Tag Archives: vinaigrette

Orange Pomegranate Salad

Orange Pomegranate Salad

The holidays are fast approaching and I am already planning our meal for Christmas Eve.  It’s a family tradition that every year on Christmas Eve I make a huge pot of New England Clam Chowder to share with my family and friends.  With the chowder, I serve up finger foods, fresh baked breads, salad and dessert.  Since the chowder is the only item on the menu that does not change from year to year, I try to think of different and fresh tasting dishes to serve with the soup.

While I am thinking about what I am going to serve with the chowder, our family is busy decorating our home for the holidays.  Bruce’s responsibility is to put up the lights out in the front of the home, and my job is to decorate the dining room and living room.  I love doing that.  It’s one of my favorite things to do.

This is what my dining room looked during the last Christmas season.  Last year, I focused on red and green colors.  This year my plan is to decorate with white and silver.  I want my dining room to have a shiny cold sparkle to it.  The table will be removed and 2 eight foot tables will take its place on Christmas Eve.  That’s what I do every time we have a large gathering in our home.  What I have in mind this year is crisp white table cloths, white candlesticks with snow covered greenery.  The three little trees that you see above are now covered with little white birds, silver ornaments and shimmery snowflakes.

One of my white birds.  I snagged about a dozen of these at a craft store last week for about a dollar each.  I would have bought more but I cleaned out the bin…

Silver pine cone ornament.  My Mom gave these pine cone ornaments to me earlier this year.  These pretty ornaments are on the same trees as the white birds.  Can you believe that this ornament is made of plastic?  Could have fooled me…  I’ll be the first to admit that I’m not ashamed of decorating with plastic ornaments.  I like plastic ornaments because they are pet and child friendly, they don’t shatter and when they fall off the tree, all they do is bounce!  And what’s even better about plastic ornaments…  They’re inexpensive.

I just love the holidays!  In my opinion, it’s not about the gifts or the food.  It’s all about spending quality time with family and friends.  I want everyone who visits our home to have a wonderful time and have fond memories of our time together.

I have made the decision to serve my Orange Pomegranate Salad on Christmas Eve.  It’s light, plates beautifully and won’t leave my guests stuffed once I start ladling up steaming hot bowls of chowder.  My Orange Pomegranate Salad is made with fresh naval oranges, pomegranate seeds, watercress, radish shoots, crunchy pepitas and a tangy pomegranate vinaigrette.  It’s easy, bright and delicious! Enjoy!  Tessa

Ingredients:

  • 6 large naval oranges, peeled and sliced.
  • 3 cups water cress (use more if you like)
  • 3 cups radish shoots (use more if you like)
  • 6 Tbs toasted pepitas (pumpkin seeds)
  • 6 Tbs fresh pomegranate seeds
  • 1/4 cup canola oil
  • 1/8 cup rice vinegar
  • 1/8 cup pomegranate vinegar
  • 1 Tbs brown sugar
  • 1 tsp ground ginger
  • 1/4 tsp salt

Begin by cutting off the peel from the oranges.  Slice each orange into 1/2 inch thick slices.  Arrange on six salad plates with water cress, radish shoots, pomegranate seeds, and pepitas.  Make the vinaigrette by whisking together the canola oil, rice vinegar, pomegranate vinegar, brown sugar, ginger and salt.  Drizzle the vinaigrette on the salads when ready to serve.  Serves 6.

Champagne Mango Vinaigrette

Champagne Mango Vinaigrette

It’s mid spring in Southern Oregon and my little garden is producing lettuce like crazy.  A few weeks ago I planted a bunch of different varieties of lettuce, spinach and chard and with the cool wet weather we have had lately, they really have taken off.  With the abundance of lettuce available, it’s time for me to start preparing fresh and healthy spring salads for my family.

I have to tell you that it’s rare that I purchase store bought salad dressings anymore.  I prefer to make homemade vinaigrettes and dressings as opposed to using store bought ones.  In my opinion, homemade dressings are easy to make and taste incredibly fresh and delicious.  Trust me, once you get the hang of how to make your own salad dressings and vinaigrettes, I seriously doubt that you will ever go back to using the store bought stuff ever again…

My little garden.  I planted several types of lettuce.  There’s broccoli and snow peas in the back…

A close up of an onion blossom…

A pail full of fresh picked lettuce and spinach from my garden ready to be drizzled with Champagne Mango Vinaigrette.

If you never heard of or even seen Champagne Mangoes before, listen up…  Champagne Mangoes are an exotic fruit that are a gorgeous shade of golden yellow when perfectly ripe and are smaller in comparison to the other green and red colored mangoes you see in the store. Champagne Mangoes are sweet, juicy and delicious.  Whenever I am fortunate to find them at my local grocery store, I hoard them like nobody’s business. They are hands down one of my favorite type of fruit.

The original Champagne Mango Vinaigrette recipe that I found came from here.  The original recipe was created by Chef Wayne Elias of Mark’s Restaurant in West Hollywood, California for Ciruli Brothers’ champagnemangoes.com. Chef Wayne Elias’ Champagne Mango Vinaigrette is a brilliant combination of fresh champagne mangoes, champagne vinegar, pepper and a hint of sage.  I slightly adapted Chef Wayne Elias’ recipe with the addition of 1 Tbs fresh orange juice.  Champagne Mango Vinaigrette is wonderful drizzled over fresh picked lettuce or grilled fish.  The best way to describe Champagne Mango Vinaigrette is like having liquid sunshine on your salad.  Enjoy!  Tessa

Ingredients:

  • 1 Champagne mango peeled, seeded and diced
  • 2 Tbs champagne vinegar
  • 1 Tbs orange juice
  • 1/4 tsp black pepper
  • 1/8 tsp ground sage
  • salt to taste

Add all ingredients to a blender and puree.  Taste and correct your seasonings.  Makes about 4 servings.