Spatulatta: Cooking 4 Kids Online

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Pink Grapefruit Salad Print E-mail

You'll need:

  • 2 cups of pink grapefruit sections
  • 1 cup of pomegranate seeds
  • 1 1/2 cups greed or red grapes - cut in half
  • 1 cup of broken walnut pieces
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar

Equipment:

  • A small bowl
  • A large bowl
  • A large spoon
  1. Mix the honey and rice vinegar in a small bowl and set aside. This will be the dressing for your salad.
  2. Peel the grapefruit and have your adult helper cut the sections into 1-inch pieces. Put that in the big bowl.
  3. Peel the pomegranate. Pomegranates have a flower end that sticks out and a stem end that looks like a navel. You want to start at the stem end of your pomegranate. Put your fingernail into the skin right next to the navel and pull the skin away. If it's too hard for you to do, ask your adult helper to start it for you. Pull off the red skin and the light yellow rind underneath.You'll see the beautiful, bright red seeds.
  4. You'll see that the pomegranate has four sections around a light yellow core. Slip your finger in between one section and the pomegranate's core. If you pull very gently, you will be able to pull away one whole section of bright red seeds.
  5. Next separate the seeds from the yellow base and put them in the large bowl. Each bright red seed has a juicy clear part and a crunchy white center. Eat the whole seed. You'll get a burst of flavor and then a little crunch in every bite.
  6. Add the grapes and walnut pieces to the big bowl and give the fruit a stir.
  7. Finally, drizzle the honey dressing over the fruit and mix again.
  8. Put the salad in the refrigerator for at least one hour to let the flavors mix. It's best when it sits in the refrigerator overnight.
Tags: Salads Vegan