Sunday, December 6, 2009
Bosc Pear Balsamic Vinaigrette
I had a bosc pear lying around that was just past the point of ripeness that I like for eating, and I was getting a little bored with my usual Goddess Dressing, so I decided to experiment. I just cored and chopped the pear (left the skin on) and pureed it with a few tablespoons each balsamic vinaigrette and olive oil, and a pinch of sea salt and freshly ground pepper. It was super creamy (with no dairy or dairy substitute!), and delish on my salad of mixed baby greens, chopped celery and cucumber, crumbled tofu, steamed broccoli and kalamata olives. Plus all the extra fiber and potassium to bolster my already nutrient dense salad. Win win!