Dandelion, Arugula, Radish and Pomegranate Salad
Fall and Spring are especially good times of the year to find bitter greens and I thought they would complement the richness of the winter squashes for the book club dinner. The sharp bite of radishes worked well with the greens and adding pomegranates seeds gave a sweet-tart pop as their juices were released when bitten into. I need to experiment with the dressing as I used my go to dressing and probably could add another dimension to the salad with a new dressing. I will be working on that and get back to you.
- 1 Bunch Dandelion Greens
- 1 Bunch Arugula
- 4 to 5 Radishes thinly sliced
- Seeds of ½ a Pomegranate
- 1 tsp Dijon Mustard
- ½ tbsp Lemon Juice
- 1 tbsp Rice Wine Vinegar
- 4 tbsp Olive Oil
- Wash in cold water, tear the leaves and spin in salad spinner the dandelions and arugula greens. Add to a large serving bowl. Top with radishes and pomegranates.
- Combines dressing ingredients in a small jar. Shake vigorously until emulsified.
- Pour over salad and toss.