Duck Dinner Salad Recipe


  • 3 cups baby arugula
  • 2 carrots, cut into matchsticks
  • 1/4 cup pomegranate seeds
  • 1/2 cup duck, cooked and shredded (you can substitute chicken or beef etc.)
  • raspberry vinegar glaze
  • extra virgin olive oil
  • salt, pepper


  1. Wash and dry the greens thoroughly. In a large bowl, combine arugula, carrots, and pomegranate seeds.
  2. Shred the cooked duck into the salad and toss together using your hands or salad tongs.
  3. Season lightly, then dress with a few tablespoons of olive oil and tart raspberry vinegar glaze.

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