Arugula Salad With Pomegranate and Toasted Pecans
photo by Vicki in CT
- Ready In:
- 5mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 7.39 ml red wine vinegar
- 14.79 ml aged balsamic vinegar
- 7.39 ml aged balsamic vinegar
- 1.23 ml kosher salt
- 0.61 ml fresh ground pepper
- 88.74 ml extra virgin olive oil
- 2 bunch arugula, rinsed well and thick stems removed
- 78.78 ml pecans, toasted and roughly chopped
- 118.29 ml pomegranate seeds, from 1 medium pomegranate
directions
- In medium nonreactive bowl, whisk together vinegars, salt, and pepper. Gradually drizzle in olive oil, whisking until emulsified. Toss arugula with just enough vinaigrette to coat. Sprinkle with pecans and pomegranate seeds and serve.
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Reviews
RECIPE SUBMITTED BY
Vicki in CT
tolland, 45
<p>As a transplanted Texan I love spicy foods and love to tweek recipes to include a little kick. I am a dialysis nurse and have two grown children living in VA and MA.<br /><br /><a href=http://phpweby.com/service/visitormap/ target=_blank><img title=World Visitor Map! src=http://m.phpweby.com/1709.png alt=Visitor Map /></a> <br /><br /><br /><br /><br /><a href=http://www.amazingcounter.com><img src=http://cb.amazingcounters.com/counter.php?i=2354074&c=7062535 border=0 alt=Free Web Site Hit Counter /></a><a href=http://www.flowerdeliverydeals.com>Comparison Shopping</a></p>