"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Red and Green Christmas Salad Recipe

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This recipe for Red and Green Christmas Salad, by , is from Roebken Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne and Bill West
Added: Friday, September 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp. red wine vinegar 2 tsp. sugar
1/2 tsp. salt 1/4 tsp. pepper
2/3 c. olive oil 2 lb. fresh spinach
1-2 medium ripe avocados peeled and sliced
1 c. fresh or frozen raspberries, thawed
1 pomegranate

Directions:
Directions:
In a blender combine raspberries, vinegar, sugar, salt and pepper. Blend until smooth. Continue to blend while gradually adding oil. Cover and refrigerate.
Rinse,stem & tear spinach into bite-sized pieces. Dry. In large bowl combine spinach, avocado and seeds from the pomegranate. To serve, toss with dressing.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
The seeds from the pomegranate are red and spray over everything so be careful when you take them out of their sacs. I make the dressing the day before.

 

 

 

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