Red Onion and Pomegranate Relish
"I saw the idea on a cooking show but could not locate it anywhere online so I decided to experiment and came up with this recipe. It is so simple that I probably shouldn't post it but it is a nice accompaniment to many dishes. With the Pomegranate Arils the dish just sparkles and is very festive looking."
photo by HuldaW
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
1 salad
- Serves:
- 6-8
ingredients
- 236.59 ml pomegranate juice
- 14.79 ml lemon juice
- 29.58 ml honey
- 29.58 ml balsamic vinegar
- 1 large red onion
- sea salt
- fresh ground pepper
- 118.29-236.59 ml pomegranate arils
directions
- Combine pomegranate and lemon juices with balsamic vinegar and honey and stir to combine.
- Slice onion in half then in thin slices.
- Grind salt and pepper to taste
- Toss all together.
- Cover and refrigerate at least an half hour stirring every ten to fifteen minutes.
- Add pomegranate arils before serving.
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RECIPE SUBMITTED BY
HuldaW
Battle Ground, 87
<p>Living in the Pacific Northwest appetites here lean toward very earthy and hearty foods. We also spend quite a bit of time in Maui and have enjoyed all that that beautiful island has to offer. However, I grew up in Southern California with an Icelandic mother that loved to cook. My father was a native of Oklahoma and had some very distinct food preferences, as well. Needless to say my very eclectic background allows me to appreciate almost all cuisines. Mexican, Bar-B-Que, Seafood, Southern Comfort Food, California Cuisine all has their appeal and my family has their favorites from each. I am happiest in my kitchen with the whole family around and all the grandkids laughing and playing coming to grab a little snack on the way to the playground in the backyard.</p>
