelines 🙂 It turned out really delicious.
1 cup halved strawberries, divided
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon raw honey
2 tablespoons finely chopped pistachios
4 cups fresh arugula
3/4 cup fresh blackberries
3/4 cup fresh blueberries
1/4 cup grated jicama
For the dressing, place 1/4 cup strawberries, vinegar, oil, honey and salt in a blender; cover and process until smooth.
Divide the arugula between 4 salad bowls, top each with blackberries, blueberries, jicama, remaining strawberries, and pistachios. Drizzle with dressing.
This might be my favorite salad ever made. I love fruit in salads and this one is so easy. Enjoy! Happy cooking!
I’m starting the week off with a slow cooker recipe. This one is from my favorite slow cooker cookbook Paleolithic Slow Cooker. This is my new favorite slow cooker recipe. When I opened my front door after getting home from work I almost drooled. It smelled SO good! And is tastes just as good as it smells! Like all of my slow cooker recipes, I made a huge roast and ate off of it all week.
1 4 pound pork roast
2 teaspoons sea salt
2 teaspoons coarse black pepper
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons ground cloves
2 teaspoons grated orange peel
1/3 cup maple syrup – grade B
2 pounds frozen organic mixed berries
Turn your slow cooker on high while you get the ingredients ready. Place the pork roast in the bottom of the slow cooker and season it with salt and pepper. Combine the cinnamon, nutmeg, cloves, orange zest, and maple syrup and mix together. Pour over meat. Pour the frozen berries over the meat and and place the lid on the slow cooker. Cook on low for 10 hours.
This is truly a delicious meal! I hope you like it as much as I did. Happy cooking!