I discovered this fragrant salad in a cooking class. If you can, try to find orange flower water (also called orange blossom water), which perks up the orange segments. But orange juice adds a nice zip, too!
—CAROL RICHARDSON MARTY LYNWOOD, WA
START TO FINISH: 15 MIN. • MAKES: 6 SERVINGS
5 medium oranges or 10 clementines
1/2 cup pomegranate seeds
2 tablespoons honey
1 to 2 teaspoons orange flower water or orange juice
1. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from oranges. Cut crosswise into 1/2-in. slices.
2. Arrange orange slices on a serving platter; sprinkle with pomegranate seeds. In a small bowl, mix honey and orange flower water; drizzle over fruit.
Per 2/3 cup: 62 cal., 0 fat (0 sat. fat), 0 chol., 2mg sod., 15g carb. (14g sugars, 0 fiber), 1g pro.
Diabetic Exchanges: 1 fruit.