Ingredients
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1/2 ruby red grapefruit, juice of, large
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1 teaspoon pomegranate molasses, to taste
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1 teaspoon fresh lemon juice
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fresh cracked black pepper, to taste
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salt, to taste
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1/2 teaspoon sugar (I used unbleached white, honey or agave nectar would work well, too!)
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1/4 cup mayonnaise (I've used both, the mayo' is homemade) or 1/4 cup plain yogurt (I've used both, the mayo' is homemade)
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2 tablespoons extra virgin olive oil
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6 ounces mixed baby greens
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1 cup fresh blackberries
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Instructions
- In a small non-reactive bowl, whisk together the grapefruit juice, pomegranate molasses, lemon juice, black pepper, salt and sugar.
- Add mayonnaise and oil. Whisk until smooth and creamy. Dressing is best prepared at least an hour in advance. Before serving, taste and adjust seasonings if necessary.
- In a large bowl, toss together all salad ingredients except for the slivered almonds.
- Divide equally among 4 salad plates.
- Drizzle the salad dressing over salads. Garnish with the slivered almonds.