Rosie Makes A Pomegranate Salad.

Rosie's been having a hankering for a salad lately. But I wanted something a little different. Enter the pomegranate.

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.

Next, I toasted some pecans. You could substitute walnuts if you prefer.

Toasting nuts intensifies the inherent flavor.

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

Mix first six ingredients, then slowly whisk in oil. Season with salt and pepper to taste.

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.

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.