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May 23, 2013

Good Foods: Pomegranate Blueberry Salad

Some Assembly Required

Summer is almost here! That means it's time for swapping out those hearty soups with yummy salads bursting with flavor. We are so blessed to live in a time and country that has access to many kinds of wonderful produce.


 
This week I'm sharing my Pomegranate Blueberry Salad because 1) it's awesome, 2) I made it last night and took pictures and 3) it's something different and more exciting than a boring old iceberg lettuce and tomato dish.

I love this Simply Dressed brand of pomegranate vinaigrette.

Pomegranate Blueberry Salad is fruity with enough nuts and cheese to add a protein punch. For those of you who frown on spinach, fresh baby spinach leaves are a wonderful way to get in your greens, and this fresh produce absorbs dressings and other flavors so well you don't even notice what type of greens you're eating. Don't fear the spinach. Give this recipe a try! You can find the above all-important pomegranate vinaigrette dressing in the refrigerated section of the produce aisle or other bottled brands in the condiment aisle.

Pomegranate Blueberry Salad

1 half bag of baby spinach leaves
6 to 8 rings of thinly sliced red onion
1/4 cup of crumbled feta cheese
1/4 cup of dried blueberries
1/4 cup of dried cranberries
1/4 to 1/2 cup of toasted pecans
1/4 cup of pomegranate salad vinaigrette

Place spinach leaves in a bowl. Add other ingredients to taste. (Extra blueberries make it rock.) Toss well. Drizzle over pomegranate vinaigrette, and stir salad until spinach is coated with dressing. Add more if desired. Serve immediately. Serves 2-4.

A few strips of steak on the side, and we have a nice meal!

*Not So Nutty Tip*

You can quickly toast pecans in the microwave: Place nuts in a glass bowl or ramekin and dot (or
spray) with butter. Microwave one minute. Stir. Microwave another minute, and stir again. Let cool slightly and chop.


Stay balanced!
~Danielle Thorne













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