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    THE FIT MRS

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    BABY FOOD: MAMA & BABY FRIENDLY GREEN SMOOTHIE

    November 21, 2016

    BABY FOOD 101 + MY FIRST BABY PUREE RECIPE

    October 25, 2016

    Flourless, Grain Free Banana Bread

    September 26, 2016

    SAVORY VEGETABLE CRUMBLE

    August 18, 2016

    Turmeric Ginger Oatmeal

    August 10, 2016

    ADVICE: HIDDEN SUGARS

    August 5, 2016

    ADVICE: Mama's Milk - The Good, the Bad and the Delicious

    July 27, 2016

    IT TAKES TWO...

    June 2, 2016

    MY FAVORITE PREGNANCY SAFE BEAUTY PRODUCTS

    February 8, 2016

    5 HEALTHIEST BREAKFASTS DURING PREGNANCY

    February 2, 2016

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    ENDIVE & PEAR SALAD

    May 29, 2015

    |

    GENEVIEVE ARGI

     

     

    One of the things I love about salads is that there's no rule, no right way, no wrong way, no perfect way - to make them. You can throw a bunch of vegetables cooked in a multitude of ways into a salad, or simply chop up some fresh lettuce. Dressing combinations are endless, and so are the toppings. Thus, one of my favorite ways to make a salad is buy opening my refidgerator and using whatever I have inside.

     

    Pears are a pretty popular fruit to add to salads, but being that they take forever to ripe, and once to ripe, they rot and they're gross, I decided to roast the pears for a few minutes. I had a bunch of beautiful endive in the fridge over the weekend, so I quickly thought to use that as a base for the salad without adding any other lettuce. I toasted some walnuts with spices, chopped some cilantro, made a lemony dressing, and had a perfectly healthy and delicious dinner with my husband. 

     

    Husband approved.

     

    Ingredients:

    3 endives

    2 small ripe pears, chopped

    10 walnuts, chopped

    Bunch of cilantro

    Juice of 2 lemons

    1 tbsp extra virgin olive oil

    Pinch of sea salt

     

    Spice mixture for the walnuts:

    1 tsp paprika

    1 tsp turmeric

    1 tsp cumin

    1 tsp cayenne

     

    Directions:

    Preheat the oven to 350F. Place the pears inside for about 15 minutes and remove. Chop the endives, pears and walnuts. 

    Place walnuts in a pan over medium high heat and coat with the spice mixtures. Continuously mix for about 5 minutes until they are slightly brown. Chop the cilantro and set aside.

    Add all of the ingredients to a serving bowl and top with lemon juice, olive oil and sea salt.

     

     

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