Pomegranate And Citrus Broccoli Salad Recipes

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POMEGRANATE AND CITRUS BROCCOLI SALAD



Pomegranate and Citrus Broccoli Salad image

A creamy dressing, juicy orange chunks and tart pomegranate seeds lend terrific taste to colorful broccoli salad.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 9

Number Of Ingredients 10

1/2 cup mayonnaise or salad dressing
1/4 cup orange juice
1 teaspoon sugar
1/2 teaspoon salt
Dash of pepper
3 cups coarsely chopped broccoli florets (about 8 oz)
1 medium orange, peeled, cut into bite-size chunks (about 1 cup)
3/4 cup pomegranate seeds (from 1 pomegranate) or sweetened dried cranberries
1/3 cup roasted salted sunflower nuts
2 tablespoons sliced red onion

Steps:

  • In large serving bowl, mix mayonnaise, orange juice, sugar, salt and pepper.
  • Add remaining ingredients; toss until well coated. Store covered in refrigerator.

Nutrition Facts : Calories 150, Carbohydrate 7 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 4 g, TransFat 0 g

CITRUS SALAD WITH POMEGRANATE



Citrus Salad With Pomegranate image

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

1 large pomegranate
1 grapefruit
2 sweet oranges
1/2 lime (finely grated rind of)
1 -2 garlic clove, very finely chopped
3 tablespoons red wine vinegar
2 limes (juice of)
1/2 teaspoon sugar
1/4 teaspoon dry mustard
4 -5 tablespoons extra virgin olive oil
1 avocado
limes or lemon juice, for tossing
1 head red leafy lettuce, such as oak leaf
salt and pepper, to taste
1/2 red onion, thinly sliced, to garnish

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.

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