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Salad in a Jar down yourself, or purchase just the seeds at most grocery stores. 1 quart-sized Mason jar 1 pear, cored and thinly sliced 3 cups spinach leaves, divided

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1/2 cup pomegranate seeds 1/4 cup pecans, roughly chopped 2 oz. blue cheese, crumbled Dressing: 2-1/2 T. sherry vinegar Pinch of sea salt Freshly ground black pepper to taste 3 T. olive oil Whisk together the vinegar, salt and pepper. Slowly whisk in the olive oil. Set dressing aside. Place the pear slices in the bottom of the Mason jar. Layer 2 cups of the spinach on top of the pear, then add the pomegranate seeds, another 1/2 cup of spinach, and the chopped pecans. Finish with the remaining 1/2 cup of spinach and the blue cheese. Make a small cup out of parchment paper at the top of the jar and pour in the vinaigrette. This time you don’t want to add the dressing until you are ready to serve. Seal the jar and refrigerate until ready to use. A longtime resident of Oxford, Pamela Meredith-Doyle, formerly Denver’s NBC Channel 9 Children’s Chef, now teaches both adult and children’s cooking classes on the south shore of Massachusetts, where she lives with her husband and son. For more of Pam’s recipes, visit the Story Archive tab at


April 2016 ttimes web magazine  

Tidewater Times April 2016

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