1. Tangy ruby salad


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    Tangy ruby salad of pomegrantes and walnutsPomegranates are ruby red and bursting with health-giving goodness – and that is not just purple prose. Pomegranate juice and oil are full of antioxidants, catechins, Vitamin C, and a host of things to keep you young and healthy. It also can help lower cholesterol and fight heart disease, breast cancer, and prostate cancer. It’s also been shown to help to inhibit dental plaque, lower blood pressure, and ward off viral infection. That is one impressive fruit.

     
    Pomegranates are delicious. I have enjoyed them for years, long before the marketing mania of POM juice, but I thrilled to know they are so good for us. The seeds have a fresh citrusy flavour. You can buy them ready to eat by the bag or the tub-full at most markets this time of year.
     
    This recipe for a tangy, healthful salad that is a snap to make — and almost too pretty to eat. It uses my favourite apple cider vinegar and walnuts. Walnuts have a great punch of Omega 3 nutrition. They’re also fabulous for your skin and hair – especially after the dry winter months. Think of this as the most elegant health food you can serve at a chic party or for dinner tonight.
     
    For two large portions or four appetizer-sized portions:
     
    Wash and dry a crisp head of lettuce such as romaine, cut or torn into bite-sized pieces. Wash and dry a half cup of radicchio, also cut into bite-sized pieces. Toss with vinaigrette. Add the seeds from one fresh pomegranate and 1 tsp. kosher salt, and toss well.
     
    To remove the seeds, cut the pomegranate in quarters, twist, and pull out the membrane. Most seeds will fall away. You may need to pick out some of the tough membrane. It very bitter, so be careful to remove it. Twist the pom sections over a bowl of the lettuce, so the sweet juice falls into it. Or just open a fresh bag or tub of seeds and sprinkle them!
     
    Toss everything together and arrange it on plates. Garnish with ¼ to 1/8 cup of walnuts per person.
     
    Vinaigrette
    Mix well:
    1 small clove of crushed garlic
    ¼ cup of organic apple cider vinegar
    1 tbsp. wild clover honey or any type of honey you like. If the honey is hard to dissolve, heat it briefly in the microwave or run a little hot water over the container.
    1 tsp. salt
    ¼ tsp. cayenne
    Add and shake or mix well:
    ½ cup of good olive oil
    Remove the garlic before serving.
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