| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salad | 4 | Servings | |
INGREDIENTS
| Pomegranate Dressing; *see recipe | ||
| 4 | lg | Navel oranges |
| 1 | sm | Red onion |
| 4 | c | Chicory greens; torn |
| 1/4 | c | Pomegranate seeds |
INSTRUCTIONS
1. Prepare Pomegranate Dressing (see recipe). 2. Using sharp knife, cut off peel of oranges, making sure to remove all the bitter white pith. Cut oranges and onion crosswise into 1/4-inch-thick slices. Separate onion slices into rings. 3. On large platter, arrange chicory leaves and layer half of oranges and half of onion slices; repeat with remaining orange and onion slices. Sprinkle top with pomegranate seeds. Serve immediately with Pomegranate Dressing. Recipe By : Country Living Magazine, October 1994 Posted to EAT-L Digest 24 October 96 Date: Fri, 25 Oct 1996 10:54:25 -0400 From: "Sharon L. Nardo" <snardo@ONRAMP.NET> NOTES : This colorful salad will brighten and complement any meal. If fresh clementines, a variety of seedless mandarin orange from Spain are available, substitute two of them for one of the oranges.
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