Orange-Onion Salad with Pomegranate Dressing

Recipe By : Country Living Magazine, October 1994
Serving Size : 4 Preparation Time :0:00
Categories : Salad

Amount Measure Ingredient — Preparation Method
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Pomegranate Dressing — *see recipe
4 large navel oranges
1 small red onion
4 cups chicory greens — torn
1/4 cup pomegranate seeds

1. Prepare Pomegranate Dressing (see recipe).
2. Using sharp knife, cut off peel of oranges, making sure to remove all
the bitter white pith. Cut oranges and onion crosswise into
1/4-inch-thick slices. Separate onion slices into rings.
3. On large platter, arrange chicory leaves and layer half of oranges
and half of onion slices; repeat with remaining orange and onion
slices. Sprinkle top with pomegranate seeds. Serve immediately with
Pomegranate Dressing.

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NOTES : This colorful salad will brighten and complement any meal. If
fresh clementines, a variety of seedless mandarin orange from Spain are
available, substitute two of them for one of the oranges.

Popularity: 89% [?]