autumn citrus salad
Salad:
3 or 4 clementines, peeled and
sliced
5 or 6 cups spinach or mixed
greens
1/2 cup pomegranate
1/4 cup pine nuts
1/4 cup red onion, thinly
sliced
Dressing:
1 tablespoon orange juice
1/4 cup balsamic vinegar
1/4 cup vegetable broth
1 1/2 teaspoon dijon mustard
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove minced garlic
In large mixing bowl combine the greens,
pomegranate, pine nuts and red onion.
In a mini food processor combine the dressing
ingredients. For best results let the dressing refrigerate for one hour before
serving.
