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One of my signature dishes for our annual holiday dinners is my winter salad that includes pomegranate seeds. It became a staple along with the turkey, sweet potatoes and the mac and cheese. Recently I came across this version and am sending many thanks to Georgia at www.thecomfortofcooking.com.
6 cups mixed salad greens
1/2 cup pomegranate seeds (from half of 1 fresh pomegranate)
1/2 cup (4 oz.) feta or gorgonzola cheese, crumbled
1/2 cup pecan halves
1 cup balsamic vinaigrette (recipe below), or your favorite
1/4 cup balsamic vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
In a medium bowl, whisk vinegar with garlic, salt and pepper. Whisk in oil gradually (or place all the ingredients in a screw-top jar and shake to combine). Taste and adjust seasonings as desired.
If not using dressing immediately, cover and refrigerate. Whisk or shake before use to redistribute ingredients.
Combine mixed greens in a large salad bowl with pomegranate seeds, feta/gorgonzola and pecan halves. Toss with half of vinaigrette before serving. Taste and adjust seasonings as desired, adding more of any ingredient or dressing.
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.Read More