[Sca-cooks] OOP Quail and Pomegranate Salad recipe

[Sandragood at aol.com]

This came to me today and it sounded delicious.
 
Enjoy,
Liz
 
Appetizers, Salads and Breads:
Grilled  Quail and Pomegranate Salad
from  _River Road Recipes IV_ (http://www.juniorleaguebr.com/) ... Warm 
Welcomes


INGREDIENTS:

1/2 cup balsamic  vinegar
2 Tablespoons olive oil
1 Tablespoon garlic powder
Salt  and pepper to taste
6 frozen quails, split
2 bags baby greens salad  mix
Seeds and juice of 1/2 pomegranate
1/2 cup green pinons or  pumpkin seeds, toasted or fried
1/2 cup (2 ounces) shredded Parmesan  cheese
Juice of 1 lime
1/4 cup extra-virgin olive oil
1/2 loaf  French bread, sliced and toasted 

TO  PREPARE:

Whisk the vinegar, 2 Tablespoons  olive oil, garlic powder, salt and pepper 
in a bowl.  Add the quail halves  and toss to coat. Marinate at room 
temperature for 15 to 20 minutes, turning  occasionally; drain.
Arrange the quail skin side  down on a grill rack over hot coals.  Grill for 
5 minutes; turn.   Grill, with the lid down, for 5 minutes longer.  Remove to 
a  platter.
Toss the greens, pomegranate seeds and  juice, pinons and cheese in a salad 
bowl.  Drizzle with the lime juice, 1/4  cup olive oil and any collected pan 
juices from the quail and toss to  coat.  Divide the greens mixture evenly among 
4 salad plates.  Top  each with 3 quail halves and drizzle with additional 
olive oil.  Serve with  the French bread toasts. 

NOTE:  The crunchy whole seeds of a  pomegranate are edible
and are great in  salads.  

SERVES:  4

Copyright 2004 The  Junior League of Baton Rouge, Inc.  All rights reserved.  
Visit _The  Junior League of Baton Rouge_ (http://www.juniorleaguebr.com/)  
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