Grandma MaryJane makes this salad every year for Thanksgiving and It is one of my all-time favorites. I've lightened it up a bit since the Thanksgiving meal is such a heavy one, but the results are still a fruity, flavor-popping salad. The most important ingredient is the pomegranate seeds, which are such a seasonal delight.
Ingredients
- 2 heads romaine lettuce (washed, dried, and torn into bite-sized pieces)
- 4 seedless mandarin oranges (peeled and sectioned)
- 1/2 cup onion (peeled, quartered, and thinly sliced)
- Pomegranate seeds from 1 pomegranate
- 1/2 cup roasted, slivered, unsalted almonds
- DRESSING:
- 1/4 cup olive oil
- 3 tablespoons fresh mandarin orange juice
- 2 teaspoons rice wine vinegar
- 1 1/2 teaspoon granulated sugar
Directions
| Combine all salad ingredients in a large salad bowl. Set aside and prepare dressing. | |
| Combine olive oil, orange juice, vinegar and sugar and whisk until completely combined. This dressing is not a thick dressing, and will appear slightly more runny than a typical dressing | |
| Toss salad with dressing, just before serving, or serve salad with dressing on the side. | |
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