Pear Salad with Chiangbai Ants

Name: Pear Salad with Chiangbai Ants
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 710 milliliters baby spinach, washed and dried; 2 Tbsps balsamic vinegar; 237 milliliters shaved Asiago or Parmesan cheese; 2 crisp pears, peeled, cored, and sliced; 118 milliliters chopped red bell pepper; 2 Tbsps finely chopped shallot; 4 Tbsps dried Changbai ants

Pear Salad with Chiangbai Ants might be just the side dish you are searching for. This gluten free and primal recipe serves 4. One portion of this dish contains about 10g of protein, 7g of fat, and a total of 170 calories. If you have shallot, pears, changbai ants, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

On four salad plates, arrange the spinach, adding a layer of pear slices to the heap.

Ingredients you will need

Spinach

Pear

Sprinkle the bell pepper and shallots over the pears. Splash each salad with about 1/2 tablespoon of balsamic vinegar.

Ingredients you will need

Balsamic Vinegar

Bell Pepper

Shallot

Pear

Add the shaved cheese to the salads and sprinkle the ants over the cheese.

Ingredients you will need

Cheese

Feeling antsy? Your salads are now ready to be served.

Reprinted with permission from The Eat-A-Bug Cookbook, Revised by David George Gordon. Copyright © David George Gordon, 2013; photographs copyright © 2013 by Chugrad McAndrews. Published by Ten Speed Press, 2013.