I was looking for a nice fall green salad and found this one in my "savoring the seasons" cookbook. It is wonderful, delicious, and SO beautiful with various greens, red pomegranate seeds, white feta cheese and light pears. This will be added to our rotation! We really, really like it!
Sadly, I do NOT have a picture for you. Just KNOW that it is beautiful and SO delicious and you need to make it TODAY! :) You'll thank me.
PEAR POMEGRANATE SALAD
by Our Best Bites
by Our Best Bites
Ingredients:
1/2 c chopped pecans
1/4 c sugar
1 head romaine lettuce
1 (14oz) bag baby spinach
Seeds from 1 pomegranate (about 1 cup)
2 ripe pears that are still a little firm
Juice of 1 lime
4 oz crumbled feta cheese
Directions
1. Spray a sheet of aluminum foil with nonstick cooking spray and set aside.
2. Combine pecans and sugar in a small nonstick skillet. Cook over medium-low heat, stirring constantly, until the sugar melts and coats the nuts (about 15 minutes-however mine were done in about 8 minutes). Place on the prepared foil and set aside.
3. Core and slice pears. Toss with a little lime juice to prevent browning.
4. Toss together lettuce, spinach, pomegranate seeds, pears, lime juice, and cheese, adding the candied pecans right before serving. Drizzle Sweet Red Wine Vinaigrette (see below) over the salad and serve immediately.
Sweet Red Wine Vinaigrette
1/2 c red wine vinegar
1/2 c sugar
1-2 cloves garlic, roughly chopped
1 teaspoon kosher salt
1 teaspoon coursely ground black pepper
1/2 c canola oil
Combine vinegar, sugar, garlic, salt and pepper in a blender (or food processor in my case) and process on high. Lower speed and while blender is running, add oil in a steady stream. (This is a very important process in making a salad dressing. This emulsion brings everything together. If you don't do this, the dressing with separate and be yucky SEPARATE on your salad). Dressing may be stored in refrigerator about 2-3 weeks. Shake well before serving.
