There was a time when salads were a few wilted leaves of iceberg dredged in a creamy, store-bought dressing. A time when salads were only the side dish to a meal, a pre-cursor to the main event. That time has passed, my friends. Salads these days are composed meals. Brilliant, thoughtful meals made with exotic greens, interesting additions and lovely vinaigrettes and dressings.
This red leaf salad is a a hit with the salad-loving crowd. Slightly bitter red leaf lettuce is topped with walnuts, tangy goat cheese and sweet craisins. It is dressed with a pomegranate blueberry vinaigrette. And it is a winner. Try it for a crowd you want to impress.
- 4 cups red leaf lettuce, chopped
- 4 to 6 Tbsp. blueberry pomegranate vinaigrette
- ½ cup chopped walnuts
- ½ cup goat cheese, crumbled
- ½ cup craisins
- For vinaigrette:
- 4 Tbsp. blueberry pomegranate juice
- 2 Tbsp. apple cider vinager
- 2 Tbsp. honey
- ½ cup olive oil
- To prepare the vinaigrette, combine juice, vinegar and honey in a jar and whisk.
- Slowly add in oil, whisking continuously. Whisk before serving.
- To prepare salad, combine lettuce, walnuts, goat cheese and craisins in a bowl and stir well to combine. Top with vinaigrette.