Winter Greens with Pomegranate Seeds and Olives

• Vegan
• Gluten free
• Paleo

• Produce

  • 3 cups Frisee lettuce
  • 1/2 tsp Oregano, dried
  • 1/2 cup Pomegranate arils

• Condiments

  • 1 tbsp Capers
  • 2 tbsp Lemon juice, freshly squeezed
  • 3 tbsp Olives, pitted

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 3 cups Green salad mix
  • 1/2 Scant tsp Sea salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 tbsp Sunflower seeds, toasted

• Drinks

  • 1/2 cup Orange juice, freshly squeezed

Found on lettyskitchen.com

Ingredients

• ½ cup freshly squeezed orange juice
• 2 tablespoons freshly squeezed lemon juice
• ¼ cup extra virgin olive oil
• ½ teaspoon dried oregano
• 1 tablespoon drained and rinsed capers, chopped
• Scant ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 3 cups green salad mix
• 3 cups frisée lettuce, torn in bite-size pieces
• ½ cup or so pomegranate arils, from 1 pomegranate
• 3 tablespoons chopped pitted olives (I used both green and dark olives)
• 2 or 3 tablespoons toasted sunflower seeds (see note)

Directions

• Shake the orange and lemon juices, olive oil, oregano, capers, and salt and pepper together in small jar.
• Toss about half of the vinaigrette with the greens, pomegranate arils, and olives. You want to lightly coat the lettuce, but not so much that it drowns the frisée. If you think it needs it, toss with a little more vinaigrette. Sprinkle with the sunflower seeds and serve.