Dr. Michelle Jorgensen

This fruit and nut salad recipe has a story that goes along with it…

When my son got married he gave me two weeks to prepare.

It was right before the crazy COVID lockdowns and we were worried that if the wedding didn’t happen right away we may not be able to leave our house – let alone have a wedding!

So for part of my son’s wedding dinner I came up with quick and easy salad . . . and it was a hit!

Not only was it healthy and fast . . . all my guests loved it too!

Sudden changes that have happen in life can be difficult so I try to keep a few simple and delicious recipes on hand that I can make in a hurry.

With these quick and easy recipes you don’t have to sacrifice nutrition just because you’re short on time.

I hope you enjoy the “Can’t Get Enough Fruit and Nut Salad” as much as I do!

Dr. Michelle

Can’t Get Enough Fruit and Nut Salad

Homemade Korean Kimchi

Recipe by Dr. Michelle Jorgensen

Course: Salad, Side Dish     /        

Ingredients

• 1 head Lettuce, torn into bite-sized pieces

• 1 Pear, chopped

• ½ C Crumbled Feta Cheese

• ½ C Candied Pecans, see recipe below

• 1 can Mandarin Oranges, drained

• Candied pecans

  • ½ C Chopped pecans

  • 1/2 T Butter

  • 1 T Maple Syrup

• Healthy Poppyseed Dressing

  • ¼ C Raw Honey

  • ¼ C Cider Vinegar

  • ½ C Extra Virgin Olive Oil

  • 2 t Mustard

  • ½ t Sea Salt

  • ¼ Red Onion

  • 2 t Poppy Seeds

Instructions

• Melt butter in a frying pan.

• Add chopped pecans and maple syrup and saute over medium heat stirring constantly until light brown (be careful not to burn). Spread out on a plate to cool.

• Add all ingredients for the poppyseed dressing (except the poppy seeds) to a high-speed blender and blend until mixed.

• Add poppy seeds and pulse a few times to mix them in.

• Assemble the salad in a large bowl and add the candied pecans. Serve with dressing.

Notes

This salad dressing will usually last at least a week with my family, so put it in a container to store in the fridge for your next salad.