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How to Make Flan
Peruvian Arroz con Pollo
Pomegranate and Almond Salad
cup sliced almonds
cup olive or vegetable oil
tablespoons fresh lime juice
teaspoon coarsely ground pepper
clove garlic, finely chopped
bags (5 oz each) sweet baby lettuces or butter and red leaf lettuce (about 12 cups)
pomegranate, seeded (3/4 cup seeds)
Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until light brown. Remove from skillet; set aside.
Meanwhile, in small bowl, beat oil, lime juice, sugar, salt, pepper and garlic with wire whisk until smooth.
In large serving bowl, mix lettuces and pomegranate seeds. Add dressing; toss to coat. Sprinkle with almonds; toss gently.
To seed a pomegranate, cut the crown end off the pomegranate and then make 4 to 6 lengthwise cuts, 1/4 inch deep, in the rind. Put the pomegranate in a bowl and cover with cool water; let stand 5 minutes. Holding the pomegranate under the water, break it apart into sections, separating the seeds from the pithy white membrane. The edible sacs will sink to the bottom of the bowl and the bitter, inedible membrane will float to the top. Throw out the membrane and the rind. Drain the seeds in a colander; gently pat dry with paper towels. Be careful, as pomegranate juice can stain permanently.
Calories from Fat
% Daily Value
% Daily Value*:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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