Tossed Green Salad With Grapefruit-Pomegranate Dressing |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A wee bit of sprucing up brings this salad to center stage on your picnic or dining table. Instead of using Ocean Spray Ruby-Pomegranate Grapefruit juice as indicated in the original recipe, I substituted freshly squeezed grapefruit juice and pomegranate molasses (aka pomegranate syrup). Adapted from . Ingredients:
1/2 ruby red grapefruit, juice of, large |
1 teaspoon pomegranate molasses, to taste |
1 teaspoon fresh lemon juice |
fresh cracked black pepper, to taste |
salt, to taste |
1/2 teaspoon sugar (i used unbleached white, honey or agave nectar would work well, too!) |
1/4 cup mayonnaise (i've used both, the mayo' is homemade) or 1/4 cup plain yogurt (i've used both, the mayo' is homemade) |
2 tablespoons extra virgin olive oil |
6 ounces mixed baby greens |
1 cup fresh blackberries |
1/2 cup dried cranberries |
1/4 cup toasted slivered almonds |
Directions:
1. In a small non-reactive bowl, whisk together the grapefruit juice, pomegranate molasses, lemon juice, black pepper, salt and sugar.
2. Add mayonnaise and oil. Whisk until smooth and creamy. Dressing is best prepared at least an hour in advance. Before serving, taste and adjust seasonings if necessary.
3. In a large bowl, toss together all salad ingredients except for the slivered almonds.
4. Divide equally among 4 salad plates.
5. Drizzle the salad dressing over salads. Garnish with the slivered almonds.
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