Recently, I've had the opportunity to try out baking and cooking on a whole new level. My step-mom is allergic to gluten, soy, and dairy. I thought this would make cooking impossible, but really it's just a much welcome challenge. This recipe is one of her own creations and is a delicious, allergy friendly salad.
Jeaneen's Avocado and Pear Salad
Makes enough for 6 people
Ingredients:
2 bags of Trader Joe's Butter Lettuce with Radicchio
2 ripe pears
3 ripe large avocados
2 green onions
1-2 bags of Trader Joe's Candied Pecans
Salt and pepper to taste
Cindy's Kitchen All Natural Raspberry Nectar Vinaigrette
Preparation:
Chop all vegetables and toss in a large mixing/serving bowl. Lightly drizzle with vinaigrette and toss. So simple!
Tips:
This salad is gluten, dairy, and soy free because the ingredient labels on the pecans, lettuce and vinaigrette have all been carefully scoured for sources of bellyaches. There is a strong possibility that if you took the time to carefully read the ingredient labels you could find these items at any store. Also, if you don't have food allergies, you could get creative and use a variety of nuts and dressings.
I would suggest adding the vinaigrette right before serving. The salad tends to become a well coated mixture of avocado and lettuce which is delicious when it's fresh, but it can definitely get soggy if left to sit for too long.
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