Pomegranate Rice and Vegetable Salad With Vinaigrette
Photo: Pom Wonderful
Ingredients
Salad
3/4 cup water
1/2 teaspoon almond extract
1 cup uncooked pearl barley
1 cup zucchini, chopped
1/2 cup red onion, chopped
2 tablespoons fresh basil, chopped
1/4 cup fresh parsley, chopped
1 cup toasted almonds, slivered
Vinaigrette
cup vinegar
1 teaspoon granulated sugar
2/3 cup olive oil
Preparation
1
Score 1–2 fresh pomegranates and place in a bowl of water. Break open the pomegranates 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 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
2
Prepare fresh pomegranate juice.*
3
Mix vinaigrette ingredients and set aside.
4
5
Cook pearl barley in 3 cups water or broth; set aside.
6
7
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.
Tools
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About
Nutrients Per Serving (1 cup): 584 calories (51% calories from fat, 40% calories from carbs), 12g protein, 60g carbohydrates, 34g total fat (4g saturated), 0mg cholesterol, 222mg sodium, 11g dietary fiber, 32mcg vitamin A RE, 14mg vitamin C.
Link:
http://www.pomwonderful.com/recipe/recipe6B.php?Recipe=Pomegranate%20Rice%20and%20Vegetable%20Salad%20with%20Vinaigrette
Yield:
6 servings
Added:
Thursday, December 10, 2009 - 4:50pm