Pear Pomegranate Salad
1/2 c chopped pecans
1/4 c sugar
1 head romaine lettuce
14 oz bag spinach leaves
seeds from 1 pomegranate (about 1 cup)
2 ripe pears, chopped
juice of 1 lime
Spray a sheet of foil with cooking spray and set aside. Combine pecans and sugar in a small skillet, cook, stirring constantly until the sugar melts and coats the nuts, about 15 mins. Place on the prepared foil and set aside. Toss together remaining ingredients, adding the candied pecans right before serving. Drizzle sweet red wine vinaigrette over the salad and top with feta cheese if desired.
Sweet Red Wine Vinaigrette
1/2 c red wine vinegar
1/2 c sugar
1-2 cloves garlic, chopped
1 tsp salt
1 tsp pepper
1/2 c canola oil
Combine all ingredients except oil in blender or food processor. While blender is running, add oil in a steady stream. Dressing may be stored in fridge about 2-3 weeks. Shake well before serving.
this salad was so good! it was the perfect side dish to a healthy breast of grilled chicken. seriously blog followers, this cookbook is a must have. you can continue waiting for me to post the recipes i try, one at a time, or you can run out and get yours today! at the very least, get your name on the wait list at the library.
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