Ingredients
The following ingredients have 4 Servings
- 10 ounces spring salad mix
- 2 pears, (sliced or chopped (Anjou, Bosc or Bartlett are great))
- 3/4 English cucumber, (chopped)
- 1 small red bell pepper, (chopped)
- 1/4 red onion, (thinly sliced)
- 1/2 cup roasted and salted pepitas ((may sub. sunflower seeds))
- 1/2 cup pomegranate seeds ((may sub 1/3 cup dried cranberries))
- 1/2 cup crumbled feta, goat cheese or Gorgonzola
- 1 recipe caramelized nuts (<<click for recipe (I use walnuts) (may sub roasted/not candied pistachios))
- 1 5.3 oz. container Pomegranate Greek Yogurt ( (I use Chobani))
- 3 tablespoons Asian Sweet Chili Sauce ((see notes))
- 3 tablespoons pomegranate juice
- 2 tablespoons mayonnaise
- 1-2 tablespoons apple cider vinegar ((depending on how tangy you like it))
- 1 tablespoon lemon juice
- 1 tablespoon poppy seeds ((optional))
- 1/4 teaspoon salt
Instruction
- Whisk all of the salad dressing ingredients together in a medium bowl. Chill in the refrigerator while you prepare the salad. (Dressing can be made and refrigerated up to 5 days in advance.) Once chilled, adjust to taste, if desired, by adding honey for sweeter or vinegar for tangier.
- Combine the salad ingredients in a large bowl. If serving entire salad immediately, drizzle with desired amount of dressing and toss to coat. If there might be leftovers, dress individual servings.
