Friday, December 10, 2010

Persephone Salad

Pomegranates were on sale at the store so I bought one, not really knowing what to do with it. I cut it in half, tried to scoop out the seeds of one half, and made a huge mess all over the counter and had purple spots all over my face from it splashing on me. After that, I decided to look up online how to properly seed it. First, you cut it in half and place the pomegranate in a bowl of water. Scoop out the seeds into the water and clear away the hard, brittle white stuff that's surrounding them. Drain and you have just the seeds left! I made some pomegranate yogurt with one half and made a salad with some of the other half. It was really good so I hope this will help someone who wants to try a pomegranate and doesn't know what to do with it. I'm calling it a Persephone Salad because in Greek mythology, Persephone ate 6 of Hades pomegranate seeds, forcing her to stay with him in the underworld for 6 months of the year. Hence the seasons, 6 cold months and 6 warm months (that's the really short version). Anyway, here it is!

A few tablespoons of fresh pomegranate seeds. Read above for instructions!
A bowlful of salad greens or baby spinach
Red wine vinegar
Olive oil
Crumbled feta cheese (I used goat feta here)
Sliced almonds, (I had brown sugar and cinnamon ones for this)

I'm sure you don't need instructions on what to do. I recommend definitely using oil and vinegar instead of a heavily flavored dressing because all of the flavor is in the pomegranates and feta.