How To Make Pigeon & Hedgerow Salad
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 2 pigeon breasts
- 4 cups mixed hedgerow greens (such as dandelion leaves, wild sorrel, and chickweed)
- 1/2 cup fresh raspberries
- 1/4 cup toasted walnuts
- 1/4 cup crumbled goat cheese
- 1/4 cup balsamic vinegar
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
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Season the pigeon breasts with salt and pepper.
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Heat a skillet over medium-high heat and cook the pigeon breasts for 3-4 minutes on each side, or until cooked to medium-rare.
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Remove the pigeon breasts from the skillet and let them rest for a few minutes.
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In a large bowl, toss together the hedgerow greens, raspberries, toasted walnuts, and crumbled goat cheese.
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In a small bowl, whisk together the balsamic vinegar and olive oil. Season with salt and pepper to taste.
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Slice the pigeon breasts and arrange them on top of the salad. Drizzle with the balsamic dressing.
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Serve the pigeon & hedgerow salad immediately.
Nutrition
- Calories : 275kcal
- Total Fat : 18g
- Saturated Fat : 4g
- Cholesterol : 55mg
- Sodium : 150mg
- Total Carbohydrates : 10g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 20g
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