King Tut Salad - cooking recipe

Ingredients

SALAD
4 seedless oranges, peeled, pith removed, chopped
8 medjool dates, pitted, quartered lengthwise or 8 medjool dates, chopped
1 cup almonds, toasted, chopped (skin on)
seeds from 1 pomegranate (arils)
1/2 red onions, chopped or 1/2 red onion, cut into thin strips
3 tablespoons chopped mint leaves (to taste)
3 tablespoons chopped cilantro leaves (to taste)
CITRUS VINAIGRETTE
1 orange, zest of
1 orange, juice of
1 lemon, zest of
1 lemon, juice of
1 tablespoon red wine vinegar
1 teaspoon kosher salt
1 cup extra-virgin olive oil

Preparation

Toast nuts in 350F oven, about 5 to 10 minutes.
For salad, in large bowl, combine oranges, dates, almonds, pomegranate seeds, onion, mint and cilantro and toss well.
For citrus vinaigrette, in bowl, combine orange and lemon zest and juice, vinegar and salt.
Whisk in oil until emulsified. (Makes about 1-1/2 cups.).
To serve, drizzle salad with Citrus Vinaigrette to taste. (Refrigerate remainder for another use.) Toss.