Strawberry Almond Salad with Pomegranate Vinaigrette

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It’s 11 p.m. on a balmy summer night, and even though I have to be up a 4:30 a.m. for surgery, I am surprisingly energetic and wanting salad I am not allowed to eat.

That whole “no eating 8 hours before surgery” thing has got to go.  Okay, maybe not, but I’m just hungry and grumpy.

Like I said in my last post, I have been obsessed with salads lately and this one is no exception.  It’s summery and delicious and inexpensive to make!  I usually have all of these ingredients sitting around the house.

Except for pomegranate juice/vinegar.  You may need to hit up your local grocery store for that one.

Ingredients for Salad:

1 c. spring mix

1 c. baby spinach

1/4 c. strawberries, sliced (about 3-4 large strawberries)

4 oz. chicken breast, cooked thoroughly

3 Tbs. slivered almonds, toasted

2 Tbs. blue cheese, crumbled

Ingredients for Pomegranate Vinaigrette:

3 Tbs. olive oil

2 Tbs. pomegranate vinegar

1-2 Tbs. pomegranate juice, to taste

2-3 Tbs. honey, to taste

1/2 Tbs. toasted sesame seeds

Salt and Pepper, to taste

To make dressing:

Whisk together olive oil, vinegar, juice, honey, salt, and pepper.  Stir in sesame seeds.

To prepare salad:

Toss all ingredients together in a salad bowl.  Drizzle with 2 Tbs. pomegranate dressing.

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Vegetarian: Replace chicken with more veggies or fruits.

Vegan:  Replace chicken with fruits or veggies.  Replace cheese with vegan cheese or exclude.

Paleo:  Replace cheese and nuts with extra fruits or veggies.

Gluten Free:  This recipe is gluten free!



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