Pomegranate Salad with Saffron Dressing

Would you believe that this colorful, fresh salad was the product of a fridge clean-out? Sometimes letting fruit come to its full ripeness on your counter or sitting in the crisper can yield tasty results. See the recipe for this high-fibre side dish below.

Allergen Info
This recipe does not call for any dairy, nuts, peanuts, soy, or shellfish. It can be made gluten-free by excluding the mustard

1 large blood orange (any type of orange will work)
Seeds from 1 pomegranate
A few good handfuls of spring mix or your favorite baby lettuce
1 pinch of saffron
1/3 cup good extra virgin olive oil
the juice of one lemon
the juice of half a lime
1 dollop of organic honey
freshly ground black pepper
good sprinkling of sea salt to taste
1 tsp Dijon mustard (optional)

1. Remove the seeds from the pomegranate by scoring the top of the skin with a paring knife and then ripping the fruit into 4 chunks. Fill a bowl with cold water and plunge the fruit, and your hands, into it. Proceed to remove the seeds underwater and then drain and dry.
2. Peel the orange and cut into segments. You can cut the chunks as large or small as you like.
3. Arrange the lettuce, orange, and seeds on a platter and set aside. Dress right before serving.
4. You will need a small mixing bowl for the dressing. Pinch the saffron in your finger tips to break up the strands or grind them down using a mortar and pestle. Add to the bowl along with the salt, pepper, lemon juice, lime juice, olive oil, and honey. Beat well. For a thicker dressing you can add some Dijon mustard but it’s not a necessity.

Serves 4