Ingredients
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1 cup pomegranate juice
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2 teaspoons corn syrup
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1/2 tablespoon white balsamic vinegar
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1 teaspoon extra virgin olive oil
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1/2 teaspoon salt, kosher
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1/4 teaspoon red pepper flakes
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1 cup arugula, baby, rinsed & dried
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1 cup lettuce, baby, romaine, rinsed & dried
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1/2 cup snow peas, small, rinsed & dried, cut in half
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1/2 cup cucumber, peeled, coarsely chopped
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2 pink grapefruit, small, cut into sections than halved
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1/8 cup pomegranate seeds (garnish)
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2 avocados, peeled and coarsely chopped
Instructions
- To make the drizzle put the pomegranate juice in a small stainless steel saucepan over high heat.
- Boil the juice until reduced to 1/3 cup (approximately 8 – 10 minutes).
- Remove from heat and immediately stir in the corn syrup, balsamic vinegar, extra virgin olive oil, kosher salt and red pepper flakes and set a side to cool.
- In a large bowl add the arugula, romaine lettuce, snow peas and cucumber.
- Peel the grapefruit, cut into sections, than cut each section in half.
- Next peel and slice the avocados and chop coarsely.
- Add both the grapefruit and avocado pieces to the lettuce bowl and toss lightly.
- When ready to serve, drizzle the vinagrette over the salad, toss lightly, sprinkle pomegranate seeds on top for garnish and enjoy.