Orange-onion salad with pomegranate dressing - country li
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pomegranate Dressing (recipe follows) | ||
| 4 | larges | Navel oranges |
| 1 | small | Red onion |
| 4 | cups | Torn chicory leaves |
| ¼ | cup | Pomegranate seeds |
Directions
1. Prepare Pomegranate Dressing.
2. Using sharp knife, cut off peel of oranges, making sure to remove all the bitter white pith. Cut oranges and onion crosswise into ¼-inch-thick slices. Separate onion slices into rings.
3. On large platter, arrange chicory leaves and layer half of oranges and half of onion slices; repeat with remaining orange and onion slices. Sprinkle top with pomegranate seeds. Serve immediately with Pomegranate Dressing.
Pomegranate Dressing: In jar with tightfitting lid, combine ¾ C pomegranate juice, ¼ C extra virgin olive oil, 1 T lemon juice, 2 t chopped fresh mint, ¼ t dry mustard, and ¼ t salt. Cover and shake until well mixed.
Country Living/Oct/94 Scanned & edited by Di Pahl & <gg>
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