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Even though Memorial Day is the official start to the grilling season, that’s no reason to forget about the many flavors and colors of fruits and vegetables. Adding a lot of color to your dinner plate also provides a plethora of vitamins and minerals.
The bright red seeds of the pomegranate are a good case in point. They’s high in vitamin C, vitamin K and folate. The seeds are high in fiber and micronutrients. Once considered an exotic fruit—hard to find and expensive—it’s easily available now.
This fruit cannot be eaten like an apple; even though it is more likely that it was a pomegranate not an apple that tempted Eve in the Garden of Eden. You have to remove the inedible pulp and peel to get to the seeds. Score it with a knife and break the fruit open to remove the clumps of small glossy red seeds. Separating the seeds is easier in a bowl of water because the seeds sink and the inedible pulp floats.
Pomegranate seeds are sweet with a tang of acid. Most fruits are moderate in taste but pomegranate juice can be sweet or sour. The original grenadine syrup, used in mixed drinks, was a thickened and sweetened pomegranate juice; now it’s mostly a sales name for any number of fruity syrups.
Here is a trio of colorful side dishes, all of which will add some color to that cookout.
Pomegranate Rice Salad
I like this best made with a wild rice blend as it lends a nutty wholesomeness to the salad.
- 1/2 cup sour cream
- 3/4 cup yogurt, plain
- 2 Tbsps. maple syrup or honey
- 2 cups cooked rice (any kind: white, brown, or wild)
- 1-1/2 cup cubed, cooked sweet potatoes
- 1 cup pomegranate seeds
- 1/2 cup blanched sliced almonds
- 2 cups mixed spring greens
In a bowl, combine the sour cream, yogurt, and maple syrup. Stir together until well blended. Add remaining ingredients.
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Garden Pea Salad
Fresh peas, lightly blanched are perfect, but thawed frozen peas are almost just as good.
Serves 6
- 16 ounce bag frozen peas, thawed
- 4 ounces Cheddar cheese, diced small
- 1/2 red pepper, diced small
- 1/4 cup diced small onion
- 1/2 cup diced, cooked bacon, optional
- 1/2 cup mayo or salad dressing
Combine all ingredients and refrigerate until well chilled.
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Italian pasta salad for a crowd
Makes 5 quarts
- 1 lb. raw penne pasta
- 1 can (6 oz. 0 sliced olives, drained
- 1 can (19-23 oz.) garbanzo beans, drained
- 4 oz. sliced thin pepperoni (optional)
- 1 pint cherry tomatoes, sliced in half
- 8 oz. broccoli florets
- 1 carrot, coarsely grated
- 1 red onion, cut in half and sliced thin
- 4 oz. fresh spinach, chopped
- 6 oz. Italian dressing
Cook the pasta according to the package to al dente. Immediately drain but do not rinse. Place in large bowl and add remaining ingredients. Toss well; refrigerate several hours before serving.