Simple, bright & refreshing. (and it makes lots!)
Ingredients:
1/4 cup fresh squeezed orange juice
3 tablespoons fresh squeezed lemon juice
1/4 cup extra virgin olive oil
1/4 teaspoon sea salt (optional)
Freshly ground black pepper (to taste)
10 ounces mixed baby salad greens
1 cup orange segments (membrane removed)
1 cup grapefruit segments (membrane removed)
3/4 cup pomegranate seeds (optional, but recommended)
3/4 cup toasted almonds, chopped
Method:
Preheat oven to 300*. To toast almonds, place in a pie pan and bake for 10 minutes. Remove from oven and stir to turn. Return to oven for 5 - 10 minutes, watching carefully to make sure that the nuts do not become over browned. Remove from oven and cool.
In a large bowl, whisk together the juices, olive oil, salt and pepper.
Add the salad greens, fruits and almonds. Toss to coat. Makes sixteen
1 cup servings or side dish for 6 - 8.
Note: The original recipe called for "smoked" almonds, but those are too salty for us. If desired, packaged almonds can be used.
No comments:
Post a Comment