Pomegranate-Orange Salad
| Yield: | 1 Servings |
| Categories: |
| 2 | pk | (5 oz. each) baby salad greens (about 16 cups) |
| 4 | Oranges; peeled, cut into segments, divided | |
| 1 | Pomegranate; separated, about 1 cup kernels | |
| 2 | Scallions; chopped | |
| 3 | tb | Vinegar; preferably raspberry |
| 2 | tb | Orange juice |
| 2 | ts | Mustard; preferably Dijon |
| 3/4 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | c | Olive oil |
| 1/3 | c | Shelled pistachio nuts; chopped |
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