A perfect compliment to any pasta dish. In this case, I served it along with my spaghetti in creamy marinara sauce. Tossed a bagful of mixed baby greens with a tangy grapefruit-pomegranate vinaigrette. To be honest the vinaigrette was a breeze to make in my case, as I had earlier made a fresh grapefruit and pomegranate juice for breakfast (Just blended red grapefruit and pomegranate seeds with water, in a blender, and took out the juice with the help of a sieve). Got a brainwave to incorporate the juice in the vinaigrette! And pistachios and red radish for some crunch.
Mixed baby greens- 4 cups. I simply used a bag of pre-washed greens.
4 red radishes, thinly sliced
Toasted pistachios- 1/2 cup
Pomegranate seeds- 1/4 cup
For the vinaigrette :
2 tbsp. grapefruit-pomegranate juice
1/2 tbsp. Dijon mustard
3 tbsp. extra virgin olive oil
1/4 tsp. honey.
Salt and freshly ground pepper, to taste.
Add all the ingredients for the vinaigrette in a small bottle or container. Close the lid tight. Shake well. Set aside.
The pistachios can be toasted in a small sauté pan over low heat for a couple of minutes, be careful not to burn them! Roughly chop them.
Add all the ingredients for the salad in a salad bowl. Before serving, add the vinaigrette and toss well.