Recipe: Marijuana Infused Mixed Green Salad with Pomegranate Vinaigrette
In addition to marijuana oil, sweet apples and tart pomegranates along with nutty toasted almonds and rich blue cheese add interest to this mixed green salad. A pomegranate laced vinaigrette ties it all together. To save time the day of your dinner, prepare the dressing up to 2 days ahead of time and keep in the refrigerator until it’s time to toss and serve the salad.
Makes 4 Servings
2 tablespoons balsamic vinegar
1/3 cup cannabis infused olive oil
1/4 cup fresh pomegranate seeds
1 tablespoons sugar
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
salt and pepper to taste
8 cups mixed salad greens
2 medium Granny Smith apples, peeled and diced
1/2 cup pomegranate seeds
1/3 cup toasted sliced almonds
1/3 cup crumbled blue cheese
Combine dressing ingredients in a blender or food processor and puree until smooth. In a large bowl, toss together the salad ingredients with the dressing until well combined. Divide among (preferably chilled) salad plates and serve immediately.