Fresh Orange, Red Onion, and Pomegranate Salad

When pomegranates are in season in late fall and through the winter, cut one in half, then scoop out the seeds (arils) for this dish—or just to snack on. According to the Beller Nutritional Institute (Bellernutritionalinstitute.com), pomegranate seeds make an excellent choice for daily snacks and can work into almost anybody’s healthy resolutions. Not only are they rich in fiber, recent research has also shown that the oil in the seeds have powerful antioxidants that may aid in preventing cancer development. Chew the seeds thoroughly to release their potent oil—your immune system will thank you. For more information, check out the graphic way to release the seeds at Pomegranates.org/nomess. html. This salad makes you feel great just to look at it, and even better when you eat it. A teaspoon of Work of Art Drizzle on each salad works even more magic with garlic, olive oil, and lemon. Serve this over baby spinach, mixed greens, or curly endive, if you like.

Serves 4 • Prep Time: 15 minutes

 

4 medium oranges

2 cups fresh greens, such as baby spinach

1/4 cup thinly sliced red onion, cut into slivers

4 teaspoons Work of Art Drizzle (see here)

1 cup fresh pomegranate seeds (arils)

1. Cut off the ends of each orange with a sharp knife. Then cut off the rest of the orange rind and as much of the white pith as possible. Cut each orange horizontally into 1-inch slices.
2. Arrange the greens on four plates. Alternate the orange slices with red onion on top of the greens.
3. Spoon a teaspoon of the drizzle over the orange mixture. Top each salad with 1/4 cup pomegranate seeds and serve.

Calories 105 • Total Fat 0.5g • Saturated Fat 0g • Carbohydrates 25g • Protein 2.5g • Dietary Fiber 5g • Sodium 14mg