POMEGRANATE & PEAR GREEN SALAD WITH GINGER DRESSING
This gorgeous green salad recipe is bursting with fresh pomegranate, Bartlett pear and Honeycrisp apple! This salad will brighten up your holiday table, and liven up a regular weeknight dinner. Recipe yields 4 to 6 side salads.
Provided by Cookie and Kate
Categories Salad
Time 30m
Number Of Ingredients 13
Steps:
- To toast the pecans, place them in a skillet over medium heat. Toast, stirring often, until they're fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Remove the pecans from the heat and roughly chop them (no need to chop if you started with pecan pieces). Set aside.
- Arrange the arugula across a large serving platter (or bowl, but the salad looks prettiest on a platter). Sprinkle the chopped pecans and crumbled goat cheese over the arugula. Fan out your slices of pear and apple and arrange them across the salad in sections (see photos). Sprinkle all over with fresh pomegranate arils.
- To prepare the dressing, combine all of the ingredients and whisk until blended. Taste, and if it isn't quite zippy enough, add another teaspoon of vinegar.
- Wait to dress the salad until you're ready to serve (the dressing will wilt the greens over time). When you're ready, drizzle the ginger dressing lightly all over the salad (you might not need all of it). Serve promptly.
Nutrition Facts : ServingSize 1 side salad, Calories 254 calories, Sugar 15.3 g, Sodium 205.8 mg, Fat 18.1 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 21.8 g, Fiber 4.7 g, Protein 4.1 g, Cholesterol 4.4 mg
GRAPEFRUIT, MUSTARD GREEN, AND DATE SALAD
Categories Salad No-Cook Grapefruit Date Winter Mustard Greens Gourmet
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Stir together shallot and lime juice in a small bowl and let stand 5 minutes. Whisk in oil, sugar, and salt.
- Cut peel and any white pith from grapefruit with a sharp knife, then cut sections free from membranes. Toss mustard greens with dates in a large bowl.
- Just before serving, toss greens with dressing and salt to taste. Divide salad between 2 plates and top with grapefruit sections.
PEAR AND POMEGRANATE SALAD
A fall and winter favorite--I am always eager for pomegranates to come in season so I can make this again. I make my own pomegranate juice by pressing the seeds against a metal sieve.
Provided by JPMJ
Categories Salad Green Salad Recipes
Time 12m
Yield 2
Number Of Ingredients 9
Steps:
- Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.
- Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.
Nutrition Facts : Calories 152.6 calories, Carbohydrate 23.5 g, Fat 7.1 g, Fiber 3.8 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 88 mg, Sugar 15.4 g
GREENS AND POMEGRANATE SALAD WITH MUSTARD VINAIGRETTE
For my 46th birthday my husband treated me to a one-evening cooking course. It must have been one of the most enjoyable evenings I've ever had. This recipe is from that course. While the salad itself is simple, the dressing is phenomenal. Well, I thought it was phenomenal....
Provided by Mirj2338
Categories Salad Dressings
Time 5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place the salad greens and carrot strips in the salad bowl.
- Cut open the pomegranate, collect the seeds and toss in with the salad greens.
- Make the dressing by tossing honey, mustard, garlic, salt, pepper and brown sugar into a food processor. Give it a whirl.
- Add the vinegars and give it another whirl.
- While the stuff is zhuzzing along in there, add the olive oil slowly through the top chute.
- Dress the salad, experience intense yumminess.
Nutrition Facts : Calories 315.9, Fat 27.7, SaturatedFat 3.8, Sodium 244.7, Carbohydrate 16.9, Fiber 2.8, Sugar 12.5, Protein 1.6
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