Citrus Salad with Pomegranate and Pink Peppercorns
1
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
Use a variety of oranges for a burst of color. You can either square off the oranges when peeling them, or slice them into more traditional rounds.
Ingredients
Orange
4 large, seedless variety such as Valencia, Cara Cara or blood oranges
Sugar
1 tsp(s)
Grapefruit
3 large, pink variety
Prosecco
5½ tbsp(s), (optional)
Pomegranate seeds
6 tbsp(s)
Shelled pistachio nuts
¼ cup(s), unsalted variety
Peppercorn
2 tsp(s), pink variety
Instructions
1
With a sharp knife, cut skin from oranges and grapefruit, removing outer peel and white pith; cut citrus crosswise into 1/4-inch slices (or cut into squares). Divide fruit among 6 shallow serving bowls.
2
Pour a scant Tbsp Prosecco (if using) over each bowl; evenly divide pomegranate seeds, pistachios, and sugar over top. Crush pink peppercorns with your fingers; sprinkle on top.
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