Spread some spring fever with this bright and sunny salad. Blood orange wedges, colourful pomegranate seeds and fresh mint add some Mediterranean flare for a dramatic kickoff to your picnic season.
This recipe is brought to you by our culinary arts program, Cooking for Life, which prepares homeless youth for a career in hospitality.
Ingredients for Dressing
|Olive oil||4 tbsp.|
|Lemon juice, fresh||2 tbsp.|
|Orange juice, fresh||2 tbsp.|
|Sherry vinegar||3 tbsp.|
|Dijon mustard||½ tsp.|
|Pepper, freshly ground||1 tsp.|
Ingredients for Salad
|Spinach leaves, washed, stemmed||1 bunch|
|Greens, mixed baby or chopped romaine leaves||3 cups|
|Fennel bulb, thinly sliced||1 each|
|Blood orange, peeled, segmented||2 each|
|Red onion, thinly sliced||1 each|
|Mint bunch, fresh, washed, stemmed||1 each|
|Pomegranate seeds, fresh||½ cup|
5 to 6 servings
- In a jar with a tight fitting lid, combine the first seven salad dressing ingredients; shake well. Set aside.
- In a large stainless steel bowl, combine the fennel, blood orange, pomegranate seeds, and red onion. Dress with the salad dressing. Allow to marinate for two hours.
- Arrange the leafy greens on six chilled salad plates. Place a small amount of marinated fruits and vegetables on the salad greens. Garnish with the fresh mint leaves.
- Serve immediately.
Stainless steel bowls, measuring spoons, measuring cups, cutting board, wire whisk