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Romaine, Orange, and Pomegranate Salad |
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Serves: 4
Print this Recipe
(Ensalada de Lechuga, Naranja, y Granada)
Category: Fruit and Vegetable Salads
Little red jewels of pomegranate seeds often brighten holiday dishes. The tart-sweet seeds add a special flavor and texture to this easy salad.
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 below)
2 tablespoons chopped fresh cilantro or parsley
2 tablespoons olive oil
1 teaspoon red wine vinegar
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
Tear the romaine leaves into bite-size pieces and put them in a large bowl. Add the remaining ingredients and toss well. 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.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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