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Tuesday, December 23, 2014

Pear Pomegrante and Spinach Salad


Both the appetizer course and the main course are a little heavy, so this pretty red and green salad helps to lighten the meal. Using a salad for the side dish helps to incorporate some fresh elements into the Christmas meal (aside from the sangria soaked fruit, although I totally think that counts) and the Christmas colors keep everything festive.

Recipe from Cooking Classy.

A Hamless Holiday
Snowman Cheeseball, appetizer
White Christmas Sangria, drink
Pear, Pomegrante and Spinach Salad, side dish

Ingredients:
Salad
-3/4 cup pomegranate arils
-3 oz feta cheese, crumbled
-2 Bartlett pears (firm but ripe), cored and sliced
-9 oz baby spinach

Dressing
-1/4 cup apple cider vinegar
-3 Tbsp extra-virgin olive oil
-1 1/2 Tbsp honey
-1 tsp dijon mustard
-Salt and pepper, to taste

In a small container, whisk together the dressing ingredients.

Combine the salad ingredients in a large bowl and dress as desired.


This was also a hit. I really liked the dressing, it had good acidity and good flavor. It also kept well, I took the leftovers to work and all I needed to do was stir the dressing with my fork and it was ready to coat my lunch. Dave liked the feta in the salad, he thought it added a nice salt to the dish. I liked the red and green Christmas colors. 

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