Sunday, November 4, 2012

Pomegranate & Mixed Greens Salad (serves 2-4 as part of a meal)

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)
*If you are using seeds or nuts in your cooking it is best to use unsalted ones.  Your food will taste much better!
*A salad spinner is a great tool to dry the leafy vegetables and herbs quickly.

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