Green Salad with Dracula's Teeth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Up to 1 day ahead, rinse and crisp greens, seed pomegranate, and make dressing; cover separately and chill. To seed pomegranate (use an 8- to 9-oz. one), cut in half crosswise. Around the cut edge of each half, make 4 equally spaced vertical cuts, 3/4 to 1 inch long and deep. Hold 1 half, seeds down, over a deep bowl and pull the fruit open but not apart, using equal pressure from both hands. Holding the pomegranate half, seeds down, in the palm of 1 hand, whack the top of the fruit with the back of a large spoon several times; the seeds will fall out. Ingredients:
3 quarts salad mix (about 10 oz.), rinsed and crisped |
about 3/4 cup pomegranate seeds (see notes) |
3 tablespoons rice vinegar |
2 tablespoons orange juice |
2 teaspoons honey |
2 teaspoons dijon mustard |
salt and pepper |
Directions:
1. Place salad mix in a wide bowl and sprinkle with pomegranate seeds.
2. In a small bowl, mix rice vinegar, orange juice, honey, and mustard. Pour over salad; mix. Add salt and pepper to taste.
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