Mixed Salad Greens with Pear and Pomegranate

photo credit: Zoë Bakes.com



3 Tbsp olive oil

2 Tbsp red wine vinegar

2 Tbsp orange juice

1/4 cup walnut halves, finely chopped

2 tsp honey to taste

salt and freshly ground black pepper to taste

10–12 cups mixed baby salad greens

1 ripe medium pear, halved, cored 1 and thinly sliced

1⁄3 cup pomegranate seeds



Place the oil, vinegar, orange juice, walnuts, honey, salt and pepper in a salad bowl. Mix well to combine. Add the salad greens and toss to coat. Divide the greens among 6 salad plates. Garnish the top of each salad with the pear slices and pomegranate seeds.

Serve immediately.


Eric’s options

Instead of mixed baby salad greens, use baby spinach. For a less tart taste, substitute sweeter tasting balsamic vinegar for the red wine vinegar.


Serves 6.

Available at fine bookstores throughout BC.  Published by Whitecap.

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