Thursday, February 7, 2013

Restaurant Recipe: Greenleaf Antioxidant Orchard Salad

Here's a super fresh, super yummy recipe I picked up after a stop at one of my favorite lunch-spots in Los Angeles! Try it for yourself! 

Antioxidant Orchard Salad

Serves One


3 ounces Baby Mixed Greens

2 ounces Red Grapes, halved

1 ounce Celery, thinly sliced

2 ounces Walnuts, roasted

1 oz. Dried Cranberries

1 ounce Blue Cheese (can also substitute feta)

4 Mint Leaves

½ ounce Red Onion, thinly sliced

2 ounces Cucumber, diced

¼ cup Fresh Strawberries, sliced

¼ cup Fresh Blueberries

Salt and Black Pepper to taste

2 teaspoons Pomegranate Juice

2 teaspoons lemon juice

1 ½ tablespoons olive oil

1.       Combine all ingredients in a salad bowl, and toss with pomegranate juice, lemon juice, and olive oil. Serve immediately, and enjoy!