Pomegranate Orange Salad
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
- 1/4 cup olive oil
- 1/2 cup crumbled feta cheese
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- scant 1/4 teaspoon salt
- 1/3 cup sliced almonds
- 3/4 cup pomegranate seeds
- 1 avocado, chopped
- preparation
- 7-8 cups chopped lettuce (i used an artisan blend) arugula would also be great
- 3 regular oranges
- juice from 1 large orange (~4 tablespoons)
- 3/4 - 1 teaspoon orange zest
- pinch of ground pepper
- pinch cayenne pepper optional
- Carbohydrate 51.4374566979264 g
- Cholesterol 66.75 mg
- Fat 47.6396666855892 g
- Fiber 10.9665207772351 g
- Protein 20.5269479191367 g
- Saturated Fat 14.501173335885 g
- Serving Size 1 1 recipe (365g)
- Sodium 844.432416672116 mg
- Sugar 40.4709359206913 g
- Trans Fat 3.62510000175729 g
- Calories 693 calories
Chop the lettuce, wash, and dry.Slice the peels off of the oranges and then cut into slices or smaller pieces. You can substitute clementines, but will need to increase the amount.Remove the peel and pit of the avocado.Toss the lettuce, oranges, pomegranate seeds, and avocado.In a small skillet over medium-low heat place the almonds. Stir constantly for a few minutes until lightly toasted. This is optional, but adds so much flavor.In a blender or food processor, blend all of the dressing ingredients together. The dressing will be runny, but it adheres to the lettuce really well! Increase the flavorings to personal preference - this may be a little more orange or perhaps some more honey...etc.If you are eating the salad right away, toss it with the dressing, toasted almonds, and feta cheese.If you are eating it later, store the dressing separately and toss right before eating. If the dressing is added too early it tends to get soggy and not taste so well. Add the almonds and feta with the dressing.The cayenne pepper is optional, but a fun kick -- you can increase the amount if desired.
