Because I am already thinking about holiday meals, I decided to try out a Red on Red Salad recipe for dinner tonight.
Red on Red Salad is refreshing to eat and a delight to see so much red and green on a plate.
My dinning companions really enjoyed the salads and nothing was left on the plates. Pomegranates arils are also full of dietary fiber, vitamin C and vitamin K.
Ingredients
- Sweet Butter Blend and Red Leaf Lettuce, one 6 ounce bag
- Red Skinned Pears – one to two, small size
- Pomegranate arils/seeds – one small
- Raspberries – one container
Directions
- Wash and plate salad on each serving dish.
- Carefully slice pear into thin wedges and remove the seeds. Place wedges with red slide showing out.
- Wash and toss raspberries over the salads.
- Peel and remove arils/seeds from pomegranate and sprinkle randomly over the salad. Serve with your favorite salad dressing. To easily peel a pomegranate, use a bowl of water. The seeds will sink to the bottom and the white parts and peel will float for easy removal. Depending on how large you make your salads, you should have extra raspberries and pomegranate arils/seeds left over. Save for another use or eat as is. Makes approximately four salads.
Optional Additions for Red on Red Salads
- Sprinkling of Blue Cheese
- Fresh Gourmet Crispy Red Pepper Strips
- Sliced Strawberries
Ending Notes on Red on Red Salad
The bright reds and greens in this salad make it perfect for the upcoming Christmas holidays.
For the best salads make sure all your ingredients are super fresh.