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‹ All Recipes ‹ Salads

Composed Mixed Greens Salad with Estate Meyer Lemon Vinaigrette

Composed mixed greens salad with estate Meyer lemon vinaigrette

Freshly Harvested Greens Accented With Estate Myer Lemon Olive Oil Vinaigrette

Serves 6

INGREDIENTS

  • 1 ½ cups pea sprouts
  • 1 head butter lettuce washed and torn into 1” square pieces
  • 1 head radicchio washed and torn into 1” square pieces
  • 1 ½ cups field greens
  • 18 thin slices of red onion
  • ¼ cup fresh pomegranate seeds
  • 1 tablespoon lemon zest
  • 18-20 pieces of whole Italian parsley leaves torn off the stem
  • ¼ teaspoon GC Napa Valley Organic Lavender Sea Salt
  • ¼ teaspoon GC Napa Valley Tellicherry Pepper
  • ½ cup Estate Myer Lemon Olive Oil Vinaigrette

TO PREPARE

  1. Thoroughly rinse all lettuce
  2. Seed a fresh pomegranate
  3. Arrange each type of lettuce on each plate, placing it in separate piles, side-by side
  4. Top with a few pieces of torn Italian parsley
  5. Place 3 thin slices of red onion on top of lettuce
  6. Sprinkle a teaspoon of pomegranate seeds over top of lettuce composition
  7. Drizzle Estate Myer Lemon Olive Oil Vinaigrette over the lettuce

TO SERVE

Place a salad plate at every guest place for the first course. Serving a meal in courses slows the dinner to allow for more conversation & fun!