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Orange Salad With Pomegranates

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.69

$1.69 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan salad
spoonacular Score:74%

Spoonacular Score: 74%

 

Orange Salad With Pomegranates might be just the side dish you are searching for. For $1.06 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 127 calories, 2g of protein, and 4g of fat. It is a good option if you're following a caveman, gluten free, primal, and whole 30 diet. Head to the store and pick up pomegranate arils, valencian oranges, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. Only a few people made this recipe, and 1 would say it hit the spot. All things considered, we decided this recipe deserves a spoonacular score of 57%. This score is good. Try Orange Salad with Pomegranates, Fall Salad with Nuts and Pomegranates, and Turkey Couscous Salad With Pomegranates for similar recipes.

Ingredients

Servings:
some
some black bell pepper
black bell pepper
1
1  diced cucumber
diced cucumber
0.5 cups
0.5 cups lemon juice
lemon juice
1 Tbsp
1 Tbsp mint
mint
4 oz
4 oz oil cured black olives
oil cured black olives
1 tsp
1 tsp olive oil
olive oil
6 large
6 large oranges
oranges
1 cup
1 cup pomegranate arils
pomegranate arils
1 cup
1 cup paper-thin red onion
paper-thin red onion
0.5 tsps
0.5 tsps salt
salt
2 Tbsps
2 Tbsps vinegar
vinegar
some black bell pepper
some
black bell pepper
1  diced cucumber
1
diced cucumber
0.5 cups lemon juice
0.5 cups
lemon juice
1 Tbsp mint
1 Tbsp
mint
4 oz oil cured black olives
4 oz
oil cured black olives
1 tsp olive oil
1 tsp
olive oil
6 large oranges
6 large
oranges
1 cup pomegranate arils
1 cup
pomegranate arils
1 cup paper-thin red onion
1 cup
paper-thin red onion
0.5 tsps salt
0.5 tsps
salt
2 Tbsps vinegar
2 Tbsps
vinegar

Equipment

knife
knife
bowl
bowl
knife
knife
bowl
bowl


Instructions

  1. About 1 hour before making salad, place onion slices in bowl and marinate in lemon juice. Peel oranges and cut into thin, round slices with very sharp knife. Cut rounds in half and pick out seeds.
  2. Place oranges in large work bowl, drain onion of all excess liquid and add onion to oranges. Sprinkle mixture with pepper. Combine oil and vinegar to make the vinaigrette.
  3. Pour over oranges, cover and set aside in cool place to infuse for 30 minutes.
  4. Add cucumber, pomegranate arils and olives. Adjust seasoning, then scatter mint over top and serve.
  5. This recipe yields 6 servings.
  6. Wine Suggestions: Rose and blush wines, such as American white Zinfandels, are a good beverage choice when pairing with foods that are fruity, acidic, spicy and complex, such as this salad.
  7. Comments: The inspiration for this salad is North Africa, where pomegranates are used in a variety of creative ways. The salad's secret is its startling interplay of flavors: the tartness of the fruit, the onion - the infusion of the onion is an important step, so do not skip it - and most importantly, the saltiness of the olives. The lemon removes the sharpness of the raw onion and colors it pink, an important visual note in the salad's appearance.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.69
Ingredient
some black bell pepper
1 diced cucumber
½ cups lemon juice
1 tablespoon mint
4 ounces oil cured black olives
1 teaspoon olive oil
6 larges oranges
1 cup pomegranate arils
1 cup paper-thin red onion
2 tablespoons vinegar
Price
$2.24
$0.72
$0.83
$0.12
$1.46
$0.05
$2.45
$1.65
$0.53
$0.10
$10.15

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • One popular method for deseeding a pomegranate is to do most of the work under water. Cut the crown off the pomegranate and make slices along the outside of the pomegranate, being careful not to cut too deep. Soak the pomegranate in a bowl of water until you can easily break the pomegranate apart where you made the slices. With the pomegranate still in the bowl of water, carefully release the seeds from the pomegranate membranes. The seeds will sink so you can easily remove the floating pieces. Then drain the seeds with a fine-meshed collander and enjoy!

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
188 Calories
3g Protein
4g Total Fat
37g Carbs
32% Health Score
Limit These
Calories
188
9%

Fat
4g
7%

  Saturated Fat
0.58g
4%

Carbohydrates
37g
12%

  Sugar
26g
29%

Cholesterol
0.0mg
0%

Sodium
494mg
21%

Get Enough Of These
Protein
3g
8%

Vitamin C
207mg
252%

Vitamin A
2894IU
58%

Fiber
8g
35%

Folate
117µg
29%

Vitamin B6
0.42mg
21%

Potassium
695mg
20%

Vitamin B1
0.26mg
17%

Vitamin E
2mg
17%

Manganese
0.25mg
12%

Vitamin K
12µg
12%

Magnesium
43mg
11%

Calcium
108mg
11%

Copper
0.21mg
11%

Vitamin B2
0.18mg
10%

Vitamin B5
0.99mg
10%

Phosphorus
76mg
8%

Vitamin B3
1mg
7%

Iron
0.91mg
5%

Zinc
0.57mg
4%

Selenium
1µg
2%

covered percent of daily need

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