Mixed greens-including spinach, arugula, leaf lettuces, and Romaine-combine with fresh figs, apples, and pomegranates to create a fresh, crunchy salad. Tossed with a creamy vinaigrette and topped with feta and sliced almonds, there is interest in every bite.
Ingredients
- 3 tablespoons white wine vinegar
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons sour cream
- 1 teaspoon Dijon mustard
- 1 stalk green onion , chopped
- 1 clove garlic , minced
- salt and freshly ground black pepper to taste
Instructions
-
1
Combine vinegar, olive oil, sour cream, and Dijon mustard in a small food processor or blender. Puree until dressing has begun to blend, about 30 seconds. Add green onion and garlic; process until smooth, 30 to 45 more seconds. Season with salt and pepper.
-
2
Place mixed greens in a large salad bowl and add vinaigrette to taste. Toss greens until coated, then divide evenly among 4 salad bowls.
-
3
Top salads with equal amounts of fig halves, chopped apple, pomegranate seeds, almonds, and feta cheese.
Nutrition Facts
Per serving
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