Pomegranate-Apple Salad

 

The amounts are approximate, I never measure them. It is possible to substitute lemon juice for the lime, but fresh lime juice is best. Chopped nuts are also good in it (especially pecans) and if you roast them first that is delightful.

 

4 apples, cored, sliced and chopped

1 pomegranate (large), seeded

1/4 cup dried cranberries or raisins, optional

1 cup marshmallows

1/3 cup mayonnaise

1 tablespoon sugar

1 lime, juiced

2 tablespoons sour cream

 

Prepare fruit and toss together. In smaller bowl mix sugar into mayonnaise; add lime juice and stir. Stir in sour cream. Pour dressing over the fruit and mix thoroughly. Add the marshmallows and mix until evenly covered.

 

The Joy of Cooking recommends seeding pomegranates the following way. Cut off the prickly side, score the skin and soak a bowl of water 5 minutes. Break apart and seed under water. The seeds sink and the skins float making it easier to separate. Drain and dry. The seeds can be refrigerated for about a week or frozen for future use. Seeding them this way you don't get stained hands, either.

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Serves 16

Per serving: 68.8 Calories; 4.2g Fat (51.4% calories from fat); 0.3g Protein; 8.6g Carbohydrate; 4mg Cholesterol; 28mg Sodium Items for Which Nutritional Values are Unavailable: dried cranberries or raisins pomegranate (large)