Many Blessings Broccoli Pomegranate Salad
Be sure to wear an apron when removing the seeds from the pomegranate fruit! I halve it with a knife and then, gently breaking apart and splitting open, remove the seeds as I go.
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| Photo By Mozart's Nose |
Serves 2 (large portions)
2 cups of minced raw broccoli
2 handfuls of pomegranate seeds (one fruit usually has 6-8 of these servings)
4 cups of red leaf lettuce, in a rough and wide chiffonade
For the dressing
2 (really heaping) tsp lemon zest, from an organic lemon
2 T extra virgin olive oil
2 T balsamic vinegar, I use Fini brand
1 and 1/2 tsp ground coriander
1/2 tsp caraway seeds (aids digestion of the raw broccoli)
S&P to taste
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| Photo By Mozart's Nose |
Mix half of the dressing with the broccoli. In each bowl make a “nest” with the lettuce, add broccoli to the middle and sprinkle pomegranate seeds, concentrating some in the center of the salad. Pour the remainder of the dressing around the edge of the lettuce “nest.”
If leftovers, store the broccoli mix and pomegranate seeds separate from lettuce.
