Sprout Salad With Citrus Pomegranate Recipes

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SPROUT SALAD WITH CITRUS & POMEGRANATE



Sprout salad with citrus & pomegranate image

Brussels sprouts make a great alternative to cabbage or kale in slaws and salads - let them soak up this zesty dressing for a side dish packed with fresh flavours and texture

Provided by Jane Hornby

Categories     Lunch, Side dish, Supper

Time 20m

Number Of Ingredients 12

50g blanched hazelnuts
1 heaped tsp cumin seeds
1 small red onion , finely chopped
400g Brussels sprouts , shredded with a processor or by hand
handful coriander , torn (optional)
100g pomegranate seeds
zest 1 orange , plus 2 tbsp juice
zest and juice 1 lemon
3 tbsp rice wine vinegar (or use cider vinegar with a pinch more sugar)
1 tbsp golden caster sugar
5 tbsp olive oil
2 tsp wholegrain mustard

Steps:

  • Set a frying pan over a medium heat, add the hazelnuts and toast for about 8 mins until golden here and there. Tip onto a plate or baking tray and set aside to cool. Toast the cumin seeds in the same pan for 30 secs until fragrant, then remove from the heat. Whisk all the dressing ingredients into the pan with the cumin seeds. Season generously, add the onion and set aside.
  • Roughly chop the hazelnuts. Pile the shredded sprouts into a large bowl, pour over the dressing and toss very well. Set aside for 10 mins, or up to 1 hr in the fridge. Fold in the coriander (if using), the pomegranate and hazelnuts before serving.

Nutrition Facts : Calories 214 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

CITRUS SALAD WITH POMEGRANATE SEEDS



Citrus Salad with Pomegranate Seeds image

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

10 pounds mixed citrus, such as navel, Cara Cara, and blood oranges; clementines, tangerines, and satsumas; white, pink, and red grapefruit; and Meyer lemons
2 pomelos, thinly sliced into rounds, for garnish (optional)
1 cup pomegranate seeds (from 1 large pomegranate)
Cape gooseberries, for garnish (optional)

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



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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