RUBY RED GRAPEFRUIT & POMEGRANATE SALAD

From Mary Swortwood of The Green Dog Café,
printed in A-line Magazine

Salad
1 pomegranate, seeds and white pith removed (can sub dried cranberries)
5 cups mixed salad greens, clean and dried
1 Ruby Red grapefruit, peeled and sectioned
4 medium Blood or Navel Oranges, peeled and sectioned

Dressing
2 large ripe mangos, peeled with pit removed
1/3 cup extra virgin olive oil
¼ cup rice wine vinegar
3 Tbsp. lightly toasted pine nuts
1½ tsp. orange zest
2 Tbsp. orange juice
1 Tbsp. honey
½ tsp. chopped shallot
½ tsp. Dijon style mustard
dash allspice
salt and pepper to taste


INSTRUCTIONS
STEP 1: Place the pulp of the mangos in a blender or food processor. Cover and blend until smooth. Add remaining dressing ingredients up until allspice. Blend until smooth. Add salt, pepper, and allspice to taste.

STEP 2: In a large bowl, toss salad greens with ½ cup of the prepared dressing until coated.

STEP 3: To serve, divide the greens on six chilled salad plates. Arrange the grapefruit and orange sections on top of the greens. Sprinkle with the pomegranate seeds. Serve immediately. Store the remaining dressing in a tightly sealed container in the refrigerator for up to a week.