Turkish Chopped Salad with Arils

by Chef Cindy Pawlcyn

Total Prep Time

Up to 30 mins

Servings

4 to 6

Degree of Difficulty

Medium

Nutritional Overview

Nutrients per Serving (6 oz. salad, 2 oz. dressing): 443 calories (245 calories from fat), 10g protein, 27g total fat (6g saturated), 41g carbohydrates, 6g dietary fiber, 11mg cholesterol, 12g total sugars, 0mcg vitamin A RE, 461mg sodium, 367mg potassium, 101mg vitamin C.

Ingredients

POM Dressing:
Juice from 2-3 large POM Wonderful Pomegranate*, or 1 cup POM Wonderful 100% Pomegranate Juice, or POM Wonderful 100% Pomegranate Juice Concentrate, reconstituted to the equivalent amount.**
1/2 cup red wine vinegar
2 shallots, peeled and minced
kosher salt and fresh ground pepper to taste
1 cup extra virgin olive oil, or a blend of extra virgin and high quality vegetable oil

Turkish Chopped Salad with Arils:
3/4 cup arils from 1-2 large POM Wonderful Pomegranates or POM fresh pomegranate arils
2 large vine ripe tomatoes, peeled
1 small cucumber, peeled and seeded
2 chiles, red or green (remove seeds for a milder salad)
1 sweet red bell pepper
2 tablespoons parsley, chopped
1 tablespoon fresh mint, chopped
3/4 cup halloumi cheese or feta cheese (optional)
sea salt and black pepper to taste
4 to 6 pita or flat breads

Preparation

POM Dressing:
Prepare fresh pomegranate juice.* Put the pomegranate juice in a stainless steel saucepan and cook over medium-low heat until reduced to 1/4 cup. (This reduction will keep several weeks in the refrigerator in a clean, covered container.) Combine red wine vinegar, 3 tablespoons of pomegranate reduction, shallots, kosher salt and pepper; whisk until the salt is dissolved. Slowly add the oil as you continue to whisk. If it separates, just re-whisk before dressing the greens. This can be made and refrigerated ahead of time.

Turkish Chopped Salad with Arils:
Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 3/4 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Finely dice the tomatoes, cucumber, chiles and bell pepper. Combine in a bowl with parsley and mint and dress with the POM dressing. Garnish the salad with the crumbled cheese and fresh pomegranate arils. Season with salt and pepper to taste and serve this pomegranate recipe with warm pita or flat bread.