Salad
- 5 ounces of salad greens (such as spring mix or sweet baby lettuce mix)
- 2 navel oranges (about 11-12 ounces each, or 4 smaller navel oranges, about 6 ounces each), peeled and cut into sections (see directions for how to supreme an orange in the post above)
- 4 ounces shelled, roasted and salted pistachios (about a scant cup)
- 4 ounces pomegranate arils (a 4.3-ounce container is fine, drained)
- 2 ounces crumbled goat cheese (about a scant 1/2 cup)
Dressing
- 5 tablespoons fresh-squeezed orange juice (from about half a large navel orange)
- 4 teaspoons honey
- 3 1/2 teaspoons champagne vinegar
- 1 tablespoon canola oil
- 1/2 teaspoon smooth dijon mustard
- 1/8 teaspoon kosher salt
- 1/16 teaspoon black pepper
Directions
- Place greens in a large serving bowl (or divide evenly among individual salad plates).
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- Click here to view complete instructions
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