Nealy used to make this salad with caramelized pecans and cranberries for the holidays, but one day her mother noticed there were too many sweet dishes on the menu. It is very important for menu planning to include various textures, colors, and flavors to maximize your culinary experience. So, about an hour before her dinner party was to arrive, Nealy quickly reduced the sweetness of this salad by substituting roasted cashews, hearts of palm and low sugar blueberries. She also omitted the sugar in the dressing and the only sweetness comes from the honey mustard, which adds the perfect finish to this light but fulfilling salad. Funny enough, her guests that evening were so impressed they all requested the recipe. Nealy is sharing it here with Little Steps – just in time for the New Year festivities!
Nealy is a Yoga, Health, and Wellness Specialist for Little Steps. In addition to teaching yoga at Pure, Nealy has started teaching non-profit gourmet cooking classes in Hong Kong.
You can leave a comment here to get in touch or visit Nealy at Pure Yoga.
Bundle of mixed green lettuce (mesclun, baby romaine)
4 ounces dried apple juice sweetened blueberries
1/2 cup of cashews (roasted and chopped)
1 can of hearts of palm (drained and sliced)
1 1/2 tablespoons of honey mustard
1 teaspoon of grated fresh ginger (minced)
2 tablespoons red wine vinegar
1 teaspoon soy sauce (or tamari)
1 clove garlic
1 teaspoon salt
1/2 cup vegetable oil (or olive oil)
1 tablespoon fresh chives
1. Mix all dressing ingredients together. Whisk in the oil last to emulsify the dressing.
2. Toss salad ingredients together and dress lightly immediately before serving.
1. The best part of ginger is the juice! In order to get the most of flavor from ginger, grate using a microplane grater and strain the juice. In Hong Kong, you can buy a microplane grater at Panhandler at Prince's Building or at Pantry Magic.
2. If you are looking for low sugar blueberries, you can buy them at City Super.