Pomegranate Recipes for Tony

[Guest guest]

Here are a couple of recipes I found for you. The second one I got from this

list (thanks to whoever posted it!).

 

 

* Exported from MasterCook *

 

Tricolor Salad

 

Recipe By :the California Culinary Academy

Serving Size : 6 Preparation Time :0:15

Categories : Fruits Salads

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pomegranate

2 oranges

1 grapefruit

2 heads Belgian endive

2 bunches watercress

3 cloves garlic -- minced

1 tablespoon Dijon mustard

1/2 teaspoon salt

3 tablespoons balsamic vinegar

7 tablespoons vegetable oil

1 tablespoon parsley

1 tablespoon chives

3 fresh basil leaves

fresh ground pepper -- to taste

 

1. Pull open pomegranate and reserve seeds. Peel and section oranges and

grapefruit. Separate endive leaves. Arrange watercress in center of a 12- to

15-inch platter. Place endive leaves around perimeter like spokes in a wheel.

Place a section of grapefruit and a section of orange between endive spokes.

 

2. Whisk together garlic, mustard, salt, vinegar, oil, parsley, chives, basil,

and pepper. Drizzle dressing over salad and dot with pomegranate seeds. If

making dressing ahead, chill and whisk again before serving.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 227 Calories (kcal); 17g Total Fat; (61% calories from fat); 4g

Protein; 20g Carbohydrate; 0mg Cholesterol; 253mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 3 Fat; 0

Other Carbohydrates

 

NOTES : Tangy oranges and grapefruit are flavorful enough to complement the

hearty vinaigrette dressing. Watercress and endive lend their peppery and

slightly bitter flavors to this composed salad. For an alternative presentation,

simply toss the vinaigrette, greens, and fruit together.

Nutr. Assoc. : 4539 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Jicama and Oranges With Fresh Chiles / Ensalada De Jicama Y

 

Recipe By :Meatless Mexican Home Cooking ~ Nancy Zaslavsky

Serving Size : 1 Preparation Time :0:00

Categories : Mexican Salads

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 red onion slices -- 1/8 inch thick

1 jicama 4-5 inches in diameter

3 navel oranges

3 chopped serrano chiles -- or 1/2 teaspoon

chile powder(or to taste)

2 Tablespoons finely chopped cilantro

1/2 Teaspoon kosher salt

6 grinds of black pepper

1 pomegranate

 

Cut the onion slices into eights, pie-style. Put ito a bowl of cold water to

soak and become mild.

 

Peel the jicama with a sharp knife. Cut the tuber in half and slice both halves

into 1/8 inch slices. Julienne. Put into a bowl.

 

Peel the oranges and cut into sections, leaving behid the white membrane. (Do

this step over the bowl with the jicma to catch the juices.) Mis in the chile,

cilantro, salt and freshly ground pepper.

 

Drain the onion and pat dry with paper towels. Add to the jicama mixture.

Refrigerate for at least 1 hour. Stir well before serving and adjust the

seasoning if necessary. Sprinkle with pomegranate seeds, if available.

 

 

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 314 Calories (kcal); 1g Total Fat; (2% calories from fat); 6g

Protein; 79g Carbohydrate; 0mg Cholesterol; 950mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 4 1/2 Fruit; 0 Fat;

0 Other Carbohydrates

 

NOTES : Jicama salads are favorites for those watching their weight. The

dressing contains no oil. Mexican salads are similar to salsas. When this salad

is finely chopped it makes a fine fresh salsa. In the Fall when pomegranates

are in season, sprinkle the salad with red seeds. Yield: 4 servings

 

 

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0