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Pomegranate and Fig Winter Salad with Ca




Source of Recipe


Marla


List of Ingredients




Pomegranate and Fig Winter Salad with Candied Pecans and Gorgonzola

1/4 cup chopped pecans

2 tablespoons brown sugar

1 tablespoon egg white

pinch salt

cooking spray

4 cups torn or chopped romaine lettuce (1/2 medium head)

4 cups mixed baby spring greens

8 to 10 dried figs thinly sliced

½ cup red onion slices

¼ cup crumbled gorgonzola cheese

1 medium pomegranate

½ cup POMEGRANATE VINAIGRETTE

Fresh ground pepper to taste



Recipe



Method:
1. Place lettuce and baby greens in a large bowl; if done ahead of time cover and refrigerate. Cut pomegranate in half, then in fourths. Peel white membrane away from seeds, place into a small bowl and set aside.

2. Preheat oven to 350 degrees. Spray baking sheet with non stick cooking spray. Put almonds in small bowl and toss together with sugar egg white and salt. Place nut mixture on baking sheet and bake for 5 minutes or until nuts are lightly browned. Remove from oven and cool

3. Toss greens together gently with pomegranate seeds, sliced figs and gorgonzola cheese. Divide salad between four plates and top each with 2 tablespoons vinaigrette, 1 tablespoon candied pecans.

Yield: 4 servings