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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Creating recipes with my husband and grown daughter is family fun time at our house. Honey-roasted sliced almonds add appealing crunch and sweetness to this pretty salad. —Elaine Hailey, Chesterfield, Virginia Ingredients:
2 tablespoons chopped shallots |
2 tablespoons plus 1/2 cup olive oil, divided |
1/2 cup pomegranate juice |
1/4 cup orange juice |
2 tablespoons red wine vinegar |
1 teaspoon sugar |
1/4 teaspoon pepper |
1/8 teaspoon salt |
2 packages (4-1/2 ounces each) torn mixed salad greens |
1 can (11 ounces) mandarin oranges, drained |
1 small onion, halved and thinly sliced |
1/3 cup shredded parmesan cheese |
1/3 cup honey-roasted sliced almonds |
Directions:
1. In a small skillet, cook shallots in 2 tablespoons oil over medium heat for 1-2 minutes or until tender. Stir in the juices and vinegar. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes or until dressing is reduced to about 1/4 cup.
2. Stir in the sugar, pepper and salt; cool. Strain and discard shallots. Transfer dressing to a small bowl; whisk in remaining oil.
3. In a serving bowl, combine the salad greens, oranges and onion. Drizzle with dressing; toss to coat. Sprinkle with cheese and almonds. Yield: 8 servings.
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