Orange Salad With Pomegranates

Orange Salad With Pomegranates

  Ready in : 45 mins

The recipe Orange Salad With Pomegranates can be made in roughly 45 minutes. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 165 calories, 3g of protein, and 4g of fat per serving. For $1.32 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. It is brought to you by Foodista. 1 person found this recipe to be scrumptious and satisfying. It works well as a hor d'oeuvre. A mixture of olive oil, pomegranate arils, lemon juice, and a handful of other ingredients are all it takes to make this recipe so tasty. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is solid. Orange Salad with Pomegranates, Radicchio Salad With Walnuts And Pomegranates, and Turkey Couscous Salad With Pomegranates are very similar to this recipe.

Ingredients

pepper

pepper

6 servings

pared cucumber

pared cucumber

1

lemon juice

lemon juice

0.5 cup

finely-chopped mint

finely-chopped mint

1 tablespoon

oil-cured olives

oil-cured olives

4 ounces

olive oil

olive oil

1 teaspoon

valencia oranges

valencia oranges

6 large

pomegranate arils

pomegranate arils

1 cup

onion

onion

1 cup

salt

salt

0.5 teaspoon

pomegranate vinegar

pomegranate vinegar

2 tablespoons

Cooking in Steps

  1. 1
    About 1 hour before making salad, place onion slices in bowl and marinate in lemon juice. Peel oranges and cut into thin, round slices with very sharp knife.

    lemon juice

    lemon juice

    orange

    orange

    onion

    onion

    knife
    knife
    bowl
    bowl
  2. 2
    Cut rounds in half and pick out seeds.

    seeds

    seeds

  3. 3
    Place oranges in large work bowl, drain onion of all excess liquid and add onion to oranges.

    orange

    orange

    onion

    onion

    bowl
    bowl
  4. 4
    Sprinkle mixture with pepper.

    pepper

    pepper

  5. 5
    Combine oil and vinegar to make the vinaigrette.

    vinaigrette

    vinaigrette

    vinegar

    vinegar

    cooking oil

    cooking oil

  6. 6
    Pour over oranges, cover and set aside in cool place to infuse for 30 minutes.

    orange

    orange

  7. 7
    Add cucumber, pomegranate arils and olives. Adjust seasoning, then scatter mint over top and serve.This recipe yields 6 servings.Wine Suggestions: Rose and blush wines, such as American white Zinfandels, are a good beverage choice when pairing with foods that are fruity, acidic, spicy and complex, such as this salad.Comments: The inspiration for this salad is North Africa, where pomegranates are used in a variety of creative ways. The salad's secret is its startling interplay of flavors: the tartness of the fruit, the onion - the infusion of the onion is an important step, so do not skip it - and most importantly, the saltiness of the olives. The lemon removes the sharpness of the raw onion and colors it pink, an important visual note in the salad's appearance.

    pomegranate seeds

    pomegranate seeds

    pomegranate

    pomegranate

    seasoning

    seasoning

    cucumber

    cucumber

    olives

    olives

    fruit

    fruit

    lemon

    lemon

    onion

    onion

    mint

    mint

    wine

    wine