Have you noticed that the produce bins at your local market are filled with sweet, juicy oranges of all varieties right now? I’m crazy for that fresh, intoxicating aroma that greets me each time I slice into, or begin peeling one of these lovely citrus fruits. To me, they’re the culinary highlights of this cold, often dreary, time of year.
Next time you’re at the market, check out all the different types of oranges. If navel oranges are the only ones that typically make their way into your shopping cart, you’re missing out on some unbelievably delicious options. I used navel, Cara Cara and blood oranges for this salad, but other varieties such as clementines, tangerines, tangelos and/or mandarins would make delicious alternatives too. The beautiful hue of color that is unique to each variety makes for a gorgeous presentation!
My salad today includes baby arugula, but baby spinach or field greens could also be used. Don’t be frustrated if the selection of a specific green at your grocery store is poor. Just substitute whatever looks the freshest and prettiest and you’ll be much happier with the finished product.
Pick up a red onion and a pomegranate while you’re shopping. The red onion will be thinly sliced and doused in a super simple pickling solution while you’re preparing the rest of the salad. The little white and purple slices will be magically transformed to a magnificent magenta hue while you work away. My daughter-in-law Lindsay calls these “quickles” a super quick pickled red onion. They’re absolutely delicious, and can be used in salads and on sandwiches, tacos, enchiladas, pizzas… I almost always have a jar of these beauties in the refrigerator to add a bit of pizzazz to everyday meals.
If you been hanging out at The Café for a while, you might be tired of me saying this, but don’t be intimidated by pomegranates! And, don’t break the bank buying the ridiculously expensive cartons of the prepared seeds! De-seeding a pomegranate is so easy, you won’t believe it. I figured you might be skeptical, so I actually did a step by step tutorial on how to remove the seeds – no fuss, no mess, no water! And you can do it in less that a minute. Check it out!
I shared the Lemon Ginger Poppy Seed Dressing in a separate post because it’s super versatile! Use it on lots of other types of salads, or how about as a drizzling sauce for chicken, shrimp, salmon, etc? It’s one of those super easy, throw-it-all-in-a-jar-and-shake dressings that everyone seems to love.
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