This is a simple, colorful and tasty salad that I served with my grilled chicken.
5 oz mixed greens, washed and drained
1 C pomegranate seeds
2 Tbsp sunflower seeds (roasted and unsalted)
2 Tbsp crumbled feta cheese
2 Tbsp balsamic vinegar
1/4 C olive oil
1) Arrange the mixed greens, pomegranate seeds, sunflower seeds and cheese in a bowl or plate.
2) Mix the balsamic vinegar and oil in a small bottle.
3) When ready to eat, scoop the salad on a plate and drizzle with balsamic and oil vinaigrette.
(it's November here in NH
and some leaves are still very colorful, 2012)
*A salad spinner is a great tool to dry the leafy vegetables and herbs quickly.