This green salad with bright pomegranate jewels and feta crumbles is paired with a bold Green Goddess Dressing.
8 cups mixed greens
1 cup snow peas, trimmed and cut into smaller pieces
⅓ English cucumber, quartered and sliced
1 avocado, peeled and sliced
¼ cup pomegranate seeds
¼ cup crumbled feta cheese
Green Goddess Dressing:
1 anchovy fillet, optional
1 cup chopped fresh parsley
½ cup sour cream
½ cup Greek yogurt
2 tablespoons sliced fresh chives or green onions
2 tablespoons white wine vinegar
1 tablespoon chopped fresh basil
¼ teaspoon each salt and pepper
To make the dressing, if using anchovy fillet soak for 5 minutes in cold water. Then drain, pat dry and chop.
Place all dressing ingredients in a food processor and whirl until smooth. (Leftover dressing can be stored in the fridge for up to 1 week; flavor becomes more intense though).
Toss mixed greens with snow pea pieces and cucumber slices. Place avocado slices on top. Sprinkle with pomegranate seeds and feta crumbles. Drizzle dressing over top.
Green Goddess Winter Salad