Orange Pomegranate Basmati Salad Food

ORANGE POMEGRANATE SALAD WITH HONEY

Steps:

• Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, remove peel and outer membrane from oranges. Cut crosswise into 1/2-in. slices., Arrange orange slices on a serving platter; sprinkle with pomegranate seeds. In a small bowl, mix honey and orange flower water; drizzle over fruit.

AWESOME BROCCOLI SALAD

Steps:

• Dressing: In a medium bowl combine mayonnaise, splenda, dried chopped onion, ground pepper and vinegar (you can also use rice vinegar or white wine vinegar. Believe it or not I was able to find the pineapple vinegar in a 99 cent store.) Mix well and refrigerate for 1 hour. Mainly to get the dried onion to soften.
• Putting it all together: In a large bowl cut up the broccoli into smaller bite size pieces. (I also like to wash the broccoli even though it was pre-washed before starting.) It doesn't have to be chopped into tiny pieces just small enough to make bite size. Once the dressing has sat for an hour in the fridge, toss it over the broccoli until it is evenly coated. Slowly add the dried cranberries, slivered almonds and baccon bits. If you don't, they will all settle to the bottom, where as if you coat the broccoli with the dresing first the dried ingredients will be throughout the salad. Lastly, add your ground pepper to taste if you choose to use it. Then enjoy!
• NOTE: This dressing is also good on a green salad and cabbage (as cole-slaw).

ORANGE BASMATI SALAD

Steps:

• bring water to boil, add salt and rice, cover, lover heat and simmer for 15 minutes until cooked.
• remove from heat, fluff, cool.
• add to a bowl with oranges, pomegranate, pine nuts, and parsley whisk together vinegar, orange juice,orange rind, salt, pepper, and olive oil.
• pour over salad, toss.

ORANGE BASMATI SALAD WITH PINE NUTS AND POMEGRANATE SEEDS

Steps:

• Bring the water to a boil in a medium saucepan over medium-high heat. Add rice and 3/4 teaspoon salt; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
• Remove from heat; fluff rice with a fork. Cool completely.
• Combine 1/4 teaspoon salt, vinegar, and next 4 ingredients (vinegar through pepper), stirring with a whisk.
• Combine rice, vinegar mixture, orange sections, and remaining ingredients; toss gently to combine.

ORANGE POMEGRANATE BASMATI SALAD

Steps:

• Bring water to boil, add salt and rice, cover, lover heat and simmer for 15 minutes until cooked.
• Remove from heat, fluff, cool.
• Add to a bowl with oranges, pomegranate, pine nuts, and parsley whisk together vinegar, orange juice,orange rind, salt, pepper, and olive oil.
• Pour over salad, toss.