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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.
Servings 4
Author Mary Papoulias-Platis
Vinaigrette
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1
tablespoon
tapioca or arrowroot
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1/3
cup
vegetable stock
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1
tablespoon
red onion, minced
-
1/4
cup
red wine vinegar
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1/4
cup
pomegranate juice
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1/4
cup
walnut oil
Salad
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1
8 oz.
package of spinach and beet greens
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or
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2
cups
arugula
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2
cups
spinach
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2
cups
beet greens
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1
blood orange, sectioned
-
1/2
cup
slivered almonds
Greens
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Wash and dry all the greens. Refrigerate until ready to use.
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Tear greens into small pieces. Mix into a large bowl.
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Toss with warm vinaigrette and place on individual plates.
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Place blood orange segments on each plate.
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Sprinkle with almonds.
Vinaigrette
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Combine the tapioca or arrowroot with a little stock to make a slurry.
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Place the remaining stock in a small saucepan, and saute the red onion until soft.
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Add the slurry and continue cooking on low until thickened.
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Stir in the vinegar, and juice. Whisk in the oil.
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Keep warm.