Holiday Salad

Contorno - Vegetables


5 cups mixed baby greens
5 cups bunch baby arugula
1 cup pomegranate seeds
2 ounces pecans, chopped (about 28 halves)
1/2 cup (4 ounces) gorgonzola cheese, crumbled
Pomegranate Vinaigrette:
5 tablespoons of pomegranate juice
3 tablespoons of champagne vinegar
1 tablespoon shallot, finely minced
1 tablespoon honey
5 tablespoons Botticelli Extra Virgin Olive Oil
Salt and fresh pepper


  • For the vinaigrette: combine pomegranate juice, olive oil, vinegar, honey, salt and pepper in a small glass jar and shake vigorously.
  • Toss mixed greens in a salad bowl and top with pecans, gorgonzola and pomegranate seeds. Drizzle with vinaigrette right before serving.

Source: Skinny Taste

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