What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Pom Pom Salad! You can’t miss the incredibly bright red edible seeds of a ripe pomegranate. It’s actually the only part of the fruit that can be eaten. The naturally sweet and slightly tart flavor of an aril almost tastes like a piece of candy. They look incredibly enticing when sprinkled on a leafy salad. Wouldn’t you agree?
POM POM SALAD
1 lime, juice of
1 tablespoon olive oil
1 tablespoon raw honey
1/8 teaspoon kosher salt
1 smidgen cinnamon
1/8 teaspoon chili-lime seasoning
25 baby spinach leaves, chopped
6 navel oranges, peeled and sliced into rounds
1/4 cup pomegranate arils
To make the dressing, in a small bowl combine the lime juice, olive oil, raw honey, kosher salt, cinnamon, and chili-lime seasoning. Whisk until smooth. Set aside. To assemble salad, place baby spinach leaves on a large platter or individual salad plates. Arrange orange slices on spinach. Drop pomegranate arils on top. Drizzle the prepared dressing over salad. Serve slightly chilled.