Romaine, Orange, and Pomegranate Salad
Ensalada de Lechuga, Naranja, y GranadaLittle red jewels of pomegranate seeds often brighten holiday dishes. The tart-sweet seeds add a special flavor and texture to this easy salad.
Ingrediënten
Makes 4 servings
- 1 head romaine lettuce washed and spun dry
- 1 orange peeled and cut into bite-size pieces
- 1 apple quartered, cored, and thinly sliced
- 1 pomegranate red seeds only (see Note)
- 2 tablespoons chopped fresh cilantro or parsley
- 2 tablespoons olive oil
- 1 teaspoon red wine vinegar
- ¼ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
Instructies
- Tear the romaine leaves into bite-size pieces and put them in a large bowl.
- Add the remaining ingredients and toss well.
Notes / Tips / Wine Advice:
Serve cold.
Note:
To prepare the pomegranate, cut it in half with a large sharp knife and then break the fruit apart in a bowl of cold water in the sink (to minimize splattering juices) to expose the seeds. Separate the seeds, one by one, and place them in a bowl. Discard all the connecting white membrane and skin.
To prepare the pomegranate, cut it in half with a large sharp knife and then break the fruit apart in a bowl of cold water in the sink (to minimize splattering juices) to expose the seeds. Separate the seeds, one by one, and place them in a bowl. Discard all the connecting white membrane and skin.
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