Spring Greens Salad with Valencia Oranges & Pomegranate Vinaigrette

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Courtesy of Chef Kevin Harris of Food for Love, Inc.

Vinaigrette Ingredients:
  • 2 Tbsp arrowroot
  • ½ C vegetable stock
  • 1 shallot, minced
  • 4 Tbsp red wine vinegar
  • 1 zucchini, julienne
  • 4 Tbsp pomegranate juice
  • 4 Tbsp walnut oil
Preparation:
  1. Combine 1 Tbsp vegetable stock with the arrowroot.
  2. Bring the remaining vegetable stock to a boil and then add the arrowroot mixture.
  3. Remove from the heat
  4. Blend the remaining ingredients and add them slowly to the vegetable stock.

 

Salad
  • 1 bunch Frisee, washed & dried
  • 1 radicchio, washed & dried
  • 1 bunch arugula, washed & dried
  • 1 pkg baby spinach, washed & dried
  • 4 Valencia orange slices
Preparation:
  1. Toss all of the ingredients with the vinaigrette and you have an awesome summer salad by itself or as a perfect accompaniment to grilled chicken breast.