Clementine Salad with Spiced Walnuts and Pickled Onions

Clementine Salad with Spiced Walnuts and Pickled OnionsRecipe
December offers a small window of opportunity to use pomegranates and clementines, so we created a salad featuring these two seasonal fruits.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 175
Caloriesfromfat 27 %
Fat 5.3 g
Satfat 0.6 g
Monofat 2 g
Polyfat 2.5 g
Protein 2.9 g
Carbohydrate 31.7 g
Fiber 3.9 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 58 mg
Calcium 49 mg

Ingredients

Onions:
1/2 cup water
1/2 cup red wine vinegar
1/4 cup sugar
1 cup vertically sliced red onion
Dressing:
1 tablespoon orange juice
2 teaspoons olive oil
1 teaspoon Dijon mustard
Remaining ingredients:
8 cups gourmet salad greens
2 cups clementine sections (about 6 clementines)
3/4 cup Spiced Walnuts
6 tablespoons pomegranate seeds

Preparation

To prepare onions, combine first 3 ingredients in a small saucepan. Bring to a boil; remove from heat. Reserve 2 tablespoons vinegar mixture. Combine remaining vinegar mixture and onion in a small bowl; cool to room temperature.

To prepare dressing, combine reserved 2 tablespoons vinegar mixture, orange juice, oil, and mustard; stir well with a whisk.

Combine dressing and salad greens in a large bowl; toss well. Divide salad greens mixture evenly among 6 salad plates. Top each with 1/3 cup clementines, about 2 tablespoons onions, 2 tablespoons Spiced Walnuts, and 1 tablespoon pomegranate seeds.

(Totals include Spiced Walnuts)