We try to be healthy and generally eat a salad at dinner most days. Our go-to salad is usually pretty boring -- lettuce, tomato, croutons and dressing. This year, I want to amp it up! I saw the Winter Salad with Avocado, Pomegranate and Almonds recipe in Food and Wine Magazine (Dec 2013, p.92). It's great and is one of my new favorite salads we can make this year.
Here were a few modifications I made to the recipe:
- Made 1/2 of the amount of dressing (since the recipe makes 8 servings)
- Used white wine vinegar instead of Champagne vinegar (I need to get some Champagne vinegar at some point since it seems to be used in a lot of salad dressings)
- Added a little lemon zest instead of preserved lemon peel
- Left out the fennel bulb (it was probably key to the salad; will try adding it next time)
In case you've never de-seeded a pomegranate, here's how.
And if you want to know more about pomegranate power, read about the health benefits here at WebMD -- apparently, it's full of antioxidants!