Orange-Shallot Salad

Name: Orange-Shallot Salad
Ingredients: 2 tablespoons chopped shallots; 2 tablespoons plus 1/2 cup olive oil, divided; 1/2 cup pomegranate juice; 1/4 cup orange juice; 2 tablespoons red wine vinegar; 1 teaspoon sugar; 1/4 teaspoon pepper; 1/8 teaspoon salt; 2 packages (4-1/2 ounces each) torn mixed salad greens; 1 can (11 ounces) mandarin oranges, drained; 1 small onion, halved and thinly sliced; 1/3 cup shredded Parmesan cheese; 1/3 cup honey-roasted sliced almonds

13 ingredients

3 steps

Ingredients

2 tablespoons chopped shallots
2 tablespoons plus 1/2 cup olive oil, divided
1/2 cup pomegranate juice
1/4 cup orange juice
2 tablespoons red wine vinegar
1 teaspoon sugar
1/4 teaspoon pepper
1/8 teaspoon salt
2 packages (4-1/2 ounces each) torn mixed salad greens
1 can (11 ounces) mandarin oranges, drained
1 small onion, halved and thinly sliced
1/3 cup shredded Parmesan cheese
1/3 cup honey-roasted sliced almonds

Directions

1

In a small skillet, cook shallots in 2 tablespoons oil over medium heat for 1-2 minutes or until tender. Stir in the juices and vinegar. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes or until dressing is reduced to about 1/4 cup.
2

Stir in the sugar, pepper and salt; cool. Strain and discard shallots. Transfer dressing to a small bowl; whisk in remaining oil.
3

In a serving bowl, combine the salad greens, oranges and onion. Drizzle with dressing; toss to coat. Sprinkle with cheese and almonds.