Name: Escarole, Pomegranate and Clementine Salad
Yield: 6 servings
Ingredients: 1 head escarole lettuce, well washed and torn; 1 small bunch spinach, washed and torn; ¼ cup walnuts, chopped; 1 pomegranate, seeds only; 2 to 3 clementines, segmented; 1 red onion, thinly sliced; 2 Tbsp pomegranate juice (30 ml); ¼ cup sherry vinegar (60 ml); ¼ cup grape seed oil (60 ml); 1 tsp honey (5 ml); 1 tsp Dijon mustard (5 ml); coarse salt and freshly cracked black pepper, to taste

Escarole, Pomegranate and Clementine Salad

Yields

6 servings

This is the perfect salad over the holidays when clementines are in season, substitute oranges for an all-year-round easy salad!

ingredients

head escarole lettuce, well washed and torn

small bunch spinach, washed and torn

cup walnuts, chopped

pomegranate, seeds only

to 3 clementines, segmented

red onion, thinly sliced

Tbsp pomegranate juice (30 ml)

cup sherry vinegar (60 ml)

cup grape seed oil (60 ml)

tsp honey (5 ml)

tsp Dijon mustard (5 ml)

coarse salt and freshly cracked black pepper, to taste

Ingredient Substitution Guide

directions

Step 1

Combine the greens in a medium bowl. Sprinkle with walnuts, pomegranate seeds, clementine segments and onions.

Step 2

Make the dressing by whisking together the pomegranate juice, sherry vinegar, grape seed oil, honey and Dijon mustard in a small bowl. Adjust seasoning with salt and pepper. Toss with greens.

appetizer
christmas
fruit
No-Cook
quick and easy

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Escarole, Pomegranate and Clementine Salad

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