Christmas Fresh Salad (Print Version)

# Ingredients:

→ Lime Vinaigrette with Honey-Mustard

01 - 1 large lime, juice squeezed fresh

02 - 3 tablespoons honey

03 - 3 tablespoons Dijon mustard

04 - ⅓ cup olive oil (extra virgin)

→ Greens and Toppings

05 - ⅓ cup goat cheese crumbles

06 - ⅓ cup fresh pomegranate seeds

07 - 6 ounces baby spinach leaves

08 - 4 mandarins, peeled and split into segments

09 - ½ cup dried cranberries

10 - 1 cup pecans, toasted (some finely chopped)

# Instructions:

01 - Add the olive oil, mustard, honey, and lime juice into a mason jar. Use a fork to whisk until it’s blended smoothly. Change the lime juice amount if needed for flavor.

02 - Start by putting spinach in each bowl. Layer with segments of mandarin, cranberries, toasted pecans, crumbled goat cheese, and pomegranate seeds. Finish with a drizzle of the dressing.

03 - If feeding a crowd, mix everything except pecans and pomegranate in one big bowl. Coat with the dressing, then sprinkle the pecans and pomegranate seeds on top before serving.

# Notes:

01 - Goes wonderfully with seafood, turkey, prime rib, ham, or beef tenderloin for the holidays.

02 - Serve either in individual bowls or one large serving dish.

03 - Full of winter flavors and looks festive on the table.

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