Ann’s Harvest Salad for Two with Pomegranate Balsamic Vinegar and Lime Olive Oil

Aside

Ann's Harvest Salad for Two with Pomegranate Balsamic and Lime Olive Oil

Ann’s Harvest Salad for Two with Pomegranate Balsamic and Lime Olive Oil

Ingredients:

Enough Lettuce (mixed greens, butter – your choice) for two salads
1 ripe pear (Bosc, Bartlett, etc. – your choice)
2 Tbls. dried cranberries
2 Tbls. walnuts
2 Tbls. Pomegranate Balsamic Vinegar
2 Tbls. Lime Olive Oil
2 slices of Gorgonzola Cheese in broken into small chunks

Instructions:

Divide lettuce into two salad bowls
Quarter and core the pear into thin slices and place 1/2 of pear on lettuce in each bowl
Sprinkle each w/ walnuts and cranberries
Drizzle with Pomegranate Balsamic Vinegar and Lime Olive Oil
Sprinkle Gorgonzola cheese on top

Related Recipes:

Chicken Breasts with Onions and Raspberry Balsamic Vinegar Glaze

Aside

Chicken Breast is a staple in the American cooking rotation. Jazz it up and eat gourmet with less work using our Chicken Breasts with Onions and Raspberry Balsamic Vinegar Glaze recipe.

 

Ingredients:

Instructions:

Season breasts with a mixture of 1/4 tsp thyme, salt and pepper.  Heat skillet over med heat. Add 1 Tbs of olive oil and 1 Tbs butter; saute onions until soft or caramelized (sauté mushrooms as desired).  You may need to turn the heat down so the onions do not brown too quickly.  Add balsamic and 1/4 tsp of thyme, salt and pepper.  Raise heat and reduce until slighty thickened.

Saute Chicken breasts in equal amounts of 1 tbsp olive oil and 2 Tbsp butter  until brown about 4 to 5 minutes per side.

Divide onions on plates, slice breasts  and fan over onions.  Sprinkle a little parsley over the chicken if you like.

Related Recipes:



Enjoy our balsamic vinegar and olive oil recipes today!