The pomegranates and the greens make for a beautiful dish no matter what time of the year. Not only beautiful, but it is a great way to use the pears you may receive in a holiday basket or the fruit of the month program. This will make eight dinner salads or four entrée salads. Adjust ingredient amounts for the number of people eating.
1 pound of mixed greens, rinsed and drained
2 pears thinly sliced
1 pomegranate, seeds removed
4 to 5 oz. of a mini log of fresh goat cheese
Brianna’s Blush Vinaigrette
Freshly cracked pepper
Divide each ingredient accordingly if you are making dinner salads or entrée salads. Take a large handful of mixed greens and place on plate. Add sliced pear, pomegranate seeds and crumble fresh goat cheese. Repeat process for each salad. Drizzle with blush vinaigrette and add freshly cracked pepper.
When making any of our gluten-free recipes take care in reading the labels of any packaged or canned products. If there is a label on anything you are using, read it or ask to make sure that it is indeed gluten-free. Many products vary in ingredients from brand to brand. Some examples of this can be found when looking at the labels of soy sauce, mustard, distilled vinegar, and even chicken broth.