POM SPINACH, TANGERINE AND FENNEL SALAD WITH POMEGRANATE VINAIGRETTE
Steps:
- 1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 2. Prepare fresh pomegranate juice.* 3. Peel and section tangerines. 4. Place tangerines in a bowl with 1 cup pomegranate juice and sugar if desired. Allow to marinate 30 to 45 minutes. 5. Drain tangerines; reserve ⅓ cup of the marinade for vinaigrette. 6. Mix ⅓ cup reserved pomegranate marinade with the other vinaigrette ingredients and shake together in a tightly covered container. 7. Divide spinach, fennel and red onion on 4 salad plates. 8. Divide tangerine slices on salad and dress with 1 to 2 tablespoons of vinaigrette per serving. 9. Garnish with fennel ferns. * For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
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george moore
[email protected]This salad is delicious and refreshing. The combination of flavors and textures is perfect.
Kyng Kelley
[email protected]I've made this salad several times and it's always a hit. It's the perfect salad for a summer party or potluck.
Veronica Newkirk
[email protected]This salad is so easy to make and it's always a crowd-pleaser.
Bilal Bilal
[email protected]I'm not a huge fan of fennel, but I really enjoyed it in this salad. The sweetness of the orange segments and the tanginess of the pomegranate seeds balanced out the bitterness of the fennel perfectly.
Bright Gbedeka
[email protected]This salad is a bit pricey to make, but it's worth it for a special occasion.
Muhammed Ramzan
[email protected]I substituted goat cheese for the feta cheese and it was amazing! The tangy goat cheese really complemented the sweet and tangy dressing.
Sumaiya Chowdhury
[email protected]This salad is a great make-ahead dish. You can make it the night before and it will still be delicious the next day.
Kevin Adams
[email protected]I love the colors in this salad! It's so vibrant and inviting.
Ykleff
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Kgothatso Boko
[email protected]I thought the dressing was a bit too tart for my taste. I added a little bit of honey to balance it out.
Alexander Mugisha
[email protected]I would definitely make this salad again. It's a great addition to my summer potluck repertoire.
Sibusiso Mokoena
[email protected]This salad is a great way to use up leftover pomegranate seeds.
Cecil Baloloy
[email protected]I'm not usually a fan of fennel, but it was surprisingly good in this salad. The orange segments and pomegranate seeds added a nice sweetness.
Keanu Adriaanse
[email protected]This salad is so easy to make, but it looks and tastes like it came from a fancy restaurant.
Sk Ashik
[email protected]I made this salad for a party and it was a hit! Everyone loved the unique flavor combination.
Jio
[email protected]This salad is a burst of flavor! The combination of sweet, tangy, and savory is perfect.