Written By Cynthia Annett-Hynes Recipes Apr 8, 2011 Mixed Salad Greens with Pear and Pomegranate SHARE VIA: Facebook Twitter Pinterestphoto credit: Zoë Bakes.com Ingredients:3 Tbsp olive oil2 Tbsp red wine vinegar2 Tbsp orange juice1/4 cup walnut halves, finely chopped2 tsp honey to tastesalt and freshly ground black pepper to taste10–12 cups mixed baby salad greens1 ripe medium pear, halved, cored 1 and thinly sliced1⁄3 cup pomegranate seeds Preparation: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 optionsInstead 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.RecipesSaladStarterVegetarian SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.