We eat a big salad as our dinner at least a couple nights a week. You might think that is pretty boring, but there are so many ingredients you can add to a salad to keep it flavor packed and filling. Pomegranates are so colorful and flavor packed and add a nice texture to salads. They are one of the healthiest things to eat, in their natural form. I am not talking about pomegranate flavored jelly beans that are marketed to us as healthy, but the actual fruit. This super fruit is packed with anti-oxidants and is high in vitamin C and potassium.
The first time I saw a pomegranate, I didn’t really know how I was going to get those seeds out, but it’s actually pretty easy. I cut the fruit in half and then in half again and then I bend the skin back a little bit and pop the seeds into a bowl.
The sauted mushrooms add a really nice flavor to the salad. Mushrooms are another super food, even the button mushrooms. Like pomegranites, that are high in anti-oxidants, but also high in vitamin B and they enhance the immune system. If you feel a cold coming on, add lots of mushrooms into your diet!
- 1 head of greens, washed and dried
- 1/2 pomegranate
- 1 carrot, shaved with a carrot peeler
- 1/8 cup raw pumpkin seeds (or any nut or seed you have)
- 3/4 cup of mushrooms
- 1/4 cup white wine
- shaved parmigiano-reggiano
- olive oil
- balsamic vinegar
Saute mushrooms with a tbsp or two of olive oil for a few minutes. Add the white wine and cook for about 10 minutes, until wine is reduced. Let cool for a few minutes.
Put salad in a medium sized bowl and add the carrots, pomegranates and pumpkin seeds. Add the mushrooms and shave some parmigiano on top. Mix the salad.
For the dressing, I add 2 parts olive oil to 1 part balsamic and mix.