Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Mary Drennen
Recipe by Cooking Light November 2012

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Credit: José Picayo; Styling: Philippa Brathwaite

Recipe Summary test

hands-on:
35 mins
total:
35 mins
Yield:
Serves 6 (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a large bowl. Add grapefruit, orange, and blood orange sections; toss gently.

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  • 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.

Nutrition Facts

159 calories; fat 6.3g; saturated fat 0.9g; mono fat 3.9g; poly fat 1.1g; protein 4.6g; carbohydrates 24.3g; fiber 9.7g; iron 2.5mg; sodium 220mg; calcium 164mg.
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