Recipes: Asian Pomegranate Salad

Recipes

Asian Pomegranate Salad

6 C mixed wild greens, washed
1 pomegranate, seeds removed
4 T sesame seeds
4 T extra virgin olive oil
2 T balsamic vinegar
2 T tamari or soy sauce
2 garlic cloves, peeled
2 T fresh lemon or orange juice

Optional: Serve with slices of pickled ginger. Look for white ginger without food coloring added. Ginger can be sliced and placed on top of salad or served on the side as a garnish.

Place greens in a large bowl and toss with pomegranate seeds and sesame seeds. In a blender combine olive oil, vinegar, tamari, garlic and citrus. Blend until garlic is thoroughly minced. Pour dressing over salad and toss. Serves 4

Roasted Garlic with Crackers

2 garlic heads (* bulbs)
2 t extra virgin olive oil
Baguette bread, sliced into ½-inch thick slices or crackers
Optional: Serve with organic cream cheese, roasted red pepper slices, tapenade (olive spread) or whole Greek olives.

Preheat oven to 375 degrees Fahrenheit. Peel the outer skin of the garlic only; leave garlic bulb whole. Use a sharp knife to cut off the top of the head of each garlic bulb. Slice off the top ½ of the pointed end of the garlic bulbs. This exposes the inside of the garlic cloves and allows oil in around the cloves in the next step.

Pour ½ teaspoon olive oil over the top of each bulb and let it drizzle down between the cloves. Wait 2 minutes and then repeat with another ½ teaspoon olive oil over each garlic bulb.

Bake for one hour or until cloves are browned and soft throughout. Remove from oven. Allow garlic to cool, then serve with a small fork or knife for removing the soft garlic cloves from their shell. Spread on bread, toast or crackers.

* The bulb is the intact group of cloves and is about the size of a golf ball.

Avocado and Cranberry Salad with Fresh Citrus Dressing

2 heads bib lettuce, washed and chopped
1 avocado, peeled and sliced
½ C dried and sweetened cranberries
optional: ½ C cashews, chopped
Juice of ½ lemon
3 T extra virgin olive oil
Salt to taste (about ¼ t)

Place lettuce on plates and top with avocado slices, cranberries and nuts, if desired. Squeeze fresh lemon over each salad. Then drizzle olive oil over each salad and sprinkle with salt. Taste as you go to be sure you do not over-salt.

This European style of dressing a salad allows you to taste the fresh flavors of the salad ingredients without overwhelming it with thick dressing. Serves 4