Here come the holidays. Festive foods are everywhere — Christmas cookies covered with sprinkles, dips loaded with cream cheese and frilly sugary cocktails. Seek refuge in a light salad.
Local produce may be a distant memory, but luckily, pomegranates are in season during the month of December. Put a few seeds of this power food into your meal plan. Nutritious and delicious, pomegranates burst with personality.
Fame of Spain
Pomegranates have ancient origins from the Mediterranean. As a renowned food in Spain, pomegranates made a striking still life subject for masterpiece art. The Spanish surrealist painter, Salvador Dali, featured pomegranate fruits and seeds in some of his most famous work.
Pomegranate seeds are true eye candy. Intense shades red enliven any salad with radiant color and an intensely fruity bite. All packed with antioxidants, Vitamin C and other nutrients along with good gritty seed fiber.
Mellow with Grapefuit
Fresh pink grapefruit compliments pomegranate seeds with pillow-like clumps of citrus padding. Top the juicy fruits off with a salty crunch of toasted Marcona almonds. The trio makes a lively winter breakfast salad.
Pomegranates for Every Meal
For lunch or dinner, put the pomegranate-grapefruit-Marcona almond trio on a bed of butter lettuce greens. Finish the salad with a drizzle of quality olive oil and a sprinkling of salt. A slice of nice crusty bread on the side rounds out a full meal, light as the season is bright.
Pomegranate, Grapefruit and Marcona Almond Salad
Ingredients:1 fresh pomegranate 1 fresh pink grapefruit 3 cups butter lettuce ¼ cup Marcona almonds, roasted and salted Olive oil Salt
Wash pomegranate. Place on a cutting board with one end pointing away from you. Cut a ¼ inch sliver on furthest end. Fill a very large bowl ¾ full of water. Submerge pomegranate. Working from the broken end, break open with two hands. Carefully pry out the pomegranate seeds and discard the white pithy membranes. Doing this under water will help to prevent stained clothing. Most of membrane pieces will float to the top of the water and can be poured off. Drain seeds into a colander and pick through to find any mushy pink seeds or remnants of pith. Set aside on a plate to continue draining.
Wash and section grapefruit. Set aside in a small bowl.
Divide cleaned and dried butter lettuce onto two plates, tearing into bites sized pieces. Add a layer of grapefruit and a layer of pomegranate seeds. Top each plate with half of the Marcona almonds. Drizzle with a touch of olive oil and cap with a dusting of salt. Serve immediately.
For a breakfast variation, combine the pomegranate seeds with the grapefruit sections and finish with Marcona almonds. You will be healthfully charged for the day!