Spring Greens are starting to spring and we are so ready for something light and fresh after the dark days of winter.  Here is a salad that can “pear” with most anything you cook as the main dish.  The delightful colors of the greens, red beets, and pale succulent pears are pleasing to the eye in addition to joyful to the pallet.  If you are able to grow your own greens it makes this dish even more special.


  • 1 pound beets, any variety, peeled and sliced paper-thin
  • 10 ounces of mixed baby lettuces
  • 4 ripe pears, halved and cored
  • 1/3 cup honey-balsamic Vinaigrette (recipe below)
  • 1/2 cup chopped walnuts, toasted (optional)
  1. In a large bowl, combine beets, lettuce, and vinaigrette and toss to coat.
  2. Divide the salad among four serving plates.  Arrange two pear halves on each plate.
  3. Top each plate with goat cheese and walnuts and serve.

Honey-balsamic Vinigrette

  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup olive oil
  1. In a small bowl add the first five ingredients and whisk together
  2. Slowly add oil in a steady stream, whisking until combined
  3. Store in an airtight container for up to two weeks in the refrigerator


Recipe from 28 Days of Clean Eating by Fall River Press