Source:- Google.com.pk
Method
Recipe by Pete Begg
1. Wash the rocket and spin dry. Slice the pith and peel from the oranges, cut them in half horizontally and break into chunks. Seed the
pomegranate, and put to one side.
2. Make a dressing, to taste, with the lemon, olive oil and pinch of salt. Toss the rocket and mint in the dressing with the orange chunks and place a little pile on each of 4 plates. Tear up the mozzarella and lay on the leaves with the oranges. Sprinkle with coarsely ground black pepper. Scatter with some pomegranate seeds, drizzle with a little olive oil, shave curls of pecorino over the top and serve. Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.Nutritional Information Amount per serving:
Calories48724%Carbs11.5g4%Sugar10.9g12%Fat37.6g54%Saturates19.6g98%Protein26.1g58%Of an adult's reference intake
Wonderful recipe! I used what I had in the fridge and bought some blueberries to add as well. I had pears, 3 kinds of apples, nectarine, orange slices, the pineapple and bananas. I didn't add the bananas until right before serving, but made the dish the day before our brunch. Not too sweet (which is what I was afraid of), and even my husband ate the leftovers . Husband works out in the heat and said he wanted me to keep in the fridge this summer when it is too hot for him to eat a heavy lunch......that probably in itself makes it a 10 star recipe!
Can't wait to try with kiwi & strawberries....
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By mommyoffour
on July 20, 2011
I made this to go with our biscuits and gravy the other night and itwas a nice compliment. I didn't have much for fruit, so this was a nice recipe to stumble on. We loved it. DH kept sneaking more out of the fridge....lol. Thankyou for sharing.
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By HokiesMom
on January 18, 2010
Absolutely wonderful and delicious! I first made this for a dinner at our church and it was gone in a flash & I never got a taste so I made it again for our family. This is so fantastic. I love the unpeeled apples (used Red & Golden Delicious combo) - it just gives this a nice crunch. The sauce is divine and not overly sweet so it does not take away from the fresh fruit at all!! I could see adding a bit of coconut and sliced almonds to this too and use as a dessert. Thanks so much for sharing this fantastic Kalyn's Kitchen is part of Holiday 2009 at Oprah.com, and this is one of the recipes being featured there, and is also part of the Christmas Recipes on Kalyn's Kitchen. Welcome to anyone visiting from Oprah.com!)
During the holiday season when there are so many rich or extra-sweet offerings, sometimes a simple fruit salad can be just what you need to add a slightly more reasonable note to a holiday meal. The day I made this salad I tried it out on a few people at my brother Mark's house, where I'd gone to meet his mother-in-law who was visiting from New Mexico. Mrs. Garcia had made homemade tamales, something I had to sample even if they weren't especially South Beach Diet friendly, and the salad was definitely a hit as a side dish.
Inspiration for this recipe came from the persimmons I keep talking about that I got from Andrea, and a recipe for Fall Fruit Salad with Pomegranate Vinaigrette from Local Flavors by Deborah Madison. I used the winter fruits I had on hand, and you could certainly use apples or figs in this if you had some. I would have used pomegranate arils if I'd had them, so let your imagination run wild if you make this. What I really loved here was the agave-sweetened dressing that blended with the flavors of the different fruits.
I only had a few grapes hanging out in the fridge (and grapes aren't especially a winter fruit, but they were good here.)
My goal was to cut the persimmons and pears into same sized pieces.
I made the pieces about an inch square, for a rather chunky-looking salad.
The dressing is a combination of olive oil, peanut oil, pomegranate vinegar, and agave, with a dash of salt. If I had pomegranate molasses, I might have used that to replace some of the agave.
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Mix the fruit together, then gently toss with the agave-pomegranate vinaigrette.
As a final touch, just before serving toss the salad with some pecans that have been cut into slivers.
Winter Fruit Salad with Persimmons, Pears, Grapes, Pecans, and Agave-Pomegranate Vinaigrette
(Makes about 6 side-dish servings, recipe created by Kalyn with inspiration from Local Flavors by Deborah Madison.)
Winter Fruit Salad Recipe Fruit Salad Recipe Tree with Ice Cream Decoration Ideas with Whipped Cream Bowl Sweets with Yogurt Tumblr
Winter Fruit Salad Recipe Fruit Salad Recipe Tree with Ice Cream Decoration Ideas with Whipped Cream Bowl Sweets with Yogurt Tumblr
Winter Fruit Salad Recipe Fruit Salad Recipe Tree with Ice Cream Decoration Ideas with Whipped Cream Bowl Sweets with Yogurt Tumblr
Winter Fruit Salad Recipe Fruit Salad Recipe Tree with Ice Cream Decoration Ideas with Whipped Cream Bowl Sweets with Yogurt Tumblr
Winter Fruit Salad Recipe Fruit Salad Recipe Tree with Ice Cream Decoration Ideas with Whipped Cream Bowl Sweets with Yogurt Tumblr
Winter Fruit Salad Recipe Fruit Salad Recipe Tree with Ice Cream Decoration Ideas with Whipped Cream Bowl Sweets with Yogurt Tumblr
Winter Fruit Salad Recipe Fruit Salad Recipe Tree with Ice Cream Decoration Ideas with Whipped Cream Bowl Sweets with Yogurt Tumblr
Winter Fruit Salad Recipe Fruit Salad Recipe Tree with Ice Cream Decoration Ideas with Whipped Cream Bowl Sweets with Yogurt Tumblr
Winter Fruit Salad Recipe Fruit Salad Recipe Tree with Ice Cream Decoration Ideas with Whipped Cream Bowl Sweets with Yogurt Tumblr
Winter Fruit Salad Recipe Fruit Salad Recipe Tree with Ice Cream Decoration Ideas with Whipped Cream Bowl Sweets with Yogurt Tumblr
Winter Fruit Salad Recipe Fruit Salad Recipe Tree with Ice Cream Decoration Ideas with Whipped Cream Bowl Sweets with Yogurt Tumblr
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