My refreshing side salad is such a nice addition to our calorie-loaded Thanksgiving dinner. Use regular oranges if you can't find blood oranges. Finely chopped walnuts work well in place of the pomegranate seeds, too. —Nancy Heishman, Las Vegas, Nevada
Test Kitchen Tips
Ingredients
- 1/3 cup orange juice
- 1/3 cup extra virgin olive oil
- 3 tablespoons lime juice
- 2 tablespoons honey
- 1 tablespoon minced Italian parsley
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon kosher salt
- 1/4 teaspoon coarsely ground pepper
- 4 medium ripe avocados, peeled and sliced
- 4 large red grapefruit, sectioned
- 2 medium blood oranges, peeled and sliced
- 1/2 cup finely chopped red onion
- 1/3 cup pomegranate seeds
- 1/3 cup crumbled feta cheese
Directions
- For dressing, whisk together first 8 ingredients.
- In a serving dish, combine avocados, grapefruit and oranges; sprinkle with onion and pomegranate seeds. Drizzle with dressing. Top with cheese. Refrigerate, covered, 1 hour before serving.
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