CITRUS SALAD WITH POMEGRANATE SEEDS
The fruit can be segmented one day ahead and stored in its juices in the refrigerator. The salad can be loosely covered and stored in the refrigerator for up to eight hours.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Number Of Ingredients 4
Steps:
- Cut away peel and pith of citrus fruits. Then, working over a bowl to catch the juices, cut segments free of membrane.
- Line a large serving platter with pomelo slices and place citrus segments in rows on top. Sprinkle with pomegranate seeds and garnish with gooseberries.
CITRUS SALAD WITH POMEGRANATE
Posted here for ZWT5 and for safekeeping....can not wait to try this one. What a wonderful summer salad idea. From The Mexican Cookbook.
Provided by FolkDiva
Categories Citrus
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the pomegranate into quarters, then press back the outer skin to push the seeds out into a bowl.
- Using a sharp knife, cut a slice off the top and bottom of the grapefruit, then remove the peel and pith, cutting downward. Cut out the segments from between the membranes, then add to the pomegranate.
- Finely grate the rind of half an orange and set aside. Using a sharp knife, cut a slice off the top and bottom of both oranges, then remove the peel and pith, cutting downward and being careful to retain the shape of the oranges. Slice horizontally into slices, then cut into quarters. Add the oranges to the pomegranate and grapefruit and stir to mix well.
- Combine the orange rind with the lime rind, garlic, vinegar, lime juice, sugar and mustard in a nonmetallic bowl. Season to taste, then whisk in the oil.
- Cut the avocado in half lengthwise and twist the 2 halves in opposite directions to separate. Stab the pit with the point of a sharp knife and lift out. Carefully peel off the skin, dice the flesh, and toss in lime juice to prevent discoloration.
- Place the lettuce in a serving bowl. Top with the fruit and avocado then pour over the dressing and toss. Garnish with the onion and serve immediately.
CITRUS SALAD WITH GINGER YOGURT
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Break grapefruit and tangerines into sections. Cut grapefruit sections into thirds; cut tangerine sections in half. Transfer grapefruit, tangerines, and all juices to deep serving bowl. Using small sharp knife, cut all peel and white pith from oranges. Slice oranges into 1/4-inch-thick rounds, then cut slices into quarters. Add oranges and all juices to same bowl. Mix in 1/2 cup dried cranberries, honey, and cinnamon. Cover and refrigerate at least 1 hour. Mix yogurt and ginger in bowl. (Fruit and yogurt can be prepared 1 day ahead. Cover separately; chill.)
- Spoon yogurt atop fruit. Sprinkle with brown sugar and dried cranberries.
CITRUS SALAD WITH POMEGRANATE YOGURT
Cherry vanilla yogurt, lemon juice, orange zest, and pomegranate seeds make a tangy and sweet dressing for a simple citrus salad.
Provided by Allrecipes Member
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- In a bowl combine Dannon® Light 'n Fit® Cherry Vanilla or Strawberry Nonfat Yogurt, lemon juice, orange zest and pomegranate seeds gently stir to blend.
- Remove all peel and pith from the grapefruits and oranges. Slice each into 5-6 slices. Arrange fruit slices on a platter in a single layer. Pour sauce over fruit and serve.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 26.1 g, Cholesterol 1.3 mg, Fat 0.1 g, Fiber 3.2 g, Protein 3 g, Sodium 24.3 mg, Sugar 19.8 g
CITRUS YOGURT LAYERED SALAD
Brunch has never looked so good! Gorgeous grapefruit, delicious yogurt and crunchy nuts come together in perfect harmony in this tasty and beautiful layered salad.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Cut tops and bottoms from grapefruits and oranges, then cut along the pith to remove remaining skin. Cut between the membranes to remove citrus sections. Drain in strainer to remove excess juice.
- In 8 martini glasses, sorbet cups or coupes, layer as follows: First place 3 to 5 grapefruit sections, 3 mint leaves, then a heaping tablespoon of yogurt, then about 8 orange sections. Follow that with 2 more mint leaves, another heaping tablespoon of yogurt, then pistachio nuts.
Nutrition Facts : Calories 200, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 22 g, TransFat 0 g
RAW ZUCCHINI SALAD WITH MINT, POMEGRANATE AND LEMON-YOGURT DRESSING
Summer is here, so let's take advantage of it! You don't always have to cook your summer squash, especially when the last thing you want to do is turn on a stove. This fast and easy recipe makes raw zucchini the star. The key is to pump up the vegetable's subtle flavor with fragrant mint, crunchy pomegranate seeds and a creamy and bright dressing.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the yogurt, lemon zest, lemon juice, chile, half of the mint and 2 tablespoons of water in a large bowl. Season with salt and pepper and combine with a spoon. Add the zucchini and toss to coat.
- Top with the remaining mint, pomegranate seeds and pistachios. Drizzle with olive oil and pomegranate molasses and serve.
FRUIT SALAD WITH CITRUS YOGURT SAUCE
Making this fruit salad the night before gives me one less thing to think about during the rush of gift opening on Christmas morning. -Wanda Peterson, Lindsay, Ontario
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8-10 servings.
Number Of Ingredients 18
Steps:
- For syrup, in a large saucepan combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool. Stir in triple sec if desired. , In a large bowl, combine the kiwi, pears, apples, oranges, grapes and grapefruit; add syrup and gently toss. Cover and refrigerate overnight. In a small bowl, combine sauce ingredients. Cover and refrigerate overnight. Serve fruit salad with a slotted spoon; drizzle with yogurt sauce.
Nutrition Facts : Calories 162 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 16mg sodium, Carbohydrate 37g carbohydrate (32g sugars, Fiber 3g fiber), Protein 2g protein.
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