Seriously Simple: A healthy start
1/3 cup Marcona almonds
For the dressing:
1/2 cup olive oil
1/4 cup lemon juice
2 garlic cloves, minced
1 medium shallot, minced
1 1/2 tablespoons Dijon style whole grain mustard
Salt and freshly ground pepper to taste
1/4 cup freshly shaved Parmesan cheese, for garnish
1. In a salad bowl combine arugula, quinoa, tangerine pieces, pomegranate seeds and almonds together, and toss to evenly blend.
2. In a mini food processor combine the salad dressing ingredients. Process until smooth. You can also use an immersion blender. Taste for seasoning.
3. Just before serving, toss with just enough of the dressing to coat the salad ingredients and garnish with the Parmesan cheese. Serve remaining dressing on the side. Serve immediately.
Cook's notes: To cook the quinoa, rinse 3/4 cup quinoa, combine quinoa with 1 1/2 cups water or chicken stock, and boil it for 10 minutes. Let cool.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
