Pear Salad with Cinnamon Apple Cider Vinaigrette Recipe
Anti inflammatory Salad
Recently I spent a few days at Resort at the Mountain in Welches, Oregon, in the Mount Hood Territory. Room views were delightful (below) and I went ecstatic over the delicious Pear Salad with Apple Cider Vinaigrette dressing the Altitude Restaurant team served me (top). I had them take off the Bleu Cheese Crumbles so that it fit my anti-inflammatory dairy-free diet needs and was thrilled with the result.
Late summer is pear season and it is time to make your own imitation of the Altitude Restaurant’s house salad with the below-dressing recipe. Throw your own salad ingredients together. There’s consisted of mixed greens, dried cranberries, walnuts, salt, pepper, topped with a poached pear, and apple cider vinaigrette. I twisted the recipe a bit by adding cinnamon to the dressing. Poached pears or extra fresh and juicy pears both work equally well. Serve it as a side salad or as the entire dinner and know it is a healthy, anti-inflammatory choice for the whole family.
- 1 cup exta virgin olive oil
- 1/3 cup apple cider vinegar
- 2 Tablespoons honey
- 1 teaspoon cinnamon
- 1 teaspoon salt
- pepper to taste
- Combine all ingredients, whip together with a whisk or blender.
- Serve over salad.
- Works particularly well with pear salad or also as a marinade for pork.
