Apple Pomegranate Harvest Salad

A p p l e P o meg r a n at e Harvest Salad

Ingredients Mixed greens 1 cup pomegranate seeds 1 honey crisp apple sliced thin ¼ cup chopped pecans or walnuts 2-3 Tbsp. feta cheese D r e s s i ng ⅓ cup olive oil ¼ cup balsamic vinegar 3 Tbsp. honey ½ tsp. black pepper pinch of garlic powder

Directions 1. Add greens to a 10 Cup Clearly Elegant Bowl and sprinkle salad toppings over greens. 2. In the Quick Shake Container add all of dressing ingredients and shake to combine. Taste and adjust as needed. 3. Drizzle dressing over salad and serve.

Asparagus Salad w it h B a l s a m i c V i n ai g r et t e

Ingredients Vinaigrette 6 Tbsp. balsamic vinegar ¼ cup olive oil 2 tsp. Dijon mustard 2 tsp. honey 1 clove garlic , minced Salt and freshly ground black pepper Salad 2 lbs. fresh asparagus, tough ends trimmed, diced into 2-inch pieces 10 oz. grape tomatoes, halved ⅔ cup chopped walnuts, toasted 1 cup feta cheese, crumbled Salt and ground black pepper

Directions 1. Boil asparagus in a large pot of water until tender crisp, about 4 - 5 minutes. 2. Add vinegar to a small Chef Series Saucepan, bring to a boil over medium heat and allow to boil until reduced by half, for 3 minutes. 3. Add vinegar, olive oil, Dijon mustard, honey, garlic, salt and pepper to taste into the Quick Shake Container, cover and shake to blend.

Set aside. 4. Fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well. 5. Add Asparagus, tomatoes and walnuts to a 10 Cup Clearly Elegant

Bowl. 6. Drizzle vinaigrette over top and toss lightly. 7. Sprinkle over ⅔ of the feta over the salad; stir. 8. Sprinkle remaining feta cheese over salad when serving.