Pomegranate And Citrus Broccoli Salad Food

POMEGRANATE AND CITRUS BROCCOLI SALAD

Steps:

• In large serving bowl, mix mayonnaise, orange juice, sugar, salt and pepper.
• Add remaining ingredients; toss until well coated. Store covered in refrigerator.

CITRUS SALAD WITH POMEGRANATE SEEDS

Steps:

• Cut away peel and pith of citrus fruits. Then, working over a bowl to catch the juices, cut segments free of membrane.
• Line a large serving platter with pomelo slices and place citrus segments in rows on top. Sprinkle with pomegranate seeds and garnish with gooseberries.

CITRUS SALAD WITH POMEGRANATE

Steps:

• Cut the pomegranate into quarters, then press back the outer skin to push the seeds out into a bowl.
• Using a sharp knife, cut a slice off the top and bottom of the grapefruit, then remove the peel and pith, cutting downward. Cut out the segments from between the membranes, then add to the pomegranate.
• Finely grate the rind of half an orange and set aside. Using a sharp knife, cut a slice off the top and bottom of both oranges, then remove the peel and pith, cutting downward and being careful to retain the shape of the oranges. Slice horizontally into slices, then cut into quarters. Add the oranges to the pomegranate and grapefruit and stir to mix well.
• Combine the orange rind with the lime rind, garlic, vinegar, lime juice, sugar and mustard in a nonmetallic bowl. Season to taste, then whisk in the oil.
• Cut the avocado in half lengthwise and twist the 2 halves in opposite directions to separate. Stab the pit with the point of a sharp knife and lift out. Carefully peel off the skin, dice the flesh, and toss in lime juice to prevent discoloration.
• Place the lettuce in a serving bowl. Top with the fruit and avocado then pour over the dressing and toss. Garnish with the onion and serve immediately.

CITRUS AND POMEGRANATE BEEF SALAD

Steps:

• Season steak with 3/4 teaspoons each salt and pepper. Heat a lightly oiled heavy skillet on medium-high heat. Cook steak 5-6 minutes per side for medium (or preferred doneness). Rest for 10 minutes then slice thinly.
• Meanwhile, peel and sement grapefruit and orange over a bowl to capture any juice. Whisk 2 tablespoons of the collected juice with the vinegar, garlic, ginger paste, mustard, honey, and remaining salt and pepper until combined. Drizzle in oil while continuing to whisk.
• Toss spinach fruit and warm steak together with the dressing and garnish with pomegranate seeds. Serve with rusty bread, if desired.