in the kitchen

in the kitchen

Sunday, November 22, 2009

Start the Holidays with a Light Note

Fruited Green Salad with Almond Dressing

4 cups romaine lettuce pieces
1 medium pomegranate
1 stalk celery
1 medium avocado
¼ medium red onion
¼ cup sliced almonds
¼ cup almond oil
6 tablespoons rice vinegar (unseasoned)
1 tablespoon malted milk powder
1 ½ teaspoons almond extract
½ teaspoon sea salt

Wash and cut romaine lettuce into pieces. Place in a large mixing bowl. Remove arils from pomegranate and add them to the lettuce. Slice celery thinly then cut slices in half and add. Dice avocado into small pieces and add. Sliver red onion, then cut slivers in half and add. Sprinkle sliced almonds on salad. Mix dressing ingredients well in a separate container. Just before serving, pour dressing over salad and toss well.  Transfer salad to a serving bowl and serve immediately. 

Hints: This salad can be made with orange or tangerine sections if pomegranates are not available. Pears or halved grapes work as well. The avocado is best if it is not too ripe—not mushy at all. I have also used mixed greens instead of or in addition to the romaine.  Canola oil can be substituted for the almond oil. This salad works well with the addition of chicken pieces or feta cheese for a main course luncheon salad, but I prefer it as a side dish or salad course.
There are lots of green salad recipes with fruit in them, but this is my favorite so far. I created this one a few years ago when my parent's pomegranate tree began producing usable fruit. The combination of fruit and almond is excellent and the slight malt note is a great addition. I hope you enjoy this during the holiday season this year and years to come.

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