Home > Education > Tina Martini’s Ruby Red Salad w/ Pomegranate Vinaigrette

Tina Martini’s Ruby Red Salad w/ Pomegranate Vinaigrette

2010 WomensCare magazine

 

If you’ve been looking for Tina Martini’s Ruby Red salad mentioned in the last issue of WomensCare magazine, here it is!:

Salad

2 cups red leaf lettuce, chopped

1 cup raddichio lettuce, chopped

2 ruby red grapefruits, supremed

2 avocados, sliced

½ cup pistachios, toasted or candied

½ cup raspberries for garnish

Pomegranate Vinaigrette

2 cups Pomegranate Juice

1 T Dijon mustard

2 T red wine vinegar

2 t Italian seasoning

1 C grapeseed oil

Place pomegranate juice in a sauce pan. Reduce over medium heat to ¾ cup. Juice should have a syrup-like consistency. Cool and pour into blender. Add remaining ingredients except oil. Blend on low speed just until mixed. Adjust blender speed to high and drizzle in the grapeseed oil. Let motor run for 30 seconds. Dressing should have a creamy appearance.

On an attractive platter, arrange lettuce and alternate grapefruit segments with avocado slices. Sprinkle nuts and berries over salad. Drizzle with vinaigrette.

Serves 6-8.

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