September 20, 2017

Holiday Spinach Salad

Yield: 4 Servings

This recipe yields more vinaigrette than you need to dress the salad. Save it in the refrigerator, mix it again and use.

dairy-free recipesRoasted Pecans:
24 Pecans, Roasted (candied with xylitol)
2 Tbs Xylitol

Salad Dressing:
1/4 Cup Pomegranate Molasses, (Found in Middle Eastern Stores)
1 Cup extra virgin olive oil
1/8 Cup Pomegranate Juice
Sea Salt, To Taste
Pepper, Fresh Ground, To Taste

Salad:
8 Ounces Baby Spinach, washed
4 Ounces Pomegranate Seeds
1 Pear, sliced or diced

5 Ounces Parmesan Cheese (Parmigiano Reggiano), shaved. Serve on the side.

Directions:

  1. Melt xylitol, add pecans, mix and spread on a lightly oiled sheet pan and bake for 6-8 minutes at 350F. Cool.
  2. While the nuts cool, assemble the salad.
  3. Whisk together the juice and molasses, start adding oil continue whisking, add salt and pepper. Drizzle over salad and toss.

Bon app├ętit,

Chef VK
The Culinary Link

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