Pomegranates have been a favorite of mine for years. I remember eating them as a kid and spending hours picking out each and every seed. Pulling back the white membrane very gently so that I would not damage a single kernel.
Once they were all picked I would sit with my bowl and gently scoop a handful into my mouth. This was the best part. The snapping and popping of each seed as I bit down. The juice pooling in my mouth was full of body and rich flavor.
I don't recall if my Mom ever used them in anything we ate other than to eat them on their own.
Years ago I was given this recipe at a function and it called for pomegranates.
I don't buy them like I used to. My kids can take or leave them. I always asked for them when I went shopping with my Mom but my kids don't care much if they have one or not.
Looking through my old recipes I found this and decided to make it for our lunch. I had forgotten how much I enjoyed poppyseed salad dressing and when combined with the fruit and lettuce greens my tummy was a happy camper.
Head of Romaine Lettuce
1 cup of diced apple
1 cup of diced pear
1/2 cup of sliced almond slivers
1 cup of grated swiss cheese
seeds from one pomegranate
Poppyseed Salad Dressing (Recipe below)
Toss salad together.
Add salad dressing.
NOTE: I used a bit of lemon juice in water to keep the apple and pear from turning brown before I tossed them into the salad. I have also used Sprite.
Recipe: Poppy Seed Salad Dressing
1/2 cup light olive oil
1/4 cup of sugar
1/3 cup of lemon juice
1 teaspoon Dijon Mustard
1 tablespoon poppy seeds
Combine above ingredients in a container with a lid. Shake until blended. Serve over salad.
Good for 2 weeks stored in refrigerator.