Festive Holiday Salad


Festive photo by Chelsea Lane, Christmas 2010.

SALAD ~
1 bag fresh baby spinach
seeds from one whole pomegranate
1/2 medium sized red onion, finely sliced

1/2 pint fresh raspberries
1/2 c candied pecans (recipe follows)
croutons, optional
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Lightly toss spinach, pomegranate seeds and onion together and drizzle on the dressing or serve on the side. Top with raspberries, candied pecans and croutons.

DRESSING ~
the other half of the red onion, coarsely chopped
1/4 c sugar
2 T vinegar
1/2 t ground mustard
1/2 t salt
1T poppy seeds
1/2 c olive oil
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Put all ingredients in a blender and process until smooth.

CANDIED PECANS ~
1 T olive oil
1 T balsamic vinegar
1/4 c sugar
1/2 c (heaping) whole pecans
+++++++++++
Mix oil, vinegar and sugar in a small saucepan and heat. Add pecans and stir frequently until liquid is crystallized and absorbed by the pecans. Spread out on a plate and allow to cool.

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