This light,satisfying summer salad combination popular at restaurants during the 80's holds it's own on todays table as well. A bottled raspberry walnut dressing (Newman's Lite brand is delicious) may be substituted for the homemade pomegranate vinaigrette suggested here.
ingredients:
-for salad
5 oz package mixed baby greens or mache
8 large ripe strawberries,stemmed,cut in quarters
4 large ripe kiwi,peeled,cut in sixths
4 oz. walnut pieces
1 small red onion,peeled,sliced into thin rings
16 sugar snap peas
4 oz. crumbled feta,blue or gorgonzola (optional)
-for Pomegranate Vinaigrette
4 tablespoons balsamic vinegar
1/4 cup pomegranate juice
juice of 1 lime
2 tablespoons honey
1/4 teaspoon kosher salt
few grinds fresh black pepper
1/3 cup extra virgin olive oil
method:
Assemble salad in a decorative manner on 1 platter or 2 individual chilled plates.
Whisk together vinegar,pom juice,fresh lime juice,honey,salt and pepper.
Slowly whisk in oil to form an emulsion. Taste dressing and adjust to preferred sweetness or tartness and seasoning.
Dress salad immediately before serving.
Serves 2 as a light lunch or 4 as a side dinner salad
