![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ys5GdhmCU5YgZ7h9tn89T2Yg0u74J_Y4o296nXWqdD5C5BQlPF0jMFobd4pl3LJZ50pyXINI7m49x8uWI6XCWfxRJsSn3iFwdpnsgHauRbNdox_N0_XGA9kUgfp1g4SZu1EVthHPXp4/s400/035.JPG)
Rosie's been having a hankering for a salad lately.
But I wanted something a little different.
Enter the pomegranate.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI28ywVGW-iQb74K9gyyOIktC4JMids9mpjqlXoY4KcpnAbHTlgzXxTwVBF9AS4YJ2pl1l0ON1grTwRaOzJKBoxxB5Dzgksm2FxUpNgzILHZQJca63tp6fM72tfVydzqq3LwXCmMz24CA/s400/042.JPG)
Ahhh.
Pomegranate arils.
Ruby-colored jewels.
A uniquely delicious fruit.
Sweet and tart.
And loaded with good stuff:
vitamins, potassium, folic acid, iron,
fiber, and powerful antioxidants.
For instructions as to how to get these beauties
out of a pomegranate,
check out
Anissa's directions.
I have seen
pomegranate arils
packaged in a tub and ready to eat at Sam's Club.
(Although I don't remember if they were Melissa's,
which I linked to above.)
By the way, how many of you Sam's Club members
have Sam's Club ID photos that would be recognizable
by your own mothers?
Heh. Didn't think so.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge2_gOc36RYrZvtIqHgJRiGYtu1yW4yfE1cDAVFGuL0_OJMfVdjINGNuZvitwrHv0Ey1bdQEfGPhn4_ekYQMdxv0OSNgU82T1tu-3X22_3fLFpdog2qwX6yXuZw2KAXiqvBSmJrFH_8Uo/s400/045.JPG)
Next, I toasted some pecans.
You could substitute walnuts if you prefer.
Toasting nuts intensifies the inherent flavor.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrn0EGUzdxeTo4mTb_jQy8GmqQyiNqwbfTYPS-1cSPOkX0gwY66flpJk8WC6HSNdBqWKd6e7Ukl3JUc7_Qw59cMqBFmOcxKPIyr3eRuj4NebY1kGodfeXDzxkxyeK2rwkqNXlMYQ_r-4A/s400/027.JPG)
Ingredients for my dressing:
1 shallot, minced
2 TB rice vinegar
1 TB balsamic vinegar
juice of 1 lime
1 TB Dijon mustard
2 TB pomegranate juice
(I used
Pom Wonderful.)
1 cup oil
salt and pepper, freshly cracked, to taste
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPi0nWUyQM5H9u3ohY21W4Ea87r45AbF3Yq-T2eL40W7JzUJXTA8pVfROY2gN-VskBf0BI4yR9I4DzjbrIdeL14HlHQdMSu7Cgnm-aqD27Kjk_fiQF1_zz-AlH7BufSwl8PJkJjPHAdtM/s400/029.JPG)
Mix first six ingredients,
then slowly whisk in oil.
Season with salt and pepper to taste.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7JkDRUVd1U48rIVm-uk1aalQRC7omRulB2eU7us4SEvdchM9XSHCDceHwW1wyeTfOzAKJ4UrBPJCTNIjsmpr7oGzQ9qj8AS1E2uXJzAZ3CpuE3oSJacl-J4GdWjYl5lF4PvmXl9Re44/s400/032.JPG)
My salad consisted of mixed greens and baby spinach
(Unfortunately not from my garden, but it won't be long.),
sliced red onions, toasted pecans, pomegranate arils,
feta cheese, and bleu cheese.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPxh2qxQaM2Zm_RzpvlLbpDrEz4OHCoNNUpVBcz8w2aEPHRXTxNTA29ai-xcCecc4W2OHg8zUUpjvbIIpESzcME2-7WJQoSTWTkqwhl-u_TQFvyJlBH1Nu1I_a4p9MEVNps-sNHamRruI/s400/036.JPG)
Sweet, tangy, tart, green, ruby.
The only way this could have been any better
is if I'd just picked the greens from the garden.
3 comments:
That looks SO good. Need to round up some pomegranates!
Rosie, is this for Roshashana? Which I believe starts....about now.
What, Marion? Am I keeping kosher now?
Post a Comment