Greenfield Market Recipes
https://www.mygreenfieldmarket.com/Recipes/Detail/4666/
Tropical Green Salad with Pomegranate Arils
Yield: Serves 6
Preparation Time: 15 min total
Ingredients
| Dressing: | |||
| 1 1/2 | Tablespoons | white wine vinegar | |
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| 1/4 | teaspoon | salt | |
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| 1/8 | teaspoon | pepper | |
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| 1/8 | teaspoon | crushed red pepper flakes | |
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| 1/4 | cup | olive oil | |
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| Salad: | |||
| 1 1/2 | quarts | mixed greens | |
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| 2 | oranges, peeled and sliced | ||
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| 2 | medium papayas, peeled and sliced | ||
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| 4 | kiwifruit, peeled and sliced | ||
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| 1 | medium pomegranate to yield 3/4 cup pomegranate arils - see note | ||
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Directions:
Dressing:
Combine vinegar, salt, pepper and crushed red pepper; whisk in oil.
Toss greens with 2 1/2 tablespoons dressing and arrange on a serving platter.
Alternate orange, papaya and kiwi slices over greens. Drizzle with remaining dressing.
Sprinkle with pomegranate seeds.
How to Remove Pomegranate Arils:
Arils can be purchased separately or try the Three Step-No Mess Method to remove pomegranate arils.
Three Step-No Mess Method:
1. Cut off the crown, then cut the pomegranate into sections.
2. Place the sections in a bowl of water. Roll out the arils (juice sacs) with your fingers. Discard the remaining white membrane and outer shell.
3. Strain to remove the water. Eat arils whole, seeds and all.
One medium pomegranate yields 3/4 cup arils
Source: California Pomegranate Council
Please note that some ingredients and brands may not be available in every store.
Greenfield Market Recipes
https://www.mygreenfieldmarket.com/Recipes/Detail/4666/
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