Red Cabbage and Microgreen

The perfect combination

Ingredients

• ½ pomegranate, seeded
  3 navel oranges, segmented*
• ½ small or medium head red cabbage, sliced as thinly as possible by hand or using a mandoline
• 1 (1½-ounce) box broccoli microgreens (about 2 cups), rinsed and spun dry
  Citrus Vinaigrette
• 2 tablespoons fresh orange juice (usually collected when cutting the oranges)
• 1 tablespoon fresh lemon juice
• 1 teaspoon balsamic vinegar
• 1 teaspoon finely minced shallot (optional)
• 2 tablespoons extra-virgin olive oil salt, to taste

Instructions

Cut open the pomegranate over the bowl you will be serving the salad in. Remove the white pith and leave just the seeds in the bowl, checking to pick out any bad ones. Cut orange into segments between the pith according to the instructions below and add to the bowl; squeeze the remaining pulp over a bowl and save the juices for the dressing.

Add the thinly sliced red cabbage and the broccoli microgreens or other favorite microgreen and gently mix all the components together.
Make the dressing by whisking together the orange juice, lemon, vinegar, shallot if using, olive oil and salt.

Dress the salad just before serving.