Healthy
Holiday Meals
Harvest Salad
Serves: 6 Prep: 10min|Cook: 0min |Total: 10min
Ingredients
Dressing:
2 beets, cooked, peeled and diced
1 cup cranberry juice
3 tablespoons red-wine vinegar
2 tablespoons dijon mustard
2 tablespoons extra-virgin olive oil
1 shallot, minced
1 clove garlic, minced
4 drops liquid smoke
salt
ground black pepper
SALAD:
2 quarts torn mixed greens
4 thick slices crusty french bread, diced and
oven-toasted
1 large firm pear, cut into 16 wedges
1 fuyu persimmon, diced
2 cups pomegranate seeds
1/4 cup shredded parmesan or romano cheese
2 tablespoons chopped toasted walnuts (see note)
Directions
1. To make the dressing: In a blender, combine the
beets, cranberry juice, vinegar, mustard, oil, shallots, garlic and
liquid smoke. Blend for 1 to 2 minutes, or until smooth. Season with the
salt and pepper. 2. To make the salad: In a large bowl, toss the greens
with the croutons and one-quarter of the dressing. Divide among salad
plates. Top with the pears and persimmons. Drizzle with the remaining
dressing. Sprinkle with the pomegranate seeds, Parmesan or Romano and
walnuts Recipe Notes
To toast the walnuts, place them in a dry no-stick
skillet over medium heat. Toast the nuts, shaking the skillet often, for
3 to 5 minutes, or until fragrant.
Back to Recipes
|
Back to Healthy Holiday Meals
|