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    Home » Recipes » Salads

    Green, Blue and Red Winter Salad

    Modified: Feb 28, 2024 · Published: Jan 28, 2014 by Ashley

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    This post may contain affiliate links, which won’t change your price but will share some commission.

    I've been attempting to mix things up with my lunch routine lately. Leftovers can get boring, and I don't always feel like cooking something new.

    I decided that I need to start working on having a well stocked supply of goodies in the house to make more interesting salads. This one was absolutely awesome. It hit all of my favorite notes - sweet, salty, crunchy, tangy... CHEESE.

    Because, you know, the cheese note is the best of all notes.

    Green, Blue and Red Winter Salad

    To make this salad, I piled a hearty amount of baby arugula on a plate and topped it with some leftover couscous, sliced pear, raw almonds, a sliced green onion, crumbled Danish blue cheese and dried cranberries. I drizzled it with a really good extra virgin olive oil and some white wine vinegar, sprinkled some sea salt on top and added a few grinds of black pepper.

    It totally rocked my world. I loved the addition of grains to greens, and there were just enough ingredients on this beauty to keep me from getting bored without being over the top. I'll definitely be making this one again!

    Big Flavors Rating: 5 Stars

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    Reader Interactions

    Comments

    1. Joanne (eats well with others)

      January 28, 2014 at 10:18 pm

      Cheese is definitely the key to an exciting salad!

      Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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