Orange-Shallot Salad Recipe

Orange-Shallot Salad Recipe photo by Taste of Home

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Creating recipes with my husband and grown daughter is family fun time at our house. Honey-roasted sliced almonds add appealing crunch and sweetness to this pretty salad. —Elaine Hailey, Chesterfield, Virginia

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Orange-Shallot Salad Recipe

Prep: 40 min.

Yield: 8 Servings

20 20 40

Ingredients

2 tablespoons chopped shallots
2 tablespoons plus 1/2 cup olive oil, divided
1/2 cup pomegranate juice
1/4 cup orange juice
2 tablespoons red wine vinegar
1 teaspoon sugar
1/4 teaspoon pepper
1/8 teaspoon salt
2 packages (4-1/2 ounces each) torn mixed salad greens
1 can (11 ounces) mandarin oranges, drained
1 small onion, halved and thinly sliced
1/3 cup shredded Parmesan cheese
1/3 cup honey-roasted sliced almonds

Directions

In a small skillet, cook shallots in 2 tablespoons oil over medium heat for 1-2 minutes or until tender. Stir in the juices and vinegar. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes or until dressing is reduced to about 1/4 cup.
Stir in the sugar, pepper and salt; cool. Strain and discard shallots. Transfer dressing to a small bowl; whisk in remaining oil.
In a serving bowl, combine the salad greens, oranges and onion. Drizzle with dressing; toss to coat. Sprinkle with cheese and almonds. Yield: 8 servings.

Editor’s Note: This recipe was tested with Sunkist Almond Accents.

Nutritional Facts 1-1/4 cups equals 229 calories, 20 g fat (3 g saturated fat), 2 mg cholesterol, 159 mg sodium, 10 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Orange-Shallot Salad in Taste of Home Christmas Annual Annual 2009, p28

Shallot Substitutions

Shallots are part of the onion family and have a mild onion-garlic flavor. In place of 3 to 4 shallots, use 1 medium onion plus a pinch of garlic powder or (if you like the taste of garlic) 1 minced garlic clove.