Pear Arugula Salad Ingredients For the salad: 3 cups arugula leaves, washed and dried 2 tablespoons thinly sliced red onion or shallots 1 pear, I used Bartlett 2 Medjool dates, chopped into little pieces 2 tablespoons dried cranberries 2 tablespoons chopped almonds For the vinaigrette: 2 tablespoons apple cider vinegar 2 teaspoons Dijon mustard 1 tablespoon honey to cup olive oil, or sunflower oil teaspoon salt, or to taste teaspoon freshly ground black pepper, or to taste Instructions For the vinaigrette: In a large measuring jar or bowl, mix 2 tablespoons apple cider vinegar, 2 teaspoons Dijon mustard, 1 tablespoon honey and teaspoon salt
Ingredients 1/2 cup 0% Greek yogurt (whole milk variety OK for THM S) 1/3 cup low fat, double fermented kefir (see notes for buttermilk substitution) 1 tablespoon fresh lemon juice (bottled is fine) 2 teaspoons olive oil OR MCT oil (or more as desired for THM S) 1 teaspoon dried parsley 3/4 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon salt 1/4 teaspoon dried dill 1/4 teaspoon THM Simply Sunflower Lecithin (optional) 1/8 teaspoon mustard powder Instructions Whisk together all ingredients in a small bowl or mason jar
The tomatoes release their juices, which mingle with the olive oil and vinegar at the bottom of the bowl it becomes something truly special
These restaurants will require upscale attire
This casual-cool dress is effortless, chic, and perfect for daytime errands
