Belinda's Christmas Salad
Ingredients
A note about gluten: When a gluten-free Dijon mustard is used, this recipe is gluten free.
1 cup
toasted pecan halves
⅓ cup
Kowalski's Extra Virgin Olive Oil
3 tbsp.
Dijon mustard
3 tbsp.
Kowalski's Pure Honey
6 oz.
baby spinach
3
clementines, peeled and segmented
½ cup
dried cranberries
⅓ cup
crumbled fresh goat cheese
⅓ cup
pomegranate seeds
Directions
- Finely chop about half of the pecans; set aside.
- Combine oil, mustard, honey and most of the lime juice in a screw-top glass jar; fasten lid and shake vigorously to combine. Add additional lime juice to taste; season with salt and pepper.
- In a large salad or serving bowl, toss spinach with a generous amount of dressing.
- Top with clementines, cranberries, cheese, pomegranate seeds, pecan halves and chopped pecans; drizzle with remaining dressing to taste.
Tasty Tip:
- For a pretty presentation, divide dressed spinach among individual serving dishes. Top with remaining salad ingredients and drizzle with dressing.
