Recipes

1. Arrange clementine, tomato and onion slices in overlapping concentric circles on serving plate. Sprinkle pomegranate seeds over top.
2. Basil Vinaigrette: In small food processor, combine basil, oil, vinegar, clementine juice, salt and pepper; pulse until smooth.
3. Drizzle vinaigrette over salad.

Add sliced bocconcini cheese or crumbled feta cheese to the salad for added protein.

Substitute dried cranberries for pomegranate seeds if desired.

Use vine-ripened tomatoes if heirloom tomatoes are not available.

This eye-catching salad is so fresh and fragrant. Make it your new go-to salad during the holidays. Serve as a side, starter or as a main – with grilled fish or chicken.