“Let Us Love” Salad
- February 13, 2012 |
- by Kirstin Uhrenholdt
Let us love, today, tomorrow, each other and this salad too — made with red greens, avocado, mango, pomegranate seeds and toasted pistachios.
6 cups assorted red lettuces (you can also mix in red endive, radicchio, and red beet leaves)
1 avocado cut into thin wedges
1 cup pomegranate seeds (or dried cranberries)
1 whole mango peeled and sliced
½ cup pistachios or sliced almonds, toasted
Pomegranate vinaigrette (see recipe for dressing below)
To make 6 servings:
In your salad bowl toss the lettuce with enough dressing to make you happy. Then in a separate bowl toss the fruit with 1 tablespoon of the dressing, arrange the fruit in a lovely manner on top of the greens (reds). Sprinkle with the nuts and serve right away.
1/4 cup red-wine vinegar
1 Tablespoon Dijon mustard
2 tablespoons pomegranate syrup (or simmer and reduce ¾ pomegranate juice until it is as thick as maple syrup)
1/2 teaspoon salt
3/4 cup light flavored olive oil, or nut oil (hazelnut or walnut) or a combination of the two
To make 1 ¼ cups:
Pour the vinegar, mustard, pomegranate syrup and salt into a mason jar, shake until the salt has dissolved, add the olive oil, shake and shake again. Taste it, this is important… does it need more salt? A little more vinegar? When it is perfect, drizzle on your salad.