| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 2 | pk | (5 oz. each) baby salad greens (about 16 cups) |
| 4 | Oranges; peeled, cut into segments, divided | |
| 1 | Pomegranate; separated, about 1 cup kernels | |
| 2 | Scallions; chopped | |
| 3 | tb | Vinegar; preferably raspberry |
| 2 | tb | Orange juice |
| 2 | ts | Mustard; preferably Dijon |
| 3/4 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | c | Olive oil |
| 1/3 | c | Shelled pistachio nuts; chopped |
INSTRUCTIONS
In serving bowl combine greens with 1/2 of orange segments and 1/2 cup pomegranate kernels. In another bowl combine scallions, vinegar, orange juice, mustard, salt and pepper. Whisk in oil until slightly thickened. Toss mixture with salad to coat. Arrange remaining orange segments over salad; sprinkle with nuts and remaining kernels. Makes 12 servings. Your time in the kitchen - 20 minutes. Ready to serve in 20 minutes. Women's World Magazine, Nov. 1997 Issue Posted to EAT-L Digest by Al & Diane Johnson <johnson@NEGIA.NET> on Dec 21, 1997
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