Pomegranate Orange Salad

Pomegranate Salad Ingredients

• 1 pomegranate
• 2 seedless oranges
• 1 finely minced garlic clove
• 3 tablespoon olive oil
• a pinch of salt
• a dash of pepper
• fresh mint sprigs

Pomegranate Salad Steps

1. Remove the pomegranate seeds using the underwater method to keep the juice contained (see the method on our pomegranate profile).
2. Peel the oranges and slice into 1/2 inch rounds. Feed the end pieces to the kids or consider them your bonus for making such a fine salad.
3. Arrange the orange slices in a single layer on a serving platter. Each slice represents a single salad serving.
4. Sprinkle pomegranate seeds over each orange slice.
5. Garnish the platter with sprigs of mint. I usually use lemon balm since it is growing everywhere we have water. An alternative to the sprigs as garnish is to slice the leaves into thin ribbons then sprinkle them lightly over the pomegranate seeds. Either way, the colors are show-stopping.
6. Mix the oil, garlic, salt and pepper in a small container. Drizzle it over the salad just before serving. There is no need to add vinegar or lemon juice to this vinaigrette. The pucker power from the oranges and pomegranate seeds provides the needed acid boost.

If you have any left, refrigerate these beauties in an airtight container and enjoy them the next day with lunch. Actually, add them to the lunch box since they taste wonderful at room temperature.Just add to lettuce to sweeten any  regular salad.