Perfect for holiday entertaining, this salad is as much a feast for the eyes as it is the palate. Allspice and cinnamon combine with the sweet, tart flavor of pomegranate juice to create a special vinaigrette for mixed greens. Fresh oranges, Cinnamon Glazed Walnuts and pomegranate seeds complete this spectacular starter.
Makes 6 servings.
1/2 cup pomegranate juice
1/4 cup olive oil
2 tablespoons white wine vinegar
1/2 teaspoon McCormick® Gourmet Collection™ Allspice, Ground
1/2 teaspoon McCormick® Gourmet Collection™ Mustard, Ground
Pinch McCormick® Gourmet Collection™ Black Pepper, Coarse Grind
3 twists McCormick® Sea Salt Grinder
8 cups baby or spring salad greens
3 oranges, peeled and sectioned
6 tablespoons pomegranate seeds
3/4 cup Cinnamon Glazed Walnuts (recipe link below)
Directions:
1. Mix pomegranate juice, olive oil, vinegar, allspice, mustard, pepper and sea salt in small bowl with wire whisk until well blended.
2. Just before serving, toss salad greens and vinaigrette in large bowl. Divide salad mixture evenly among 6 plates. Top each with about 5 orange sections, 2 tablespoons Cinnamon Glazed Walnuts and 1 tablespoon pomegranate seeds.
Test Kitchen Tips:
- Pomegranate juice is available in the produce department.
- To remove pomegranate seeds, break open the pomegranate in a bowl of water. The pink seeds will separate from the white membrane more easily and will sink to the bottom of the bowl, while the membrane will float and can be removed easily.
Cinnamon Glazed Walnuts
These slightly spicy, sweet nuts are a terrific holiday snack or sprinkled on salads or vegetables such as carrots, winter squash or sweet potatoes.
1/4 cup sugar
1 1/2 teaspoons McCormick® Ground Cinnamon
1/8 teaspoon McCormick® Ground Red Pepper
1/4 teaspoon salt
1 egg white
2 cups walnut halves
1. Preheat oven to 250°F. Mix sugar, cinnamon, red pepper and salt in small bowl; set aside.
2. Beat egg white in medium bowl until foamy. Add walnuts; toss to coat. Add spice mixture; toss to coat nuts evenly. Spread nuts in a single layer on greased baking sheet.
3. Bake 1 hour, stirring nuts after 30 minutes. Cool slightly and break apart. Cool completely and store in airtight container up to 2 weeks.
