The random recipe I have for you today is the "Persimmon, blood orange and pomegranate salad" recipe from Better Homes and Gardens "Good & Fresh" magazine. Except, we didn't have any persimmons.... So really it is blood orange, mandarin orange and pomegranate salad. Actually, we didn't have a lot of the ingredients, so it's just sort of my own invention!
Here is the recipe from the magazine, and the changes I made:
Salad:
1 pomegranate (just the seeds, actually, their called arils, isn't that cool to know?!)
2 large ripe persimmons, mangos or papayas (didn't have any....used mandarin oranges instead) oh, and save some juice from them!
5 cups of fresh arugla (I used spinach)
6 tablespoons thinly sliced green onions (I used diced red onion)
4 blood oranges peeled and sliced up
Vinaigrette:
1 large ripe persimmon ( I used a plum and some blackberries)
1/3 cup olive oil
1/4 cup red wine vinegar (I used part red wine and part pear infused vinegar)
3 tablespoons toasted pine nuts
1 1/2 teaspoons of shredded blood orange
2 tablespoons of blood orange juice (I used mandarin orange juice)
1 tablespoon honey
1/2 large shallot
1/2 teaspoon Dijon style mustard
a dash of ground cinnamon
a dash of ground pepper
Looks delicious. So glad you like to cook. So do I. :-)
ReplyDeleteCathleen
Your salad was delicious!
ReplyDeleteI love that you improvised with your ingredients! It always makes cooking more of adventure. It looks great. I plan on giving it a try. Yum!
ReplyDelete