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Photo of Citrus Salad with Pomegranate and Pink Peppercorns by WW

Citrus Salad with Pomegranate and Pink Peppercorns

1
Points® value
Total Time
20 min
Prep
20 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.

Notes

Serving size: 1 citrus bowl

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