Sunset Vinaigrette (and Salad)
A Gorgeous and Healthful Salad and Dressing Bathed in the Hues of a Sunset
Servings: 4 servings with extra vinaigrette
Ingredients
Sunset Vinaigrette:
- 3 tablespoons red wine vinegar
- 2 tablespoons pomegranate juice
- 2 tablespoons fresh lemon juice preferably from meyer lemons
- 1 1/2 teaspoons red onion peeled and minced finely
- 1 1/2 teaspoons garlic peeled and minced finely (or grate finely)
- 1/2 teaspoon dried oregano crumbled with your fingers
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon natural cane sugar or raw honey
- 1/4 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 turmeric
Sunset Salad:
- 4 cups salad greens such as watercress or arugula
- 1/2 cup purple kale stemmed and torn
- 1/2 cup watermelon radish cut very thinly (use mandoline for ease)
- 1/2 cup rainbow carrots peeled, cut very thin (use a variety of colors.)
- 4 tablespoons sliced natural almonds toasted (optional)
Instructions
Sunset Vinaigrette:
- 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. (Can be whisked in a bowl if you prefer.) Recipe makes about 1 1/2 cups.
Sunset Salad:
- Add greens to a platter to individual plates. Layer with remaining ingredients.
To Serve:
- Toss (or drizzle with 6 T. of Sunset Vinaigrette and serve
Notes
* 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.