New Year's Salad

December 31, 2017

 

 

 

Salad is no ones favorite food, so when I put a salad out and it actually goes, I know I'm onto something. This one not only went, my husband asked I make it for dinner that same night.

 

I call this one the New Year's salad for two reasons; first, the jewel tones and textures recall a sort of New Year's aesthetic. Second, it's the perfect way to stick with your "I'm going to lose weight" resolutions without being utterly bored and reaching for chocolate on January 3rd. 

 

Quick note: I encourage you to either peel your own pomegranate arils or use a brand of pre-peeled you trust (I like the Wonderful Brand.) I find the American pomegranate arils often have a faint taste of nail polish remover. Also, I use a homemade dressing but it's a pretty standard Balsamic Vinaigrette and any store-bought version should suffice.

 

Serves 4 as a side or 2 as a main 

Ingredients:
For the salad:

one 5 ounce box of spinach/arugula mix, spinach leaves or arugula (see note above)

1 cup pomegranate arils 

1/2 cup shelled pistachios 

1 ripe avocado 

 

For the dressing:

3 tablespoons olive oil

1 tablespoon balsamic vinegar 

1 teaspoon dijon mustard (whole grain preferred)

1 teaspoon sugar 

1 pinch of salt. 

 

1. Pour the lettuce into a bowl or serving dish. Add the pomegranate seeds. 

2. Roughly chop the pistachios until you have no more large pieces. Add to the bowl. 

3. Dice the avocado and add to the bowl. 

4. To make the dressing combine all the ingredients in a bowl and use a fork, whisk or immersion blender to whisk until all the ingredients are well combined. Taste and adjust seasonings as desired. Pour over the rest of the salad. 

 

 

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