Salad Of Pomegranates Haricots Verts Jícama And Walnuts Recipes

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PERFECT POMEGRANATE SALAD



Perfect Pomegranate Salad image

This pomegranate salad is absolutely irresistible! It stars a sweet tart salad dressing and the vibrant crunch of pomegranate seeds.

Provided by Sonja Overhiser

Categories     Side dish

Time 20m

Yield 4

Number Of Ingredients 7

1 cup pomegranate seeds (from 1 medium pomegranate)
1 shallot
1 Granny Smith apple or Bosc pear
1/2 cup toasted pecans or glazed pecans*
1 recipe Apple Cider Vinegar Dressing or Pomegranate Vinaigrette (or dress with olive oil and pomegranate molasses)
3 ounces (6 cups) mixed greens
2 ounces soft goat cheese or feta (omit for vegan)

Steps:

  • Cut and seed the pomegranate.
  • Thinly slice the shallot. Thinly slice the apple (and toss it with 1 teaspoon lemon juice or vinegar if desired to prevent browning).
  • Toast the pecans (don't skip: this brings out the nutty flavor). Alternatively, make glazed pecans.
  • Make the Apple Cider Vinegar Dressing or Pomegranate Vinaigrette.
  • Place the greens on a platter. Top with the pomegranate seeds, sliced shallot, toasted pecans, and goat cheese or feta cheese crumbles. Toss with the desired amount of dressing to taste. (Store the extra dressing refrigerated and warm to room temperature and whisk again before using.)

Nutrition Facts : ServingSize (without dressing), Calories 204 calories, Sugar 11.6 g, Sodium 102.8 mg, Fat 13.6 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 18.4 g, Fiber 5.2 g, Protein 6.1 g, Cholesterol 6.5 mg

JICAMA -POMEGRANATE SALAD



Jicama -Pomegranate Salad image

This recipe comes from my Mom. Jicama belongs to the legume or bean family (Fabaceae). It is a popular dietary staple in Latin America and widely grown in Mexico and Central America. Jicama looks similar to a turnip or a large radish, and it can be used as an alternative to the water chestnut. Raw jicama is often used as an accompaniment to raw vegetable platters.

Provided by quotFoodThe Way To

Categories     Beans

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb jicama, peeled and grated
1 large pomegranate, cut into quarters and seeds removed
2 tablespoons of fresh mint, leafs finely shredded
2 tablespoons fresh lime juice

Steps:

  • In a serving bowl, add grated, peeled Jicama, mint leafs, and lime juice; mix well;.
  • Add pomegranate seedsand toss to incorporate.
  • Serve chilled.

Nutrition Facts : Calories 75, Fat 0.3, SaturatedFat 0.1, Sodium 6.8, Carbohydrate 18.1, Fiber 6, Sugar 9.2, Protein 1.3

CHRISTMAS POMEGRANATE SALAD



Christmas Pomegranate Salad image

I love mixing up cheese and fruit in salads! This salad is not only tasty, it is full of great nutrients and antioxidants from the pomegranate seeds.

Provided by Karyn Ulriksen

Categories     Salad     Green Salad Recipes

Time 10m

Yield 2

Number Of Ingredients 5

3 cups leafy salad green mix
½ cup pomegranate seeds
⅓ cup crumbled blue cheese
¼ cup crushed walnuts
¼ cup cranberry vinaigrette

Steps:

  • Toss leafy greens, pomegranate seeds, blue cheese, and walnuts together in a medium-sized salad bowl. Add cranberry vinaigrette just before serving.

Nutrition Facts : Calories 258.7 calories, Carbohydrate 21.8 g, Cholesterol 16.9 mg, Fat 16.6 g, Fiber 3.2 g, Protein 9 g, SaturatedFat 5.2 g, Sodium 447 mg, Sugar 11.4 g

POTATO SALAD WITH HARICOTS VERTS, ROQUEFORT AND WALNUTS



Potato Salad with Haricots Verts, Roquefort and Walnuts image

Categories     Salad     Potato     Side     Roast     Vegetarian     Lunch     Blue Cheese     Walnut     Green Bean     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

For potato salad:
2 pounds baby red-skinned potatoes, quartered
8 tablespoons Mustard Vinaigrette
2/3 cup crumbled Roquefort cheese
1/2 pound haricots verts, trimmed
1/3 cup walnuts, toasted, chopped

Steps:

  • To make potato salad:
  • Preheat oven to 450°F. Mix potatoes and 3 tablespoons vinaigrette in large baking dish. Roast 20 minutes. Reduce oven temperature to 375°F. and continue roasting until potatoes are tender, stirring occasionally, about 50 minutes. Transfer to large bowl and cool slightly. Mix in 3 tablespoons vinaigrette and 1/3 cup Roquefort cheese. Season to taste with salt and pepper.
  • Cook haricots verts in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold water to cool; drain well. Transfer to medium bowl. Mix in 3 tablespoons cheese, 2 tablespoons vinaigrette and walnuts. Season with salt and pepper.
  • Arrange beans on platter. Mound potatoes in center of platter atop beans. Sprinkle with remaining cheese.

SALAD OF POMEGRANATES, HARICOTS VERTS, JíCAMA AND WALNUTS



Salad of Pomegranates, Haricots Verts, Jícama and Walnuts image

Categories     Salad     Bean     Fruit     Nut     Vegetable     Quick & Easy     Walnut     Green Bean     Winter     Pomegranate     Gourmet

Yield Serves 6

Number Of Ingredients 7

1 1/2 pomegranates
a 1 1/2-pound piece jícama
3/4 pound haricot verts (thin French green beans)
1/4 cup walnuts
1 tablespoon chopped fresh flat-leafed parsley leaves
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice

Steps:

  • With a manual citrus juicer squeeze enough juice from pomegranate half, pressing sides against center of juicer and pressing on any whole seeds in juicer with thumbs, to measure 1/4 cup. Peel and cut jícama into 1/4-inch-thick slices. On a cutting board stack slices, 2 or 3 at a time, and cut into 1/4-inch-thick sticks. In a bowl toss jícama with pomegranate juice. Chill mixture, covered, tossing occasionally, 30 minutes to allow jícama to absorb some of juice.
  • Have ready a bowl of ice and cold water. Trim haricots verts and in a saucepan of boiling salted water blanch 3 minutes, or until crisp-tender. Transfer beans with a slotted spoon to ice water to stop cooking and drain in a colander. Cut remaining pomegranate in half and with hands gently break in two. Bend back rinds and dislodge seeds from membranes. Coarsely chop walnuts.
  • To jícama mixture add beans, pomegranate seeds, parsley, oil, lemon juice, and salt and pepper to taste and toss to combine.
  • Serve salad sprinkled with walnuts.

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