Tuesday, December 20, 2011

Pomegranate and Orange Salad

Holiday food is here. It seems greens are getting the shaft for most events I've attended this season, so I took this recipe to a family gathering and got several high 5 thank yous for the fresh glory (and beautiful color) it added to the food table.

For help getting the seeds out of the pomegranate, I searched YouTube and found plenty of suggestions (like this from Martha Stewart). Ultimately, you just gotta get in there and get your hands dirty. It's totally worth it!

Juice from one Orange
Equal amount of Extra Virgin Olive Oil
Dollop of Dijon Mustard
Dollop of Honey
Sprinkling of sea salt
Fresh lettuce, washed
Pomegranate Seeds (as many or as few as you'd like)
Red Onion, thinly sliced crescent shapes
Slivered Almonds

  1. Mix first five ingredients in a jar with tight fitting lid and shake vigorously. Taste and adjust seasoning. Shake again and set aside.
  2. Meanwhile, prepare the remaining ingredients and place together in large serving bowl (I like to stack them starting with lettuce, then onion, then pomegranate, then almonds).
  3. Shake dressing again, taste, and adjust as needed. Pour over salad, toss, and serve.