Here's my new seasonal salad. Honestly, I love it so much I've been eating it every day.
8-10 oz of baby field greens, half arugula
1 medium roasted golden beet, cut into chunks (Here's how I roast beets.)
2 tangerines, peeled and separated
1/2 cup pomegranate seeds
Use your favorite citrus vinaigrette dressing, or the simple one I whipped up. It makes enough dressing for at least two salads.
4 oz Trader Joe's Orange Muscat Champagne Vinegar
4 oz Extra Virgin Olive Oil
garlic, salt and pepper to taste.
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