Thursday, March 3, 2016

Ingredients for 2-4 servings

For the Dressing:

¼ cup pomegranate juice
¼ cup pomegranate seeds
½ cup cranberry juice
½ teaspoon red wine vinegar
2 tablespoons extra virgin olive oil
salt and fresh ground pepper, to taste

For the Salad:

⅓ cup crumbled feta cheese
⅓ cup pomegranate seeds
½ cup quinoa
½ wedge iceberg lettuce, shredded
1 avocado, cubed
1 cup chicken broth or vegetable broth
2 radishes, thinly sliced
2 small tangerines, segmented

Directions

For the Dressing:

Combine all ingredients in a jar/cup with a lid; shake well and let stand.

For the Salad:

Combine quinoa and broth in a saucepan and bring mixture to a boil.

Lower heat, cover and simmer for 15 minutes; remove from heat and let cool.

Layer shredded lettuce on a large plate.

Layer cooled quinoa on top of salad.

Add tangerine, avocado and sliced radishes.

Sprinkle feta cheese and pomegranate seeds.

Shake or mix the salad dressing very well and add desired amount to salad.

Serve.
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