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Pomegranate and Blood Orange Salad

Here comes the sun … so welcome in the dreary month of February.  This colorful montage bursts with antioxidants and bright citrus flavors and is the perfect complement to the Pomegranate Pork recipe.

4-6 servings

Ingredients

Salad

  • 6 cups washed and dried field greens
  • 1/4 cup toasted almonds
  • 2 blood oranges or clementines, peeled and sectioned
  • 1/4 cup fresh pomegranate seeds

Dressing

  • 1/2 cup pomegranate balsamic vinegar
  • 1 cup blood orange olive oil
  • 1 teaspoon Dijon mustard

Directions

  1. Mix salad ingredients together
  2. Just before serving, mix mustard with vinegar.
  3. Whisk while adding oil in a stream.
  4. Toss salad with dressing and serve on chilled plates.

This entry was posted on Monday, January 26th, 2009 at 6:20 pm and is filed under Fruit, Salad/Soup, Valentine's Recipes, Vegetables. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One Response to “Pomegranate and Blood Orange Salad”

  1. Jenny Says:
    February 3rd, 2009 at 9:59 am

    We received a question that a few of you may also have…

    Question: “Love your recipes — but what is blood orange olive oil? And pomegranate balsamic vinegar? Just a little juice added? I think I’m going to try it, since it looks so beautiful and sounds tasty!”

    Reply: “There’s a wonderful new olive oil shop in Denver, EVOO Marketplace, that carries both the pomegranate balsamic vinaigrette and the blood orange olive oil. For those of you who are not in the Denver area, and would like an alternative, you can make the following substitutions to the recipe:

    Use ¼ cup pomegranate juice and ¼ cup balsamic vinaigrette instead of the pomegranate balsamic vinaigrette.

    Use ½ cup blood orange juice and ½ cup olive oil instead of the blood orange olive oil.

    Thanks for visiting our blog. I hope you enjoy the salad.

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