Have you seen Fifty Shades of Grey yet? Well if you have the urge to smack something with the back of a spoon, may I recommend a pomegranate? You can then add the luscious pomegranate arils (seeds) to my Pomegranate and Roasted Lemon Salad.
Winter’s fruits, the pomegranates and lemon together in a salad create a burst of bright flavors with every bite. The lemon contains as much vitamin C as an orange and is one of the most nutrient dense fruits. The rind contains the most nutrition. Blanching then roasting the lemon eliminates the bitterness. The pomegranate contains anti-inflammatory phytochemicals and antioxidants. Studies suggest the pomegranate fruit may help prevent or alleviate heart disease and atherosclerosis; high cholesterol; prostate cancer; and Alzheimer’s disease.
Don’t be intimidated by the pomegranate. Here’s how to remove it’s arils quickly and easily: http://greatist.com/eat/pomegranate-deseed-trick
Serving size: 4 side salads or 2 meal size salads
Ingredients:
- 1/4 cup and 1 tablespoons olive oil
- 4 cups of mixed greens*
- 2 large lemons (1 sliced lemon and juice of 1 lemon, about 1/4 cup)
- 1 cup small assorted tomatoes, cut in half
- 1/3 cup of pomegranate arils (seeds)
- 1 medium red onion, sliced thin
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- salt & pepper
- grilled or poached chicken (optional)
* Try using roasted Brussels sprouts. My original recipe uses Brussels sprouts instead of mixed greens. The recipe is here: Roasted Brussels Sprout with Lemon and Pomegranate
Directions:
Preheat oven to 425F
Wash the lemons well then slice one lemon into thin rounds. Place the lemon slices into a pot of boiling water. Blanch the lemon slices for 2 minutes. This will eliminate the bitterness from the rind. Remove the lemon slices from the boiling water and lay on a baking sheet lined with aluminum foil. Coat the lemon slices in 1 tablespoon of olive oil then roast for about 10-15 minutes until they start to caramelize a little.
Allow the lemon slices to cool slightly, then cut the slices in half.
In a measuring cup or small bowl, prepare the dressing by whisking together the remaining 1/4 cup of olive oil, the juice of the remaining lemon (about 1/4 cup), balsamic vinegar, honey and a pinch of salt and pepper.
In a medium bowl, toss the mixed greens, tomatoes and red onion slices in the dressing. Transfer to a serving bowl. Decorate the top of the salad with the lemon slices and pomegranate arils. Add either grilled or poached chicken to make this a meal. This salad also accompanies a big bowl of soup nicely.
The Hungry Athlete 