Winter Salad

This salad, like a great woman, has it all; she's beautiful, sophisticated, crunchy and a bit nutty! Oh, and did I mention, a real crowd pleaser. I wouldn't hesitate to serve this easy salad on a casual evening or at a formal dinner party.


Winter Salad

1 cup Arugula
2 cups Red & Green Oak Lettuces
2 Green Onions (White & Green parts) Sliced thinly & Chopped
4 Radishes, sliced thinly
2 Ribs Celery, chopped
1/2 cup Pomegranate Arils
1/4 cup Crumbled Blue Cheese
1/4 cup Toasted Pecans, Roughly chopped


Raspberry Vinaigrette

1/4 cup Raspberry Vinegar
1/3 cup Canola Oil
1 tsp Sugar
1 tsp Dijon Mustard
1 tsp Olive Oil
1 tsp Balsamic Vinegar
Salt & Pepper to taste

Preheat oven to 350 Degrees. On a sheet pan place a single layer of pecans and bake for 7-8 minutes. Remove from oven and let cool completely. (I like to toast a whole bag at once, they are great to keep on hand for snacks and salads!)

Wash, dry & combine lettuces. If serving right away toss lettuce with vinaigrette, just arrange toppings on lettuce and add dressing right before serving.

Enjoy!