Caveman Cuisine: Saturday Night Salad

Light, fresh, crisp.  This salad makes an excellent accompaniment to roasted meats and stews.  Or, you top it with some grilled chicken breasts or pulled Cornish game-hen and enjoy it as a meal all on it's own.

1 cup butter-leaf lettuce (chopped)
2 cups mixed baby greens
1 medium carrot (shredded)
1 medium honey-crisp apple (sliced thin)
1 large stalk celery (sliced thin)
2-3 tbsp. pecans (chopped)
1/8th red onion (sliced thin)
1/2 Persian lime
1 tspn. grade A maple syrup
2-3 tspn. extra virgin olive oil
Fresh ground black pepper
1 pinch sea-salt

Layer a serving plate with the lettuce and greens.  Top with shredded carrot, celery, red onion, apple slices, and pecans.

In a small bowl, combine the juice of the Persian lime with the maple syrup.  Spoon the dressing over the salad mixture.  Sprinkle the salad with the pinch of sea salt and a light dusting of black pepper.  Drizzle the olive oil over the salad prior to serving.

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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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