Mixed Green Salad with Balsamic-Pomegranate Vinaigrette

Mixed Green Salad with Balsamic-Pomegranate Vinaigrette

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  • Each serving
  • 290 cal
  • 27g fat (4.5g sat)
  • 5mg chol
  • 400mg sodium
  • 10g carb
  • 1g fiber
  • 7g sugars
  • 3g protein


Balsamic-Pomegranate Vinaigrette

  • 5 tablespoons pomegranate juice
  • 1/3 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1/3 cup extra virgin olive oil
  • 1/3 cup canola oil
  • Salt and pepper, to taste


  • 1 apple, peeled and thinly sliced
  • 1/2 medium red onion, thinly sliced
  • 4 cups loosely packed salad greens
  • 2 cups loosely packed baby spinach, arugula, mache, etc.
  • Salt and pepper, to taste
  • 1/3 cup fresh chevre cheese, crumbled


In a mixing bowl, whisk together juice, vinegar and mustard until well combined. Very slowly begin to whisk in oils, drop by drop, until vinaigrette begins to emulsify. As vinaigrette becomes thicker, add remaining oil more quickly. Season with salt and pepper.

Toss together apple, onion, salad greens, and spinach in a large bowl. Drizzle with vinaigrette and season with additional salt and pepper, as needed. Pile greens on a plate and garnish with chevre cheese.

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