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Confetti Salad with Pomegranate

Active Time: 20 Minutes

Total Time: 20 Minutes

6 servings

  • Eco Chop
  • Mini Chopper
  • FRENCH PANTRY Roasted Garlic and Chive Blend
  • FRENCH PANTRY Pomegranate Balsamic
  • FRENCH PANTRY Tomato Mustard
  • Sel Gris Salt
  • Pep Rally Pepper Mill
Print recipe

Ingredients

Salad Ingredients:

  • 2 cups baby spinach
  • 2 cups brussels sprouts
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 zucchini
  • 3 stalks celery
  • 1 medium sweet onion
  • 10 Kalamata olives
  • 1 bunch flat leaf parsley, washed, dried, and trimmed
  • 1 cup pomegranate seeds (not chopped)

Dressing Ingredients:

  • 3/4 cup EVOO
  • 1 tablespoon FRENCH PANTRY Roasted Garlic and Chive Blend
  • 1/4 cup FRENCH PANTRY Pomegranate Balsamic
  • 2 teaspoons FRENCH PANTRY Tomato Mustard
  • 1 teaspoon honey
  • Sel Gris Salt
  • Pep Rally Pepper Mill

 

Instructions

Salad Instructions:

  1. Chop salad ingredients individually with the Eco-Chop, excluding parsley and pomegranate seeds.
  2. With Mini Chopper, chop parsley.
  3. Place all chopped ingredients in a large salad bowl.

Dressing Instructions:

  1.  Add all dressing ingredients to the bowl of Eco Chop with blade attached, cover with the lid, and pull ten times to emulsify.
  2. Add 1/2 of dressing to the salad.
  3. Toss and add salt and pepper to taste and additional dressing if desired.
  4. Serve cold.

Enjoy cooking from our bon COOK kitchen to yours!

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