Pomegranate pear salad in a jar

Course Salad

Cuisine American

Keyword mason jar salad, pear blue cheese salad, sherry vinaigrette, winter salad

Prep Time 10

Total Time 10

Servings 1 serving

Pear slices, spinach, pomegranate seeds, pecans and blue cheese in a quart jar with a sherry vinaigrette.

Ingredients

1 pear cored and thinly sliced
3 cups spinach leaves divided
1/2 cup pomegranate seeds
1/4 cup roughly chopped pecans
2 ounces crumbled blue cheese
3 tablespoons Sherry Vinaigrette
1 quart-size Mason jar

Sherry Vinaigrette

2 1/2 tablespoons sherry vinegar
pinch of salt
freshly ground black pepper to taste
3 tablespoons olive oil

Directions

Make the vinaigrette: whisk the vinegar, salt and pepper together, then slowly whisk in the olive oil until it thickens.
Lay the pear slices in the bottom of the jar.
Add 2 cups spinach, then the pomegranate seeds, another 1/2 cup spinach, and the pecans.
Top with the last 1/2 cup spinach and the blue cheese.
Press a piece of parchment paper into a small cup shape at the top of the jar and pour the vinaigrette into it.
Close the jar and refrigerate until you are ready to eat.

Notes

Keep refrigerated at 40°F (4°C) or below.
The dressing sits in a parchment cup on top, not on the bottom. Pears may brown, so eat it within 1 to 2 days.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); pear counted as pears, sherry vinegar counted as wine vinegar. Brands and portions vary, so use it only as an approximation.