Green Leaf Lettuce Pomegranate And Almond Salad Recipes

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POMEGRANATE AND ALMOND SALAD



Pomegranate and Almond Salad image

Baby greens are sprinkled with tart-sweet pomegranate seeds, almonds, and an easy citrus dressing for a salad that tastes as festive as it looks!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 16

Number Of Ingredients 9

1 cup sliced almonds
1/3 cup olive or vegetable oil
2 tablespoons fresh lime juice
1 tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
1 clove garlic, finely chopped
2 bags (5 oz each) sweet baby lettuces or butter and red leaf lettuce (about 12 cups)
1 pomegranate, seeded (3/4 cup seeds)

Steps:

  • Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until light brown. Remove from skillet; set aside.
  • Meanwhile, in small bowl, beat oil, lime juice, sugar, salt, pepper and garlic with wire whisk until smooth.
  • In large serving bowl, mix lettuces and pomegranate seeds. Add dressing; toss to coat. Sprinkle with almonds; toss gently.

Nutrition Facts : Calories 90, Carbohydrate 4 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 2 g, TransFat 0 g

GREEN LEAF LETTUCE, POMEGRANATE, AND ALMOND SALAD



Green Leaf Lettuce, Pomegranate, and Almond Salad image

Categories     Leafy Green     Nut     Appetizer     Thanksgiving     Vegetarian     Quick & Easy     Lunch     Almond     Healthy     Vegan     Pomegranate     Watercress     Lettuce     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

2 tablespoons fresh lime juice
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon black pepper
5 tablespoons extra-virgin olive oil
1 1/4 lb green leaf lettuce (2 heads), trimmed and leaves torn into 2-inch pieces (20 cups)
1/2 lb watercress (2 bunches), coarse stems discarded and sprigs cut into 1-inch pieces (6 cups)
Seeds from 1 large pomegranate (1 1/4 cups), bitter white membranes discarded
3/4 cup sliced almonds (2 1/4 oz), toasted

Steps:

  • Whisk together lime juice, sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a steady stream, whisking until combined.
  • Combine lettuce, watercress, and half of pomegranate seeds in a large serving bowl. Toss with just enough dressing to coat, then sprinkle with almonds and remaining pomegranate seeds.

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