Saturday, November 17, 2007

Tart Simple Green and Red Salad

When I made butternut squash risotto earlier this month, I wanted something easy and simple to go along with it since I am not known for my efficiency in the kitchen. If a recipe comes with a prep time, I usually have to double or triple it to get a good estimate of how long it is going to take me to make it. So I wanted my salad to be something that I could make so I wouldn't have to rely on the rest of the family to make half of dinner for me like I normally do, and so that it would be different from our everyday salads that my aunt makes. That isn't to say that those aren't spectacular, but they consist of whatever vegetables we have on hand and usually oil, herbs, and vinegar or lemon juice in the dressing. I just wanted to mix things up a bit. And do no chopping.

I will admit though that the only reason this was super simple for me was because my aunt did end up helping me. I'm really mean and when someone offers to help, I usually give them the hardest job. (My grandfather grated the ginger and squash for a cake when he offered to help, and my aunt got to peel and remove the seeds from the pomegranate when she offered to help me. See what I mean. But they're also tasks that I need to get done and easily become frustrated by.)

But I digress. So, if you aren't the one to deal with the pomegranate this salad is really easy, really simple, and, despite the toasted pecans, takes no time at all and can be made and then just tossed right before serving. Though the pomegranate juice wasa bit of a splurge at the grocery store. I guess I've never bought Pom juice before.

Mixed Greens and Double-Pomegranate Salad
adapted from Cooking Light November 2007
serves 6 as a small salad

1/4 cup pomegranate juice
1 1/2 Tablespoons apple cider vinegar
1 1/2 teaspoons minced shallots
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 5-ounce bag mixed greens*
2/3 cup pomegranate seeds
a hanful of toasted pecans, finely chopped

Whisk together pomegranate juice, vinegar, shallots, oil, salt, and pepper in a large bowl. Add greens and pomegranate seeds and toss to coat. If plating, sprinkle each serving with about 1/2 teaspoon chopped pecans. (I prefer topping with pecans because it keeps them from getting soggy.)

*I was going to use two, but my dad stopped me. I couldn't find any of the large 16 ounce clamshells. It would have been fine with more greens, there was enough dressing. the original recipe calls for 6 cups

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