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mixed greens with clementine, almond and pomegranate seeds
The ancient Egyptians regarded pomegranates as an aphrodisiac food, making the fruit a perfect choice for a Valentine’s day meal. For cynical sorts who don’t believe in such things, the seeds also make a beautiful accent for salad; they have a great texture and lovely tangy flavor too.

4 cups or so mixed greens, rinsed and dried well
1 clementine
1/4 cup pomegranate seeds*, or more if you like
2 Tbsps. sliced almonds

orange vinaigrette
1 Tbsp. orange juice
1 Tbsp. apple cider vinegar
2 Tbsp. extra-virgin olive oil
1 tsp. honey
¼ tsp. country Dijon mustard
plenty of salt and pepper to taste

time 5 minutes
serves 2

* You can often find pomegranate seeds at Trader Joes. Alternatively, if you find a whole pomegranate, you can get the seeds out yourself. It’s a little bit of work, but kinda fun. About.com has a handy picture tutorial.

1 Make the dressing: combine all the ingredients in a bowl and whisk well. Set aside.

2 In a dry skillet, toss the almonds. Heat over medium heat, stirring frequently, until lightly browned. Slide the toasted almonds into a bowl.

3 Wash and thoroughly dry your greens. Peel the clementine, removing as much of the stringy white bits as possible. Separate the sections. Now use a sharp paring knife to gently remove the membrane from each section; you might find you need to leave a little bit along the “spine” to help keep the shape intact.

4 Give your dressing another good whisk. Now toss the greens with as much dressing as needed to coat well; taste and add more salt if needed. Divide the greens across two plates; top with clementine sections, pomegranate seeds and sliced almonds.

don't stop: more this way...

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