ORANGE AND POMEGRANATE SALAD

Slices of sweet Navel oranges are given a lift with the addition of pomegranate seeds, fresh mint, and a honey-lime dressing. A festive and light addition to any dinner!

Thinly sliced red onions (about 1 cup)
25 fresh mint leaves, chopped
6 Navel oranges, peeled, sliced into rounds
Pinch salt
Pinch sweet paprika
pinch ground cinnamon
Seeds of 1 pomegranate (about a cup)

Dressing
1 lime - juiced
1 tbsp extra virgin olive oil
1 tbsp honey
1 ½ tsp orange blossom water, optional

INSTRUCTIONS
Dressing - in a small bowl, mix together the lime juice, olive oil, honey and orange blossom water. Set aside.

Place the sliced onions in a bowl of ice cold water. Set aside for 5-10 minutes, then remove the onions from the water and dry them completely.

Prepare a serving platter. Sprinkle half the amount of chopped mint leaves on the platter, then arrange the orange slices and onions on top. Sprinkle a pinch of salt, sweet paprika, and cinnamon. Now spread the pomegranate seeds on top.

Drizzle or spoon the dressing over the orange pomegranate salad (You can add as little or as much as you want of the dressing.)
Finally top the salad with the remaining fresh mint leaves. Set aside for 5 minutes or so before serving.