Spinach, Pear and Pomegranate Salad

October 14, 2014

 

1/4 Cup Pacifica Culinaria Plain Avocado Oil

4 Tablespoons Pacifica Pear Pomegranate Champagne Vinegar

1 Tablespoon Pomegranate Juice

1/2 Teaspoon Dijon Mustard

2 Large Bunches Baby Spinach, Thick Stems Trimmed

1 Head Butter Leaf Lettuce, Torn into Bite Size Pieces

2 Firm but Ripe Pears, Halved, Cored and Cut into Wedges

1/2 Cup Feta Cheese

1/2 Cup Fresh Pomegranate Kernels

8oz Chicken Breast, shredded

 

Directions:

Whisk first 4 ingredients in a small bowl. Season with salt and pepper. Combine spinach and lettuce in bowl. Pour all but 2 tablespoons dressing over and toss to coat. Divide greens among 6 plates. Arrange 4 pear wedges in spoke patterns on greens. Add chicken. Drizzle with the remaining dressing, sprinkle with cheese and pomegranate kernels.

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