This bright, fresh salad of winter greens and sweet-tangy citrus is studded with red pomegranate arils: It's a dramatic, holiday-worthy plate and a welcome course for vegetarians.
Cooking Light NOVEMBER 2012
1. Combine first 3 ingredients in a large bowl. Add grapefruit, orange, and blood orange sections; toss gently.
2. Combine the shallots and next 6 ingredients (through pepper) in a small bowl, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat. Divide salad evenly among 6 plates. Divide the pomegranate arils and toasted pistachios evenly among servings.
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