Sunset Vinaigrette (and Salad)

Ingredients

• 3 tablespoons red wine vinegar
• 2 tablespoons pomegranate juice
• 2 tablespoons fresh lemon juice, preferably from meyer lemons
• 1 ½ teaspoons red onion, peeled and minced finely
• 1 ½ teaspoons garlic, peeled and minced finely (or grate finely)
• ½ teaspoon dried oregano, crumbled with your fingers
• ¼ teaspoon freshly ground pepper
• ½ teaspoon natural cane sugar (or raw honey)
• ¼ teaspoon sea salt
• 1 cup neutral oil*, such as safflower, or extra virgin olive oil if you prefer
• 2 tablespoons walnut oil
• 1/8 teaspoon tumeric

Instructions

1. Add the first nine ingredients to a clean glass container, or a dressing flask. Shake well, let stand at room temperature for 20 minutes to blend the flavors and macerate. Place the oils and turmeric (adds a yellow hue) in a measuring cup. Blend with a fork. Add 1/3 of the oil to the container. Shake well to emulsify. Add the next 1/3 oil, shake - then the remaining 1/3 of the oil. Refrigerate until ready to use.
2. Sunset Salad: (serves 4) 4 cups washed and dried greens, such as watercress or arugula (look for organic ingredients.) 1/2 cup purple kale, stemmed and torn 1/2 cup watermelon radish, cut very thin (use mandoline for ease) 1/2 cup rainbow carrots, peeled, cut very thin (use a variety of colors.) 1/4 cup microgreens 2 T. pomegranate seeds 4 T, sliced natural almonds, toasted (optional.)
3. To serve: combine ingredients in a large bowl, toss with 6 T. of Sunset Vinaigrette and serve.

* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”

This recipe may not be reproduced without the consent of its author, Karen Sheer