Green Salad with Fruit Recipe

Green Salad with Fruit Recipe
Staff Writer
Salad

Tori Avey

Salad

A light and healthy salad that is full of fiber. Serve this as a starter, alongside stuffed figs, butternut squash soup, and fruit-studded muffins for a Tu B’Shevat meal.

Ingredients

For the salad:

  • 5 cups mixed spring greens or chopped butter lettuce
  • 1 ripe red pear
  • 1 sweet apple, preferably gala, honeycrisp, or pink lady
  • ¼ cup pomegranate seeds
  • ¼ cup golden raisins
  • ¼ cup sliced almonds or pecans

For the dressing:

  • ¼ cup light olive oil
  • ¼ cup pomegranate juice
  • 3 tablespoons lemon juice
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Directions

For the salad:

Rinse and dry your spring greens. Chop pear and apple into small chunks; keep the skin on for color and fiber. Toss greens, pear and apple chunks, pomegranate seeds and golden raisins together. Toast the almond slices or pecans lightly in a skillet on the stovetop over medium heat. Sprinkle the nuts over the top of the salad.

For the dressing:

Combine dressing ingredients in a blender and blend for 20-30 seconds, or until the mixture turns bright pink and opaque. Immediately drizzle the dressing over the top of the salad. Serve.

Green Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Green Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Green Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.