HAMPTON ROADS, Va. - If you're looking for a nice way to prepare healthy lunches or snacks, look no further! Chef Jacqui Renagar shows us how to create layered salad that are both pretty and tasty.
Beet/Goat Cheese/Avocado Salad
¼ cup chopped pickled beets
¼ cup crumbled goat cheese
½ avocado thinly sliced
¼ cup arugula
¼ cup chopped walnuts
¼ cup pomegranate seeds
Drizzle of olive oil
Drizzle of balsamic vinegar
Divide ingredients in half to make two salads
Stack ingredients in ring mold tamping gently between ingredients to set. After placing avocado in mold, hold the tamper gently over the avocado while slowly removing the ring by pulling upwards. To remove tamper, twist it up and away from avocado. Top with pinch of arugula, sprinkle with walnuts and pomegranate seeds. Drizzle salad and plate with olive oil, then balsamic vinegar.
To learn more visit cookingwithjacqui.com or check out the Kitchen Barn to find out more about her upcoming classes.
