Tossed Salad with Pomegranates, Oranges and Fennel

Tossed Salad with Oranges, Fennel and Pomegranate Arils

Fall and winter produce are the stars in this colder weather salad that’s anything but boring. 


• 1 orange

• 2 tablespoons olive oil

• 1 tablespoon fresh orange juice

• 1 tablespoon white balsamic vinegar

• 1 teaspoon honey

• 1/4 teaspoon salt

• ground pepper to taste

• 7 ounce mix of green leaf lettuce, frisse, radiccio and carrots

• 1 fennel bulb cored and thinnly sliced

• 1 cup pomengranate arils


Combine 1 tablespoon orange juice, salt, white balsamic vinegar, honey and olive oil in a small prep bowl. Whisk and set aside. 

Place mixed greens and sliced fennel in large salad bowl. Toss gently. On each of four salad plates, arrange salad mix around each plate in the shape of a wreath, leaving the center of  the plate uncovered. Top with orange segments and  pomegranate arils. Whisk the vinaigrette and drizzle over each  salad  just before serving.


Use plates no larger than 7.5 inches to serve four.


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