- 1 cup string beans lightly steamed or raw
- 1 to 2 cups of spinach leaves, cleaned and pressed free of water
- 1/2 pear, ideally something ripe and mild-flavored
- 1/4 cup of nuts: cashews, almonds, and macadamia nuts (recommended)
- For the dressing: Apple cider or another sweet vinegar, or rice wine vinegar and sesame oil
If you want to cook your string beans (slightly) put them in a steamer basket over a pot of boiling water, until al dente. I usually eat mine raw.
Wash, chop, and drain the spinach. I could tell you to measure out two cups per serving, but does anyone really measure out lettuce for a salad in a home kitchen?
Toss spinach on a plate.
Peel and quarter the oranges or tangerines. Or, simply slice any citrus fruit you choose to use into circles or squares.
Top with the now cooled string beans.
Slice the pear into long, thin skewers, add to the edges of the salad plate or bowl.
Sprinkle on the nuts, about 1/4 a cup per serving. Or more—just be aware that nuts have approximately 170 calories per ounce, depending on the variety. Depending on your caloric needs for the day, try to avoid eating the rest of the container with your fingers as you set the table. Of course, I have never done such a thing and am just warning you of one of the possible delightful hazards of salad-making.