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Pomegranate and Pear Jar Salad

Makes 1 serving

1 pear, cored and thinly sliced
3 cups spinach leaves, divided
1/2 cup pomegranate seeds
1/4 cup roughly chopped pecans
2 oz crumbled blue cheese
3 Tbsp Sherry Vinaigrette (see recipe)

Place the pear slices in the bottom of a quart-size jar. Layer 2 cups of the spinach on top of the pear, then add the pomegranate seeds, another 1/2 cup spinach, and the chopped pecans. Finish with the remaining 1/2 cup spinach and the blue cheese.

Put the vinaigrette in a separate container. Seal the jar and refrigerate until ready to use.

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Gillian Gunson