Created by Renee Thompson, RD, LD
Dressing: ¼ cup olive oil
¼ cup aged balsamic vinaigrette
1 ½ teaspoon Dijon mustard
¼ cup orange juice or tart cherry juice
Salad: 6 cups mixed greens or salad greens of your choice
2 tablespoons pomegranate seeds
1-2 fresh mandarin oranges, peeled, sectioned, cut into pieces
2 tablespoons Queso fresco or feta cheese
Optional: 2 tablespoons whole cranberry sauce
1. Combine dressing ingredients together in a small pint jar. Put lid on jar and shake until well blended.
2. In large bowl, add mixed greens; top with oranges, pomegranate seeds, and cheese. If using cranberry sauce, randomly place around salad.
3. Immediately at serving time, add 6 tablespoons of dressing; toss salad. Store remaining dressing in refrigerator for up to one week.
Nutrition (1 tbsp. dressing/serving plus salad): Calories: 97; Cholesterol: 3mg; Sodium: 64mg; Total fat: 6g; (saturated fat: 1 g; monounsaturated fat: 4g); Carbohydrate: 10 g; Total sugars: 7g; Protein: 2 g