Pom-Pom Citrus Salad
A citrus salad to savor! Spring mix with fresh orange, pomegranate, radishes and toasted pecans in a tangy homemade dressing.
Ingredients
Dressing:
- 2 oranges or tangelos juiced
- 1 bunch basil
- 1 tablespoon dijon mustard
- 3 tablespoons olive oil
Salad:
- 4 large handfuls spring mix (green leaf lettuce, romaine, or red leaf lettuce)
- 1 large pomegranite
- 2 oranges or tangelos supremed (sectioned)
- 2 radishes thinly sliced
- 1/2 cup pecans toasted
Instructions
For the Dressing:
- In a blender or food processor, blend juice with basil, mustard, and salt and pepper. Drizzle in olive oil. Season with salt and pepper as necessary. This dressing is meant to be thin and will lightly coat the salad.
For the Salad:
- Wash and chop the greens, place in a salad bowl, and set aside.
- Peel and open the pomegranate. Remove the seeds and put them in a separate bowl. Add a handful of the pomegranate seeds and half of the orange sections to the bowl of greens.
- Pour dressing over the greens and mix it in with your hands.
- Sprinkle the rest of the pomegranate seeds, the orange sections, radishes, and pecans on top of the salad.
Notes
Peeling pomegranates underwater (a full sink or big bowl will work) allows the seeds to sink and the pulp to float—and creates less of a mess, which makes everyone happier.
Recipe and Image courtesy of Central Market.
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