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Author Notes: A lovely and elegant salad, with sweet and tart flavors to complement the earthy flavors of Thanksgiving dinner. —LazizaBites
Serves 6 - 8
- 1 tablespoon rice vinegar
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon orange juice
- 1/2 cup olive oil
- 3 tablespoons minced shallots
- 1/4 cup fresh pomegranate seeds
- pinches freshly ground pepper
- 1/4 teaspoon sea salt
- 8 ounces organic spring mix, (or any salad of your choice)
- sea salt and freshly ground pepper (to sprinkle over salad)
- 4 figs, quartered
- 4 campari tomatoes, quartered
- handfuls walnuts (optional)
- Mix the 2 vinegars, lemon juice, orange juice, olive oil, shallots, pomegranate seeds, pepper and salt together, until well combined.
- Place your salad in a large shallow serving dish. Sprinkle with a bit of sea salt and freshly ground pepper. Scatter the figs, tomatoes and walnuts over the salad.
- Check the vinaigrette for taste - you may need to add more lemon juice, salt and pepper according to your taste.
- Give the vinaigrette a stir before dressing the salad, and dress immediately before serving.
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
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