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Pomegranate Mandarin Salad with Avocado and Feta

Ingredients

  • 4 cups romaine lettuce or crisp mixed greens
  • 1 long English cucumber thinly sliced
  • 1 avocado peeled, pitted and sliced
  • 2 mandarin oranges peeled and sectioned
  • 1/2 cup pomegranate arils
  • 1/2 cup feta cheese crumbled
  • 1/3 cup pecans toasted
  • Citrus Vinaigrette
  • 1/2 cup olive oil extra virgin
  • 3 Tablespoons lemon juice freshly squeeze
  • 2 Tablespoons white wine vinegar or Champagne vinegar
  • 1 small shallot finely minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon each, sea salt and pepper

Directions

1. To make a wreath-shaped salad, place a small bowl for the vinaigrette in the centre of a larger round shallow bowl or platter.
2. Arrange bite-sized pieces of romaine or other greens in the bowl around the small dish. Top with remaining ingredients, finishing with feta cheese and pecans.
3. Whisk vinaigrette ingredients together and pour into the small bowl in the center of the serving bowl.
4. Serve and drizzle vinaigrette over all just before serving.

If you’re not serving this salad right away, add the avocado just before serving to prevent browning. You’ll have dressing left over for another salad, so nutrition label does not include dressing.

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Related Recipes

Pomegranate Mandarin Salad with Avocado and Feta

Ingredients

  • 4 cups romaine lettuce or crisp mixed greens
  • 1 long English cucumber thinly sliced
  • 1 avocado peeled, pitted and sliced
  • 2 mandarin oranges peeled and sectioned
  • 1/2 cup pomegranate arils
  • 1/2 cup feta cheese crumbled
  • 1/3 cup pecans toasted
  • Citrus Vinaigrette
  • 1/2 cup olive oil extra virgin
  • 3 Tablespoons lemon juice freshly squeeze
  • 2 Tablespoons white wine vinegar or Champagne vinegar
  • 1 small shallot finely minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon each, sea salt and pepper

Directions

1. To make a wreath-shaped salad, place a small bowl for the vinaigrette in the centre of a larger round shallow bowl or platter.
2. Arrange bite-sized pieces of romaine or other greens in the bowl around the small dish. Top with remaining ingredients, finishing with feta cheese and pecans.
3. Whisk vinaigrette ingredients together and pour into the small bowl in the center of the serving bowl.
4. Serve and drizzle vinaigrette over all just before serving.

If you’re not serving this salad right away, add the avocado just before serving to prevent browning. You’ll have dressing left over for another salad, so nutrition label does not include dressing.