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Pear and Pomegranate Salad

Course Salads
Cuisine American
Servings 8
Author Karen

Ingredients

  • 2 bags baby spinach ends trimmed
  • 1 Anjou pear diced
  • ½ cup pomegranate seeds
  • ¼ cup sliced green onion
  • Honey Roasted Pecans coarsely broken
  • Bottle of Litehouse Pomegranate/Blueberry Vinaigrette or Raspberry Vinaigrette

Instructions

  • Divide all ingredients among each of 8 salad plates, shake dressing and drizzle over each salad.
  • Note: to remove pomegranate seeds cut pomegranate in half. With small spoon, gently lift seeds out of membrane. Seeds can be stored in Ziploc storage bag in the refrigerator for several days.