Pomegranate Salad With Long Grain Wild Rice
Ingredients: Vinaigrette
Salad
Directions: Cook the rice according to the package directions. Smash 1/2 cup of the arils in a small bowl or cup. I used the back of a tablespoon to smash them for the juice. Whisk the juice and the rest of the ingredients for the vinagrette together.Toss the vinagrette with the ingredients for the salad.Enjoy! This has a savory flavor from the rice which came with it's own seasoning right in the pack, and a sweet crunch form the arils.The comibnation is really nice. A wonderfully easy rice salad recipe. Here are a few more pomegranate salad recipes: Salad with Persimmons and Pomegranate Seeds Persimmons and pomegranates are lovely fruits. They’re harvested in California from October into December. Fuyu persimmons—a non-astringent variety that’s good for salads—are round, sweet, and crisp, like an apple, but they have a golden-orange color, both inside and out. They taste great with pomegranates, which are nature’s jewel boxes. When you cut through the pomegranate’s leathery skin, you’ll find it filled with juicy, ruby-red seeds loosely held together by a papery white membrane. Bite into a seed and you get an explosion of sweet-tart juice that’s full of antioxidants. This salad serves 4 as a side salad 2 Fuyu persimmons, peeled (see box) ½ pomegranate 4 ounces (5 to 6 cups) mixed baby greens or mâche, carefully rinsed and dried, if needed About ¼ cup Pomegranate Vinaigrette (recipe follows) 3 dried dates, each pitted and cut into 6 thin strips 2 tablespoons chopped hazelnuts, toasted (see Toasting Nuts and Seeds) 1. Cut the persimmons in half through the stem end, then into very thin half-moon slices, about ⅛-inch thick. Arrange the slices so that they slightly overlap around the edge of 4 salad plates. 2. Scrape the seeds from the pomegranate and discard the leathery skin and white membranes. Set the seeds aside. 3. Just before you plan to serve the salad, place the baby greens in a large salad bowl. Add 3 tablespoons of the Pomegranate Vinaigrette. Toss to lightly coat the greens, then taste to see if more vinaigrette is needed. 4. Mound the greens on the salad plates so the persimmons show around the edge. Scatter some of the dates, hazelnuts, and pomegranate seeds over each salad. Serve immediately. Pomegranate Vinaigrette Pomegranate juice, with its ruby-red color and potent sweet-tart taste, makes unique vinaigrette, perfect for a festive salad. Juicing fresh pomegranates is a messy task, so look for bottled juice in the refrigerated section of your grocery store. Makes about 1 cup. Place the pomegranate juice in a small saucepan over medium-high heat and bring it to a boil. Cook until the juice has reduced to about ¼ cup, about 12 minutes.Let it cool to room temperature. Transfer the pomegranate juice to a glass jar with a lid. Add the shallot, vinegar, lemon juice, olive oil, and walnut oil and seal the lid tightly. Shake the jar vigorously to combine. Season the vinaigrette with salt to taste. The vinaigrette can be refrigerated, covered, for up to 1 week. Let it return to room before serving.
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