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Pomegranate Feta Salad Recipe

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This recipe for Pomegranate Feta Salad is from TRIED & TRUE Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup pecans
1/4 granulated sugar
1 (10 ounce) package mixed baby greens
1 pomegranate (seeds separate)
1/4 red onion sliced thin
1 (8 ounce) package crumbled feta cheese

Dressing: 1 t Dijon mustard
3 T red wine vinegar
3 T extra-virgin olive oil
1 lemon, zested and juiced
salt and pepper to taste
Directions:
Directions:
To make candied pecans, pour sugar in a small skillet and pour the pecans on top. Cook over medium heat until
sugar melts and turns a caramel color stirring constantly so that the nuts and sugar do not burn. Be patient. It takes
a while for the sugar to start melting. Once the sugar turns a caramel color coat keep stirring to coat the pecans wiht
it. Pour pecans onto greased wax paper or aluminum foil to cool. Once pecans are cooled, break them into pieces.

Please the lettuce, pomegranate seeds, red onion, feta cheese, and pecan pieces into a large mixing bowl, set aside.

Whisk together the Dijon mustard, vinegar, olive oil, lemon zest, lemon juice (to taste). salt and pepper in a separate
bowl. Pour over salad and toss to coat. Serve immediately.

 

 

 

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