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Pear Vinaigrette Spring Salad - Mother's Day Brunch

Posted by Dewey Lucero on

Wild Groves Spring Salad for Mother's Day Brunch:


Ingredients  Salad -

4 cups baby spinach or spring mix
1/2 Granny Smith Green Apple
1/4 cup goat cheese or blue cheese

1/4 cup walnuts or pumpkin seeds
1/4 cup cranberries

Ingredients  Vinaigrette -

1/2 cup WG Foxy EVOO (or any of our evoo's)

3 tablespoons WG Juicy Pear Balsamic Vinegar
3 tablespoons dijon mustard
1/2 teaspoon lemon zest (optional)
1/4 teaspoon WG pink sea salt (or to taste)
ground pepper to taste

BBQ'd Additions -

Chicken - 1 cup cubed 
Salmon - 1 cup pulled
TriTip - 1 cup sliced

 

Directions:

Vinaigrette - combine ingredients in a bowl and mix, or a mason jar and shake until fully mixed.

Salad - combine ingredients in a large bowl, add vinaigrette, and lightly toss.  Serve into bowls or plates (chilled for fun, to change things up a bit).

Serves 4 small side salads, or 2 large main salads.

Links to view/buy product: 

Pear Balsamic Vinegar

Foxy EVOO

Pink Sea Salt

Gift Set (Get all 3 items in a WG printed gift box with a gift card)


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