Pomegranate Orange Green Salad
If you're looking for the perfect light winter side salad, this Pomegranate Orange Arugula Spinach Salad with a homemade vinaigrette is full of flavor.
To prepare salad:
Add greens to large bowl. Top with shallots.
To remove segments from orange, slice skin from top and bottom of orange to fully expose the flesh. Then slice away remaining skin and any white parts (known as the pericarp) to expose only the orange flesh. Using a sharp knife, cut the wedges out from each section and add to salad.
Sprinkle salad with pomegranate seeds - as many as you desire.
To make vinaigrette:
Press pomegranate seeds thru a fine wire mesh sieve until you have 2 tablespoons of juice. Be prepared to get some splattered on your hand.
Add the olive oil, vinegar, sugar, salt and pepper to the pomegranate juice. Whisk until blended.
Toss salad with pomegranate vinaigrette and freshly ground pepper.
Divide the salad among individual plates, distributing the orange sections evenly. Garnish with additional pomegranate seeds, if desired. Serve immediately.
- quantity and proportions of all ingredients can vary as desired
- Makes about ½ cup vinaigrette
Calories: 245kcal | Carbohydrates: 19g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Sodium: 322mg | Potassium: 477mg | Fiber: 4g | Sugar: 14g | Vitamin A: 3435IU | Vitamin C: 51mg | Calcium: 88mg | Iron: 1mg