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I am a huge lover of all things salad however if there isn’t “real” ingredients in my salad I then I will kindly pass. I like my salads to be hearty, full of flavor and have a variety of textures. I also like salads that have more components to them than just lettuce leaves and salads that do not leave me hungry again after an hour has passed.
I threw this salad together for a light meal and not only did it meet all of my salad credentials it filled me up! I made a nice citrus vinegarette to go along with it and it really came out Delicious. Even my husband was impressed (AND,he is pickier than I am….) This is defiantly ones of my new faves for a light meal!
Winter Salad with a citrus vinaigrette
For the salad:
1 BIG handful of 50/50 mix ( I used Organic Girl spring mix/baby spinach mix)
2 tbsp of pomegranate arils (seeds)
1/2 of 1 pear, sliced thin ( any type works)
1 tbsp of toasted pecan halves
1/2 ripe avocado, sliced
cucumber very thinly sliced
a few (or a lot) thin slices of red onion
For the citrus vinaigrette:(barefoot contessa)
1/2 teaspoons minced garlic
2 tablespoons white wine vinegar
2 tablespoons lemon juice (I used 1 tbsp of lemon juice & 1 tbsp of clementine juice
1 teaspoon Dijon mustard
1 teaspoon lemon zest
1 teaspoon agave nectar ( or white sugar)
1/2 teaspoon salt
1/4 teaspoon ground white pepper
To make the dressing, combine the white wine vinegar, lemon juice , mustard, lemon zest, sugar or agave nectar, salt, pepper, and garlic in a medium mixing bowl. Whisk to blend. Gradually add the remaining 2/3 cup of olive oil in a remaining thin stream, whisking constantly until well blended and smooth. Set aside.
In a large bowl add the greens, red onion, cucumber, pecans,pears and avocado. Add enough dressing to coat all of the salad nicely and toss gently.
Place the salad on a plate and top with croutons, pomegranate arils and gorganzola cheese. Serve immediately.