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  • Writer's pictureMartin's Famous Potato Rolls & Bread

Mixed Greens with Mandarin Oranges, Pecans, Pomegranate


For Croutons

  • Martin’s Potatobred Stuffing Cubes

  • 2 Tablespoons Olive Oil

  • Salt and pepper, to taste

For Salad

  • 12 Ounces Fresh Spring Greens, rinsed

  • 4 Ounces Kale, rinsed

  • 4 Mandarin Oranges, peeled and segmented

  • 2/3 Cup Pecans or Walnuts

  • 2/3 Cup Feta Cheese

  • 1/3 Cup Pomegranate Seeds

For Dressing

  • 1 Cup Apple Cider

  • 2 Tablespoons Apple Cider Vinegar

  • 1 1/2 Tablespoons Shallots, minced

  • 1 Tablespoon Dijon Mustard

  • 1 Tablespoon Honey

  • 2 Teaspoons Extra Virgin Olive Oil

  • Salt and Pepper, to taste


To Make Croutons:

  1. Preheat oven to 350° Fahrenheit. Toss Martin’s Potatobred Stuffing cubes with olive oil, salt, and pepper. Lay cubes in an even layer on baking sheet. Bake until crispy, about 5 minutes.

To Make Vinaigrette:

  1. Add apple cider, apple cider vinegar, and shallots to small pan over high heat.

  2. Bring to boil. Cook for about 8 minutes, or until mixture reduces to about ½ cup.

  3. Remove from heat and allow cider liquid to cool slightly. Add to medium bowl.

  4. Whisk in remaining ingredients until completely smooth and well mixed.

  5. Pour over salad and toss together.

To Make Salad:

  1. Combine all salad ingredients into large bowl and toss together. Top with Potatobred croutons.


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