Pear, Pomegranate and Spinach Salad
Serves:
4
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I love how festive the arils look in this salad when paired with the greens, and of course I’m in love with the entire flavor combination of this salad!
Dovetailing tips; Prepare an extra 1/2 cup of pomegranate arils to use day 5 in the Winter fruit Salad.
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Cook Time:
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Ingredients:
| 2/3 cup | chopped walnuts or pecans , toasted |
| 3/4 cup | pomegranate arils |
| 3 ounces | feta cheese , crumbled |
| 1/2 cup | dried cranberries |
| 2 | bartlett pears (firm but ripe), cored and sliced |
| 9 ounces | baby spinach |
| 1/4 cup | apple cider vinegar |
| 3 tablespoons | extra-virgin olive oil |
| 1 1/2 tablespoon | honey |
| 1 teaspoon | dijon mustard |
| salt and pepper , to taste |
Directions:
Whisk all dressing ingredients in a bowl to blend well. Place all salad ingredients in a large salad bowl, drizzle with desired amount of dressing then toss to evenly coat. Serve immediately.
Source: cookingclassy.com
