I love walking into a grocery store in the fall and seeing the first pomegranates for sale. I always have to buy one! I make this salad at least once during the fall/winter season because its sooo good. This year I have already made it twice. It’s so easy and it can be done ahead of time and just tossed before serving. The red, orange and green colors in the salad are so festive and perfect for the season. When the dressing is tossed in, it just glistens. The carmelized almonds sprinkled on top add crunch, more texture and another layer of flavor. I got this recipe from my sister-in-law Holly who brought it to a Thanksgiving dinner many years ago. I believe that was the first time I ate pomegranate seeds and I loved them. The most difficult part of the salad is taking the seeds out of the fruit, however, today many produce departments have them already seeded. I still buy the whole pomegranate and seed it myself especially since my sister-in-law Patricia gave me a pomegranate deseeder which is so fun to use! I just cut the fruit in half and make one inch slits around it. It’s placed cutside down on the deseeder which sits on a bowl, covered with a paper or cloth towel to prevent the juice from splashing and tapped with a heavy spoon. I use my ice cream scoop. In less than a minute, the bowl is filled with the seeds and the process is repeated for the second half. Easy. Fun. Kids would have fun doing it too. The seeds are ready to be eaten or used for the salad without turning anyones hands red from the juice.
A Christmas morning tradition for us is Baked Cinnamon Apple French Toast which is easy because it’s prepared the day before and baked in the morning while gifts are being opened. I want to share the recipe with you next Wednesday so if you are looking for something to serve for overnight guests or a brunch or just an easy breakfast, this is a special one for your recipe collection!
- 1 large bunch green or red leaf lettuce
- 1 pomegranate, seeded
- 1 medium can mandarin orange sections, drained
- ¼ cup white wine vinegar
- ¼ cup sugar
- ⅓ cup oil
- ½ cup slivered almonds
- ¼ cup sugar
- Carmelize nuts by putting sugar and almonds in a non stick frying pan on medium heat
- Stir with a wooden spoon and watch carefully so they don't burn
- Sugar will melt and coat almonds
- Pour out onto a piece of foil to cool
- When cool, wrap in the foil until time to serve
- Dissolve sugar in vinegar
- Add oil and whisk together
- Set aside and rewhisk before serving
- Wash and dry lettuce
- Top with pomegranate seeds and mandarin oranges
- When ready to serve, toss with dressing and top with carmelized nuts
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