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Full Online Book HomeLearning KitchenSalads And Dressings - Beet - Three Kings Salad
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Salads And Dressings - Beet -  Three Kings Salad Post by :Donbaba Category :Learning Kitchen Author :Unknown Date :March 2012 Read :791

Click below to download : Salads And Dressings - Beet - Three Kings Salad (Format : PDF)

Salads And Dressings - Beet - Three Kings Salad

Serving Size : 0 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 navel oranges
1 (15-ounce) can whole beets, drained
3 tablespoons balsamic vinegar
2 tablespoons walnut oil or olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup slivered red onion
Pomegranate seeds (optional)

The colorful trio of beets, oranges, and red onion represents the three wise men from the nativity story.

Section the oranges, cut the beets and onions, and make the vinaigrette ahead of time (store them in separate containers so the colors don't bleed). Assemble up to an hour before serving. This recipe
originally called for pomegranate juice (obtained by meticulously smashing pomegranate seeds and straining the juice) and fresh beets. We found most any fruit juice will work, however, and canned beets are fine, too.

Peel and section oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 1-1/2 tablespoons juice. Discard membranes.

Cut beets into wedges. Combine reserved 1-1/2 tablespoons juice, vinegar, oil, salt, and pepper in
a medium bowl; stir well with a whisk.

Divide beet wedges and orange sections evenly among 6 salad plates. Top each serving with 2 tablespoons onion slices. Drizzle with vinaigrette, and garnish with pomegranate seeds, if desired.

Yield: 6 servings.

Note: To obtain pomegranate seeds, put on gloves and cut the pomegranate into quarters. Coax seeds out from the base with thumbs, being careful not to break seeds. Remove and discard white membrane. Reserve 1/3 cup seeds for garnish. :

NUTRITIONAL INFORMATION: CALORIES 116 (37% from fat); FAT 4.8g (sat 0.4g, mono 3.2g, poly 0.9g); PROTEIN 1.7g; CARB 18.6g; FIBER 4.8g; CHOL 0mg; IRON 0.7mg; SODIUM 363mg; CALC

Source: Cooking Light-12/00
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Salads And Dressings - Bread Salad Salads And Dressings - Bread Salad

Salads And Dressings - Bread Salad
1 lb. Tomatoes, seeded and diced 1 medium red onion, diced 1 cup pitted Kalamata black olives, chopped 1/4 cup lemon juice 1/3 cup extra-virgin olive oil salt and pepper to taste 2 tablespoons capers 4 hard boiled eggs, diced Salt and pepper 1/2 lb. heavy bread, torn into 1" pieces 1/4 cup fresh mint, coarsely chopped Combine tomatoes, onion, olives, lemon juice, olive oil, salt and pepper, capers, and eggs. Refrigerate overnight. Serve over the bread. Garnish with the mint just before serving. Serves 6-8

Salads And Dressings - Beet And Asparagus Salads And Dressings - Beet And Asparagus

Salads And Dressings - Beet And Asparagus
2 green onions, sliced thinly 1 stalk celery, diced finely 2 tablespoons chopped pecans 1 cup roughly chopped pickled beets from a 16 oz. jar 1 cup roughly chopped pickled asparagus 1/4 cup juice from pickled beets 1/4 cup juice from pickled asparagus Combine first 5 ingredients in a bowl. Combine juices in a small saucepan and bring to a boil over medium-high heat. Reduce heat to a high simmer and reduce to 1/4 cup; cool. Pour reduced juice over salad ingredients and toss to combine. Refrigerate until ready to serve.