| 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
A Message from our Provider:
“If the church wants a better pastor, it only needs to pray for the one it has.”