We were up in Maine for Thanksgiving and when to my aunt and uncle's place at the beach. It was 12 degrees and with the wind chill, it felt like 1 degrees. Needless to say, we didn't venture outside today! I was in charge of making mashed potatoes, an apple crisp, and salad (I slightly altered the recipe - see below). All three recipes were from one of my favorite food bloggers and everything was so easy but really delicious. This might be one of my new favorite salads - unfortunately, I forgot to take a picture so below are some from our evening.
Ingredients
Directions
Ingredients
- 1/2 cup candied pecans
- 8 cups market greens (wild kale, wild arugula, etc)
- 1 cup pomegranate seeds
- 2 persimmons, sliced into wedges
- 6 oz. crumbled goat cheese
- Balsamic vinaigrette dressing
Directions
- Put the greens in a large serving bowl, drizzle with the vinaigrette and toss to coat evenly.
- Top with persimmons, pomegranate seeds, nuts and goat cheese, and toss well.
- Serve immediately.
Post a Comment