Christmas Salad

Christmas Salad

What You Will Need:

1 bag mixed greens

Pomegranate seeds*

Mandarin orange segments

Almonds, slivered

Patricia & Paul Blood Orange Fused EVOO

Patricia & Paul Cinnamon Pear Dark Balsamic

Toss slivered almonds in enough Blood Orange EVOO just to coat. Toast in the oven at 325F until light brown, approximately 4-8 minutes, checking frequently. Allow to cool.

Combine with all other remaining ingredients or plate individual salads. Drizzle your salad bowl or individual plate with approximately equal parts of Blood Orange EVOO and Cinnamon Pear Dark Balsamic to taste.

*Prep tips for cutting a pomegranate: Cut off top and bottom. Cut away outer peel to reveal seed segments. Under a running faucet, shake seeds or gently pry away from pith and let them fall into a colander. Or try separating seeds while holding pomegranate underwater in a sink or large bowl. Then scoop out seeds using a colander. Drain and pat with paper towel until mostly dry.