This colorful salad combines sweet seasonal fruit with spicy vinaigrette. Serve it with or without salad greens.
Makes 6 servings
1-1/2 tablespoons white wine vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes
1/4 cup olive oil
1-1/2 quarts mixed salad greens (optional)
2 oranges, peeled and sliced
4 kiwis, peeled and sliced
1 medium pomegranate, seeded (about 3/4 cup)
To make dressing, combine vinegar and next three ingredients; whisk in oil. Toss greens with 2-1/2 tablespoons dressing; arrange on a serving platter. Alternating, arrange orange slices and kiwi slices over greens. Drizzle with remaining dressing. Sprinkle with pomegranate seeds.
Recipe provided by the Pomegranate Council
Kate's Global Kitchen for November 2002:
11/01/02 Thanksgiving Headquarters 2002
11/08/02 The Pleasures of Potlucks
11/15/02 The Happy Holiday Potato
11/22/02 Pretty as a Pomegranate
11/29/02 Morning Muffin Magic
Copyright © 2002, Kate Heyhoe. All rights reserved.
This page created November 2002
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