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Heart Salad

15 Minutes Total time 15 Minutes Prep time 220 Calories 2 Servings



  1. Toss avocado with lime juice
  2. Layer avocado using a 4-inch heart cookie cutter as a guide on the serving plate. Place a 3-inch heart shaped cookie cutter on top and create a second pineapple layer.
  3. Toss spring mix and pine nuts with Sesame Ginger Vinaigrette and arrange on the pineapple. Scatter berries around the plate and serve immediately.

Sesame Ginger Vinaigrette: Whisk together 1/4 cup rice vinegar, 1 tablespoon water and 1 tablespoon miso paste until blended. Stir in 1 tablespoon minced fresh ginger, 1 tablespoon low-sodium soy sauce, 1 teaspoon honey, 1 teaspoon canola oil and 1 teaspoon sesame oil. Refrigerate until ready to use. Makes about 1/2 cup.

Vegetarian Dinner Kid-Friendly Winter Salads

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