This is a delicious variation on. Mandarin Avocado Salad. Please see that blog post for information about the recipe. They are both discussed in The Sensitive Kitchen podcast episode 014.
I’d love to hear from you. How did you like this recipe? What did you change?
Mandarin Avocado Salad with Pomegranate
Ingredients
- 8 cups mixed baby greens * or romaine
- 1 avocado, diced
- 1 15 ounce can mandarin oranges, drained
- ¼ cup pomegranate ariels
- ¼ cup pecans, toasted if desired & roughly chopped or sliced or choppped almonds
Sweet Red Wine Vinegarette
- 2 tablespoons Pompeian red wine vinegar ** or apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- ¼ teaspoon salt
- 3 tablespoons oil
- ½ teaspoon grated orange zest or ¼ teaspoon Boyajian orange oil ***
Instructions
Sweet Red Wine Vineagar Dressing with Orange Flavoring
- Rinse the outside of your lemon and cut in half. Squeeze 1 tablespoon of juice.
- Measure 2 tablespoons red wine vinegar and combine with the lemon juice in a small bowl or salad dressing cruet.
- Add the sugar and salt to the vinegar and lemon juice. Stir or shake until sugar and salt are dissolved. (I find it easier to stir until dissolved.). You do actually need to do this step!
- Add oil and orange zest or orange oil and shake to combine. This dressing will seperate easily, so shake just before pouring.
For the Salad
- Wash and dry salad greens (if necessary).
- Tear lettuce into bite sized pieces.
- Remove the seeds from the cucumber if they are large or if you desire.
- Open and drain the mandarin oranges.
- Rinse, cut in half and peel avocado. (If you are just using half, save the half with the pit and do not remove pit or peel. Store air tight in the refrigerator.)
- Cut avocado into ½ inch cubes just before serving. If you must cut the avocado ahead of time, drizzle with a little dressing and mix. It will help keep the avocado from turning brown.
- Dress the greens with the dressing. (I usually have some left over.)
- You may wish to let individual diners add their own salad fixings. Or you can mix them in - but beware they tend to settle to the bottom of the bowl.
- Enjoy!
To prepare pomegranate
- Take off white and light colored sleeves. Put on an apron.
- Rinse pomegranate and cut off the blossem end.
- Score the pomegranate into quarters. Cut through skin but try not to cut into juicy ariels.
- Split the pomegranate into secions. You may need to use your knife to nudge the sections apart. Try not to insert your knife too far into the pomegranate.
- When you have a section of pomegranate seperated, remove the white membranes and separate the ariels into a bowl.
- Store any pomegranate that is left in a plastic bag in the refrigerator.
Notes
*I do not measure the amount of greens. I make however much my family will eat. It does depend if I am putting a protein with this for a main dish salad or if it is a side salad.
** This dressing tastes different depending on the wine vinegar you use. Pompeian greatly improves the flavor of this dressing in my opinion. If you cannot use red wine vinegar, apple cider vinegar is also delicious in this dressing.
*** I keep Boyajian orange and lemon oil in my refrigerator at all times. This is NOT orange "flavor." The only ingredient is "orange oil." It is made from the oil in the orange peel. I order mine from King Arthur Baking company.
Note: I always at least double this dressing to have some for later. I could not give you those amounts since it would throw off the nutrient analysis for this recipe. Even with just one recipe, we usually have dressing left which lowers the fat and calories in this recipe.
Nutrition
Calories: 260kcalCarbohydrates: 13gProtein: 3gFat: 23gSaturated Fat: 2gTrans Fat: 1gSodium: 170mgPotassium: 440mgFiber: 4gSugar: 5gVitamin A: 990IUVitamin C: 27mgVitamin E: 3mgVitamin K: 20µgCalcium: 23mgFolate: 77µgIron: 1mgZinc: 1mg
Tried this recipe?Let us know how it was!
Mandarin Avocado Salad with Pomegranate
