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Pomegranate and Orange Salad



  • 1.

    Cut pomegranate in half and, holding each half cut-side down over a bowl, tap the skin all over with a wooden spoon. Gradually, the jewel-like seeds will loosen and fall into the bowl.

  • 2.

    To extract the juice, squeeze each half over the bowl.

  • 3.

    Remove skin and pith from oranges and cut flesh into 5 mm (¼ in) slices.

  • 4.

    Add to bowl with pomegranate seeds and juice. Add remaining ingredients, mix well and serve.

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Andrew Graham

Sparkling Whites, Pinot Gris and Dessert Wines are the best wines to pair with Pomegranate and Orange Salad.


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