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Dixie Salad




Source of Recipe


KSL
Dixie Salad
Ingredients:

* 1 cup pomegranate seeds (about 2 pomegranates)
* 2 cups chopped apples (about 2 medium)
* 1 cup chopped pecans
* 1 cup whipping cream
* 2-4 tablespoons sugar
* 1 teaspoon vanilla

Method:

Whip cream with sugar and vanilla until stiff peaks form.

Combine pomegranates, apples, pecans (and any additional desired fruit). Gently fold in whipped cream. Garnish with a few pomegranate seeds. Serves approximately 8

NOTES:
To reduce fat, reduce or eliminate nuts. There are many additions to this basic salad created in Utah's Dixie. Some like it ‘pure' and use only the products found in Southern Utah; others add drained canned fruit cocktail, mandarin oranges, sliced bananas, grapes and fruit of their choice. Adjust the portions and ingredients to suite your taste preferences.

To seed the pomegranate (with as little mess as possible), cut a cross in the base of the pomegranate down to but not into the seeds. Carefully pull the cross open, breaking the pomegranate in half. Gently break sections away from each half, pulling the skin back and turning the pomegranate inside out; gently nudge the seeds from the exposed section. Work over or in water, dropping the seeds into the water as you go. The pithy membrane and bits of skin will float to the surface of the water and can easily be skimmed away leaving intact the juicy kernels.

Later in pomegranate season the skin becomes dry and the fruit is hard to break open. Place the pomegranate in water to soak before following directions above.