A delicious and healthy salad. Be sure to reduce pomegranate juice ahead of time
Course
Salad
Cuisine
American
Keyword
easy lunch recipe, light recipe
Prep Time15minutes
Cook Time5minutes
Total Time20minutes
Servings6servings
AuthorLinda Spiker
Ingredients
The Salad:
1bag organic mixed baby greens
Pomegranate Vinaigrette (recipe below)
6-8Dried apricots cut into thin strips
Caramelized pecans or walnuts
Sliced red apples
Soft goat cheese
Pomegranate Vinaigrette:
Note: you can use store bought pomegrate reduced pomegranate juice (see links in blog post) or reduce your own. To reduce your own simply simmer 1 cup juice in small sauce till it is reduced to a ¼ cup. I measure after 15 minutes and every few minutes after that. Just be sure not to forget about it! After it is reduced to a ¼ cup, allow to cool before using.
½cupextra virgin olive oil
¼cupPomegranate juice reduction (see note above)
2teaspoonsfinely minced shallots
2tablespoonschampagne vinegar
Juice of half a lemon
2teaspoonshoney
Pinchof sea salt
Instructions
The Salad:
Arrange all ingredients on platter, dress, toss, serve!
Pomegranate Vinaigrette:
Combine all ingredients in glass container. Shake! Can be kept refrigerated for one week.