Adapted from Kate Sherwood, The Healthy Cook, cspinet.org
From: Susan Burke March
Prep time: 10 minutes
Serving Size – 2 cups. Serves 4
Enjoy this crunchy and delicious salad with your favorite entrée, such as salmon or turkey, or with crusty bread and cheese. Don’t hesitate to change the fruit – for pomegranate seeds, try sectioned orange or grapefruit, or diced apples or sweet pears. Instead of pistachios, try chopped walnuts, pecans, or cashews.
Ingredients
2 tablespoons extra-virgin olive oil
1½ tablespoons reduced-sodium soy sauce
1 tablespoon red wine vinegar
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
¼ teaspoon honey
8 cups salad greens
½ cup pomegranate seeds
¼ cup unsalted toasted pistachios
1 tablespoon chopped chives
freshly ground black pepper, to taste
Directions
Make the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, lemon juice, mustard, and honey. Add the salad greens to a large serving bowl. Top with the pomegranate seeds, pistachios, and scallions.
Serve with the dressing and season to taste with freshly ground sea salt and pepper.
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