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Healthy Shaved Spring Salad

This vitamin-packed spring salad is perfect as an entree'
Print Recipe
Prep Time 30 minutes
Course: Main Course, Salad, Side Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 head Romaine lettuce
  • ½ bag Baby arugula
  • 1 bunch Baby spinach
  • 1 bunch Curly parsley
  • 1 cup Zucchini, shaved thin
  • ½ cup Red radish or daikon, shaved thin
  • 1 cup Brussels sprouts, shaved thin
  • ¼ cup Shiitake mushrooms, chopped
  • 1 cup Strawberries, sliced thin
  • 1 cup Mango, cubed
Meats
  • 1 lb Chicken breast, cubed
  • 5-6 slices Bacon
Salad Dressing
  • ¼ cup Good olive oil
  • ½ cup Pomegranate juice
  • 1 tsp Black pepper
  • ½ tsp Crushed garlic
  • Salt to taste

Equipment

  • Vegetable peeler or mandolin, paring knife

Method
 

Meats
  1. Cut chicken breast into small cubes and season.
  2. Heat pan on medium high, add 1 tbsp of olive oil. Add seasoned chicken and sear 5 -6 minutes or until lightly browned.
  3. Fry bacon and drain oil on paper towels
  4. Set meats aside.
Spring Salad Greens and Vegetables
  1. Wash and dry salad greens. Tear romaine into bite-sized pieces.
  2. With a mandolin or Y-shaped vegetable peeler, shave zucchini, brussels sprouts, and radishes.
  3. Wash, hull and slice strawberries, shiitake mushrooms and mango very thin.
  4. Combine all ingredients in a large bowl. Drizzle with pomegranate dressing and toss.
Pomegranate Dressing
  1. Combine all ingredients and shake vigorously to mix.