If you are struggling with an iron deficiency, you have probably heard that foods high in vitamin C help you absorb your iron better. Typical recommendations are eating cereal with some citrus or a salad with tomato, leveraging the high vitamin C of both of these foods. Because some of these basic solutions can get tiring, I love the idea of turning an orange into a side salad instead.
This recipe features orange but it is not a sweet salad. The orange is dressed with garlic and olive oil giving it an edge you do not typically associate with orange. It complements a heavy meal well and is a great side to a grain dish as well. It uses oranges and pomegranates, both of which are great keepers and available for some months in local markets. (Read more about pomegranates at our sister site.)
Orange Pomegranate Salad Ingredients
- 1 pomegranate
- 2 seedless oranges
- Pinch of salt
- Dash of pepper
- 1 finely minced garlic clove
- 3 tablespoon olive oil
- fresh mint sprigs
Orange Pomegranate Salad Steps
- Remove the pomegranate seeds from your pomegranate. (Opening the pomegranate under water will keep its dark juices contained.)
- Peel the oranges and slice them into 1/2 inch rounds. Enjoy the juicy end pieces yourself.
- Lay out the slices on a serving platter, providing one slice per serving.
- Sprinkle the pomegranate seeds over each slice.
- Garnish the platter with sprigs of mint.
- Mix the oil, garlic, salt, and pepper in a container. Drizzle the mixture over the salad just before serving.
If you have any slices left, these slices do keep for another day though they are best enjoyed at room temperature.