- 1 cup pomegranate juice
- 2/3 cup sugar
- 1-1/2 teaspoons lemon juice
- 1 tablespoon brown sugar
- 6 lettuce leaves
- 4 medium blood oranges, peeled and cut into 1/4-inch slices
- 1 pound fresh mozzarella cheese, cut into 1/4-inch slices
- 6 teaspoons olive oil
- 1/4 cup pomegranate seeds
- 1/4 teaspoon salt
- In a small saucepan, combine the pomegranate juice, sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Remove from the heat. Stir in brown sugar. Cool to room temperature.
- Line six salad plates with lettuce; top with orange and cheese slices. Drizzle with 1 teaspoon oil and 2 teaspoons pomegranate syrup (save remaining syrup for another use). Sprinkle with pomegranate seeds and salt. Yield: 6 servings (2/3 cup dressing).
Originally published as Blood Orange Caprese Salad in Taste of Home Christmas Annual Annual 2011, p56
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