Fresh orange juice adds acidity and brightness to the vinaigrette.
Pomegranate seeds bring color and crunch.
Place on a cutting board.
Photo: Andrea Mathis
Remove the peel and white pith below, following the curve of the fruit as you go.
Working over a bowl, switch to a small sharp knife and cut each segment from the surrounding membranes.
Add the orange segments to the salad bowl.
Wash radishes; set aside 3 or 4 larger radishes.
Slice the remaining radishes into rounds and add to the salad bowl.
Cut the remaining orange in half and squeeze its juice into a small bowl.
Add oil, vinegar, salt and pepper; whisk until combined.
Grate the reserved radishes over the salad and add pomegranate arils.
Top with the dressing and toss to coat well.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
