Posts tagged ‘orange’

Simple Sprouts And Pomegrenate Salad With Citrus (Orange) Vinaigrette

Quick MealParty FoodLunch Box MealKid FriendlyFamily Meal

Bean sprouts tossed with pomegranate, celery, bell peppers (capsicum) and dressed in a citrus  vinaigrette makes for both an interesting salad and a filling for wraps. Sprouts do not have a very attractive taste but are abundant in vital nutrients, so it becomes tricky incorporating them into a healthy diet.  The citrus dressing provides a sweet and tangy dressing with a hint of cayenne pepper in the back ground to kick it up a notch.  And for all those brave hearts out there, using chili powder in the place of cayenne pepper may just be the right combination of sweet and spice.  This post also features an edible presentation tip that would work for all seasons.

Makes: 4 Salad servings
How long: 7 mins
Pots and pans: Bowl to mix salad.

Ingredients:
4 cups of  ANY sprouts (rinsed, drained and completely devoid of moisture*)
1 cup of fresh pomegranate
1/2 cup of finely chopped celery
1/3 cup of finely chopped bell peppers (capsicum)
1 Orange
1/4 cup Orange juice
2 Tbsp Olive oil or any salad oil
1 tsp Cayenne pepper or chili powder
1 tsp Cumin powder
Salt as per taste

Sprout and pomogranate salad

How to make
Cut the orange into two halves.  Slice each half into thin slices.  Mix orange juice, chili powder (or cayenne pepper), cumin powder and a pinch of salt. Drizzle oil into this mixture while stirring vigorously with a beater (non- electric) or a fork. Gather the ingredients for the salad. Look up the MTS post on how to peel pomegranate if you are not familiar with the process.  Toss the sprouts with chopped celery, cilantro and bell peppers.  At the time of serving, toss the salad with just enough dressing to make the salad wet. Plate the orange slices near the rim of the serving platter and then place the salad in the center (as shown in the photo).

Note: The key to a well done salad is the balance in ingredients (texture) and taste.  Dressing being an integral part of a salad, add only a little bit at a time.  Toss the salad completely until it is wet and there is no dressing collected at the bottom of the bowl.  Serve additional dressing on the side.

Make it Fast, Fun, and Facile! – Sri

Tips, tricks and alternatives
If you have left over of this salad, drain the salad and get rid of any excess moisture(dressing). Keep the drained salad in the fridge.  Wrap the salad in whole grain tortilla for a healthy snack or break fast next day.  Make sure the salad is devoid of any excess moisture.
Left over sprout salad can also be added to any stir-fry or a curry while cooking.
If you would like to use fresh squeezed orange juice  then place an orange in the microwave for 10 seconds.  This will help with softening the orange a little and help extracting all the juice.

Using this salad as a filling for wraps:
This salad can be mixed with roasted baby carrots or sauteed/roasted potatoes or cooked rice or rice noodles for a very filling wrap.

April 27, 2009 at 6:55 am Leave a comment

Easy gourmet valentine’s salad

Quick MealParty FoodLunch Box MealKid FriendlyFamily Meal

Baby spinach tossed with mandarin oranges,  butter beans (lima beans) and caramelized pecans in a champagne vinaigrette dressing, topped with feta cheese is an easy, yet elegant salad to make.  Also, this recipe features an easy way to caramelize nuts without sugar or having to turn on a stove.

Gourmet salad

Types of food: Side dish/Salad
Makes: 4 Salad servings
How long: 7 mins
Pots and pans: Microwave safe plate, can opener, bowl to mix salad.

Ingredients:
4 cups of baby spinach (rinsed, drained and completely devoid of moisture*)
1 cup of canned or fresh mandarin oranges (if using fresh make sure it is peeled, the internal white fiber and skin are removed)
1/2 cup of rinsed and drained butter beans
1/3 cup pecans
2 Tbsp honey
1/2 cup of feta cheese crumbles
1/3 cup Champagne vinaigrette dressing (available in condiment aisle along with salad dressing)

Valentine day gourmet salad

How to make
In a microwave safe plate spread the pecans in a single layer.  Drizzle honey on top of the pecans and cook in microwave for 30 seconds – 1 minute until the nuts get toasted, honey melts and coats the nuts.  Timings may vary for each microwave.  In the mean time assemble the ingredients for the salad.  Toss spinach with mandarin oranges and butter beans. At the time of serving, toss the salad with just enough dressing to make the spinach leaves wet. The key to a well done salad is balance in ingredients and taste.  Dressing being an integral part of a salad, add only a little bit at a time.  Toss the salad completely until it is wet and there is no dressing collected at the bottom of the bowl.  Serve additional dressing on the side. Top with caramelized pecans and feta.

Make it Fast, Fun, and Facile! – Sri

Tips, tricks and alternatives
*Salad greens need to  be washed well unless they are bought pre-washed.  The easier way to clean an dry them would be to fill a big bowl or a clean sink (plugged) with water.  Soak the greens and loosen up the dirt by moving them around in water.  Drain them and squeeze gently.  Either using a salad spinner or a dry clean towel remove the moisture.  If using a kitchen towel spread the greens on kitchen towel and cover with another towel and press the top most towel gently on all sides to absorb moisture on both towels.
Romaine lettuce also works well with this recipe.
If you have left over of this salad drain the salad and get rid of any excess moisture(dressing). Keep the drained salad in the fridge.  Wrap the salad in whole grain tortilla for a healthy snack or break fast next day.  Make sure the salad is devoid of any excess moisture.

February 5, 2009 at 1:42 am 1 comment


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