|Total Time||15 minutes|
Pomegranates and walnuts pair nicely in this winter salad. Feel free to add thinly sliced fennel bulb and/or sectioned tangerines; you can also substitute orange or tangerine juice for the lemon juice in the dressing. As for the lemon juice, if your balsamic vinegar isn’t especially sweet, you might want to add a spoonful of honey to the vinaigrette to temper the sourness.
|1||small shallot, minced|
|2||Tbsp. balsamic vinegar|
|2||Tbsp. fresh lemon juice|
|½||cup extra-virgin olive oil|
|~||Salt and freshly ground pepper|
|10 to 12||cups mixed salad greens, washed and dried|
|1||pomegranate, seeds extracted|
|¾||cup walnuts, toasted and coarsely chopped|
This content is from the Culinate Kitchen collection.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite