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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
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
 
One serving costs about $1.32

$1.32 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,paleo,primal,gluten free,dairy free,paleolithic,lacto ovo vegetarian,primal,whole 30,vegan side dish,antipasti,salad,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:63%

Spoonacular Score: 63%

 

The recipe Orange Salad With Pomegranates can be made in roughly 45 minutes. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 165 calories, 3g of protein, and 4g of fat per serving. For $1.32 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. It is brought to you by Foodista. 1 person found this recipe to be scrumptious and satisfying. It works well as a hor d'oeuvre. A mixture of olive oil, pomegranate arils, lemon juice, and a handful of other ingredients are all it takes to make this recipe so tasty. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is solid. Orange Salad with Pomegranates, Radicchio Salad With Walnuts And Pomegranates, and Turkey Couscous Salad With Pomegranates are very similar to this recipe.

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Paint Horse Carneros Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Paint Horse Carneros Chardonnay

vanilla , pear

» Get this wine on Amazon.com

Ingredients

Servings:
some
some black pepper
black pepper
1
1  diced pared cucumber
diced pared cucumber
0.5 cup
0.5 cup lemon juice
lemon juice
1 Tbsp
1 Tbsp finely-chopped mint
finely-chopped mint
1 Tbsp
1 Tbsp finely-chopped mint
finely-chopped mint
4 ounces
4 ounces black oil-cured olives
black oil-cured olives
1 tsp
1 tsp olive oil
olive oil
6 large
6 large valencia oranges
valencia oranges
1 cup
1 cup pomegranate arils
pomegranate arils
1 cup
1 cup red paper-thin onion
red paper-thin onion
0.5 tsps
0.5 tsps salt
salt
2 Tbsps
2 Tbsps pomegranate vinegar
pomegranate vinegar
some black pepper
some
black pepper
1  diced pared cucumber
1
diced pared cucumber
0.5 cup lemon juice
0.5 cup
lemon juice
1 Tbsp finely-chopped mint
1 Tbsp
finely-chopped mint
1 Tbsp finely-chopped mint
1 Tbsp
finely-chopped mint
4 ounces black oil-cured olives
4 ounces
black oil-cured olives
1 tsp olive oil
1 tsp
olive oil
6 large valencia oranges
6 large
valencia oranges
1 cup pomegranate arils
1 cup
pomegranate arils
1 cup red paper-thin onion
1 cup
red paper-thin onion
0.5 tsps salt
0.5 tsps
salt
2 Tbsps pomegranate vinegar
2 Tbsps
pomegranate 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: $1.34
Ingredient
some black pepper
1 diced pared cucumber
½ cups lemon juice
1 tablespoon finely-chopped mint
1 tablespoon finely-chopped mint
4 ounces black oil-cured olives
1 teaspoon olive oil
6 larges valencia oranges
1 cup pomegranate arils
1 cup red paper-thin onion
2 tablespoons pomegranate vinegar
Price
$0.02
$0.72
$0.83
$0.12
$0.12
$1.46
$0.05
$2.45
$1.65
$0.53
$0.10
$8.04

Nutritional Information

Quickview
165 Calories
3g Protein
4g Total Fat
32g Carbs
17% Health Score
Limit These
Calories
165k
8%

Fat
4g
7%

  Saturated Fat
0.57g
4%

Carbohydrates
32g
11%

  Sugar
23g
26%

Cholesterol
0.0mg
0%

Sodium
492mg
21%

Get Enough Of These
Protein
3g
6%

Vitamin C
112mg
137%

Fiber
7g
29%

Folate
84µg
21%

Potassium
544mg
16%

Vitamin B1
0.22mg
14%

Vitamin A
597IU
12%

Calcium
105mg
11%

Vitamin B6
0.21mg
10%

Copper
0.21mg
10%

Manganese
0.19mg
9%

Vitamin E
1mg
9%

Magnesium
35mg
9%

Vitamin K
9µg
9%

Vitamin B5
0.75mg
8%

Vitamin B2
0.12mg
7%

Phosphorus
57mg
6%

Vitamin B3
0.74mg
4%

Iron
0.64mg
4%

Zinc
0.39mg
3%

Selenium
1µg
2%

covered percent of daily need

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