Monday, February 24, 2020


  • Salad 
  • 1 10-oz. bag mesclun salad mix 
  • 1 cup pomegranate arils 
  • 2 blood oranges, peeled and sliced 
  • ½ cup candied pistachios, crushed


  • juice of 2 blood oranges 
  • 2 tablespoons plum wine vinegar 
  • 2 tablespoons honey 
  • ¼ teaspoon fine salt 
  • 2 tablespoons extra-virgin olive oil

Prepare Topping and Dressing

To make candied pistachios stir 3 tablespoons sugar, 1 tablespoon water,

and a pinch of salt in a bowl. Add ½ cup shelled pistachios and stir to

coat. Spread on a baking sheet and bake 8 minutes till nuts are crispy.

Mix together all dressing ingredients. It should yield about 1 cup of dressing.

To Serve

This salad looks great on a wide plate with the salad layered on the

bottom, pomegranate arils and pistachios sprinkled on top and the blood

orange slices placed before serving. Drizzle the dressing in a zig zag

across the dish. 

Tip: You can also do this with individual plates of salad on a smaller scale.

By Chaia Frishman/



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