Orange-Onion Salad With Pomegranate Dressing Recipe - Cooking Index
Orange-Onion Salad With Pomegranate Dressing Recipe - Cooking Index
| Pomegranate dressing - *see recipe | ||
| 4 | Navel oranges (large) | |
| 1 | Red onion (small) | |
| 4 cups | 948ml | Chicory greens - torn |
| 1/4 cup | 27g / 1oz | Pomegranate seeds |
1. Prepare Pomegranate Dressing (see recipe).
2. Using sharp knife, cut off peel of oranges, making sure to remove all the bitter white pith. Cut oranges and onion crosswise into 1/4-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.
4. Sprinkle top with pomegranate seeds.
5. Serve immediately with Pomegranate Dressing.
NOTES : This colorful salad will brighten and complement any meal. If fresh clementines, a variety of seedless mandarin orange from Spain are available, substitute two of them for one of the oranges.
Source:
Country Living Magazine, October 1994
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