This is a festive salad I served for Thanksgiving this year. I usually make it with my homemade shallot vinaigrette (I always have a jar in the fridge), but you can use any vinaigrette or dressing that you like.
Ingredients
- 2 packages arugula , 5 ounce
- 3 ounces crumbled chevre , goat cheese
- 3 tablespoons pomegranate seeds , or to taste
- 2 tablespoons vinaigrette dressing , or to taste
Instructions
-
1
Place arugula in a large bowl and top with chevre and pomegranate seeds. Drizzle with vinaigrette right before serving, and mix to combine.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Brining and Cooking the Perfect Turkey with Delicious Gravy
This turkey is incredibly moist and delicious. Even after heating up leftovers days later, the meat is still so tender, moist, and delicious. I make this primarily for Thanksgiving and have gotten nothing less than rave reviews every time! You can substitute turkey broth for chicken broth in the brine for this recipe. Brining also cuts down the cooking time.
White Chocolate Macadamia Nut Cookies
I was served white chocolate macadamia nut cookies at a restaurant in Springfield, MO, during a business conference. Went home and made up this recipe which has been a hit at any church gathering I take them to. They're even better than the one I had at the conference.
Strawberry Dump Cake
This strawberry dump cake is an easy summer dessert to make with both fresh strawberries and canned strawberry pie filling. The cream cheese gives it a bit of a tang and the buttery, crumbly cake topping is delicious.