Apple And Butter Lettuce Salad With Pomegranate Seeds Recipes

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POMEGRANATE APPLE SALAD (PARVE) RECIPE



Pomegranate Apple Salad (Parve) Recipe image

This is a recipe for pomegranate apple salad with a poppy seed dressing that's perfect for Rosh Hashanah and other fall celebrations.

Provided by Giora Shimoni

Categories     Dinner     Lunch     Salad

Time 15m

Yield 4

Number Of Ingredients 12

For the Dressing:
3 tablespoons white wine vinegar or unseasoned rice vinegar
1/4 cup, plus 2 tablespoons sugar
1/2 teaspoon salt ( kosher or sea salt )
1/2 teaspoon dry mustard (or substitute prepared Dijon mustard)
1/4 to 1/3 cup onion (from about 1/2 small onion, peeled and chopped)
1/2 cup canola oil (or other neutral-flavored oil such as grapeseed, or use extra virgin olive oil if you prefer)
1 3/4 teaspoons poppy seeds
For the Salad:
1 large head of lettuce (or 5-ounce package mixed baby lettuce, rinsed and spun dry)
1 pomegranate (seeded)
1 large green apple (cored and sliced or chopped)

Steps:

  • Gather the ingredients.
  • In a blender or mini food processor, combine the vinegar, sugar, salt, mustard, and onion. Pulse several times until well blended. With the machine running, slowly add the oil in a thin stream and blend until emulsified.
  • Pour dressing into a jar or cruet. Add the poppy seeds and shake well to combine. Store in the refrigerator, shaking well before serving.
  • Gather the ingredients.
  • Place the lettuce in a large bowl or arrange on a deep, wide serving platter.
  • Sprinkle with the pomegranate seeds and add the apple slices or cubes.
  • Just before serving, drizzle with about 1/4 of the poppy seed dressing and toss gently. Serve the remaining dressing on the side so guests can add more if desired.

Nutrition Facts : Calories 504 kcal, Carbohydrate 60 g, Cholesterol 0 mg, Fiber 11 g, Protein 5 g, SaturatedFat 2 g, Sodium 309 mg, Sugar 47 g, Fat 30 g, ServingSize 4 servings, UnsaturatedFat 0 g

ESCAROLE AND BUTTER LETTUCE SALAD WITH POMEGRANATE SEEDS AND HAZELNUTS



Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts image

Provided by Cristina Ceccatelli Cook

Categories     Salad     Appetizer     Side     Vegetarian     Quick & Easy     Low Cal     High Fiber     Dinner     Family Reunion     Low Cholesterol     Pomegranate     Hazelnut     Escarole     Lettuce     Bon Appétit     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 15

Citrus dressing:
1/4 cup Champagne vinegar or white wine vinegar
1/4 cup fresh orange juice
1 1/2 teaspoons fresh lemon juice
1 teaspoon fresh lime juice
1 teaspoon finely grated lemon peel
1 teaspoon finely grated lime peel
1 teaspoon finely grated orange peel
1/2 cup grapeseed oil or olive oil
Salad:
1 large head of escarole, coarsely torn
1 head of butter lettuce, coarsely torn
1 Granny Smith apple, quartered, cored, thinly sliced
1 cup fresh pomegranate seeds
2/3 cup hazelnuts, toasted , husked

Steps:

  • Citrus dressing:
  • Combine vinegar and next 6 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
  • Salad:
  • Mix all ingredients in very large bowl. Toss with enough dressing to coat.

APPLE AND BUTTER LETTUCE SALAD WITH POMEGRANATE SEEDS



Apple and Butter Lettuce Salad With Pomegranate Seeds image

Crisp fresh and so delicate with the Butter Lettuce. Quick and easy to put together. One of my family's favorites. Easily made into a meal with some roasted chicken or other meat added to it. From January '12 Bon Appetit magazine.

Provided by DDW7976

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons cider vinegar
1 tablespoon honey
1 tablespoon shallot, finely chopped
1 1/2 teaspoons Dijon mustard
1/3 cup vegetable oil
salt & freshly ground black pepper (Kosher)
2 heads butter lettuce, leaves gently torn
1 1/2 cups glazed walnuts, I use pecans but any other nut would be good
1 apple, quartered cored and thinly sliced (Honeycrisp or Fuji)
1 cup pomegranate seeds
1/2 cup blue cheese, crumbled (Stilton or Maytag)
1/4 cup tarragon leaf (I don't use)

Steps:

  • Vinaigrette:.
  • Wisk vinegar, honey, shallot, and mustard in medium bowl.
  • Gradually wisk in oil.
  • Season with salt and pepper.
  • Salad:.
  • Place torn lettuce in a large bowl.
  • Add vinaigrette, nuts, and apple.
  • Toss to coat.
  • Garnish with pomegranate seeds, tarragon (if using) and cheese.

Nutrition Facts : Calories 603.2, Fat 52.6, SaturatedFat 8.3, Cholesterol 12.7, Sodium 265.4, Carbohydrate 28.5, Fiber 6.9, Sugar 17, Protein 12.8

BUTTER LETTUCE WITH APPLES, WALNUTS, AND POMEGRANATE SEEDS



Butter Lettuce with Apples, Walnuts, and Pomegranate Seeds image

Provided by Robert Aikens

Categories     Salad     Fruit     Leafy Green     Nut     Appetizer     Vegetarian     Lunch     Apple     Tree Nut     Walnut     Pomegranate     Lettuce     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 15

Vinaigrette:
2 tablespoons cider vinegar
1 tablespoon honey
1 tablespoon finely chopped shallot
1 1/2 teaspoons Dijon mustard
1/3 cup vegetable oil
Kosher salt and freshly ground black pepper
Salad:
2 heads of butter lettuce leaves, gently torn
1 1/2 cups store-bought glazed walnuts
1 Honeycrisp or Fuji apple, quartered, cored, thinly sliced
Kosher salt and freshly ground black pepper
1 cup pomegranate seeds
1/4 cup tarragon leaves
1/2 cup crumbled Stilton or Maytag blue cheese (about 2 ounces)

Steps:

  • For vinaigrette:
  • Whisk first 4 ingredients in a medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
  • For salad:
  • Place lettuce in a large bowl. Add vinaigrette, walnuts, and apple; toss to coat. Season with salt and pepper. Garnish with pomegranate seeds, tarragon, and cheese.

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