For the Salad:
1 head romaine lettuce, chopped
1 cup arugula/rocket leaves
1x 250 g | 9 oz boneless skinless chicken breast, cooked and sliced
1x 125 g | 4 12 oz packet of lean shortcut bacon, cut into strips and pan fried
1 pomegranate, prepared as shown (or 3/4 cup pomegranate seeds)
2 hard-boiled eggs, peeled and sliced
8 red grape/cherry tomatoes, halved
8 gold grape tomatoes, halved
1/2 avocado, sliced
1/3 cup reduced fat feta or blue cheese, cubed
Kosher salt and freshly ground black pepper, to taste
Red Wine Vinaigrette
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
2 cloves crushed garlic
4 tablespoons water
salt to taste
Arrange all salad ingredients into a large serving bowl. Drizzle with dressing and serve.
For the Dessing:
Whisk all of the dressing ingredients together in a small jug. Serve over the salad.