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Mixed Greens, Blood Oranges with Warm Pomegranate Vinaigrette

This warm but crispy hearty green salad is satisfying for lunch or dinner. It's nutritional value will definitely be a pick me up to any meal.
Course Salad
Cuisine California Greek
Keyword blood oranges, pomegranate, salad
Servings 4
Author Mary Papoulias-Platis

Ingredients

Vinaigrette

  • 1 tablespoon tapioca or arrowroot
  • 1/3 cup vegetable stock
  • 1 tablespoon red onion, minced
  • 1/4 cup red wine vinegar
  • 1/4 cup pomegranate juice
  • 1/4 cup walnut oil

Salad

  • 1 8 oz. package of spinach and beet greens
  • or
  • 2 cups arugula
  • 2 cups spinach
  • 2 cups beet greens
  • 1 blood orange, sectioned
  • 1/2 cup slivered almonds

Instructions

Greens

  1. Wash and dry all the greens. Refrigerate until ready to use.
  2. Tear greens into small pieces. Mix into a large bowl.
  3. Toss with warm vinaigrette and place on individual plates.
  4. Place blood orange segments on each plate.
  5. Sprinkle with almonds.

Vinaigrette

  1. Combine the tapioca or arrowroot with a little stock to make a slurry.
  2. Place the remaining stock in a small saucepan, and saute the red onion until soft.
  3. Add the slurry and continue cooking on low until thickened.
  4. Stir in the vinegar, and juice. Whisk in the oil.
  5. Keep warm.