King Tut Salad
Recipe: #29784
June 21, 2018
Categories: Salads, Middle Eastern, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian Salad Dressing, more
"AGO (Art Gallery of Ontario) executive chef Anne Yarymowich created this salad to showcase some key flavours of the Middle East. She'll serve a composed version of it in Frank restaurant (with oranges cut into 1/4-inch rounds and each ingredient added separately). The presentation below is easier to serve at home. Pomegranate cutting instructions: Use a paring knife to cut off the top about 1/2-inch below the crown. Inside you'll see four to six sections. Score the red skin at each section. Separate the pomegranate at each score. Over a bowl of water, loosen the arils (flesh-covered seeds) by hand and drop them into the bowl. They will sink. Use a spoon to scoop out pieces of white membrane that float to the top. Strain. (You will have to pick out remaining white bits by hand.)”"
Original is 4 servings
Ingredients
- FOR CITRUS VINAIGRETTE
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Nutritional
- Serving Size: 1 (384.1 g)
- Calories 879.2
- Total Fat - 68.8 g
- Saturated Fat - 9.2 g
- Cholesterol - 6.4 mg
- Sodium - 751.2 mg
- Total Carbohydrate - 67.4 g
- Dietary Fiber - 12.1 g
- Sugars - 50.8 g
- Protein - 9.9 g
- Calcium - 192 mg
- Iron - 2.3 mg
- Vitamin C - 112.6 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Toast nuts in 350F oven, about 5 to 10 minutes.
Step 2
For salad, in large bowl, combine oranges, dates, almonds, pomegranate seeds, onion, mint and cilantro and toss well.
Step 3
For citrus vinaigrette, in bowl, combine orange and lemon zest and juice, vinegar and salt.
Step 4
Whisk in oil until emulsified. (Makes about 1-1/2 cups.).
Step 5
To serve, drizzle salad with Citrus Vinaigrette to taste. (Refrigerate remainder for another use.) Toss.
Tips
No special items needed.
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