How to prepare a salad with pomegranate
Garnet - is one of the most beautiful and useful fruit, capable of maintaining a large and seemingly unpretentious skinned amazing juiciness, tart, sour-sweet taste and tenderness of a variety of vitamins. Any salad acquire refinement and originality, if you add the pomegranate seeds.
You will need:
For the salad pomegranate with fennel and celery 1 grenades; 2 fennel; 1 red or yellow bell pepper; 1 stalk of celery; 100 g goat cheese; 2 tablespoons olive oil; 1 teaspoon balsamic vinegar; ½ teaspoon salt; ½ teaspoon ground black pepper; a few leaves of basil and mint. For pomegranate salad with rice 1 cup cooked rice; 1 medium orange; 3 tablespoons pomegranate seeds; 2 tablespoons pine nut; 1 tablespoon olive oil; 1 teaspoon balsamic vinegar; 1/4 teaspoon salt; a little parsley and dill.
Instruction how to prepare a salad of pomegranate
Pomegranate salad with fennel and celery Wash peppers, celery and fennel. In peppers, remove the seeds and stem. Cut the fennel and peppers into thin long strips and celery into small pieces.
Grate the cheese on a coarse grater. It is best to use a grater for Korean salads. With the help of the pieces obtained long and very thin.
Squeeze a guarantor power in the hands or roll on the table. Part of the grain inside has to burst. Take on the skin of the pomegranate a small cross-shaped incision and squeeze in a bowl for about two tablespoons of juice. Then clean the grenades from the skin and peel off half a cup of whole grains.
Mix the olive oil, balsamic vinegar and pomegranate juice. Add to the mix a little salt and pepper.
Place on a platter layer of fennel, then a layer of celery, half of the grated cheese, and from above - sweet pepper. Sprinkle generously salad pomegranate seeds. Drizzle with dressing and sprinkle with remaining cheese and garnish with basil leaves and mint. Serve with fish, poultry or veal.
Pomegranate salad with rice Boil the long-grain rice. Put it in a bowl and let it cool. Pine nuts fry for 2-3 minutes in a pan with a thick bottom without oil.
Peel the orange and pomegranate from the skin, cut into orange pulp into small pieces and set aside two or three tablespoons of pomegranate.
Mix olive oil with balsamic vinegar and add salt.
Mix rice, orange, pomegranate and pine nuts and add to the salad dressing. Garnish with lettuce leaves parsley and dill.