Tossed Green Salad With Grapefruit Pomegranate Dressing Recipes

TOSSED GREEN SALAD WITH GRAPEFRUIT-POMEGRANATE DRESSING

Tossed Green Salad With Grapefruit-Pomegranate Dressing image

A wee bit of sprucing up brings this salad to center stage on your picnic or dining table. Instead of using Ocean Spray Ruby-Pomegranate Grapefruit juice as indicated in the original recipe, I substituted freshly squeezed grapefruit juice and pomegranate molasses (aka pomegranate syrup). Adapted from oceanspray.com.

Provided by COOKGIRl

Categories Fruit

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 ruby red grapefruit, juice of, large
1 teaspoon pomegranate molasses, to taste
1 teaspoon fresh lemon juice
fresh cracked black pepper, to taste
salt, to taste
1/2 teaspoon sugar (I used unbleached white, honey or agave nectar would work well, too!)
1/4 cup mayonnaise (I've used both, the mayo' is homemade) or 1/4 cup plain yogurt (I've used both, the mayo' is homemade)
2 tablespoons extra virgin olive oil
6 ounces mixed baby greens
1 cup fresh blackberries
1/2 cup dried cranberries
1/4 cup toasted slivered almonds

Steps:

In a small non-reactive bowl, whisk together the grapefruit juice, pomegranate molasses, lemon juice, black pepper, salt and sugar.
Add mayonnaise and oil. Whisk until smooth and creamy. Dressing is best prepared at least an hour in advance. Before serving, taste and adjust seasonings if necessary.
In a large bowl, toss together all salad ingredients except for the slivered almonds.
Divide equally among 4 salad plates.
Drizzle the salad dressing over salads. Garnish with the slivered almonds.

GRAPEFRUIT, MUSTARD GREEN, AND DATE SALAD

Grapefruit, Mustard Green, and Date Salad image

Categories Salad No-Cook Grapefruit Date Winter Mustard Greens Gourmet

Yield Makes 2 servings

Number Of Ingredients 9

Ingredients

1 tablespoon finely chopped shallot
1 tablespoon fresh lime juice
1 1/2 tablespoons olive oil
1/4 teaspoon sugar
1/4 teaspoon salt
1 small pink or red grapefruit
1/4 lb young mustard greens, trimmed and cut into 1/2-inch pieces (2 cups)
1/4 cup dried dates, pitted and chopped
Garnish: pomegranate seeds

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.

TOSSED GREENS WITH GRAPEFRUIT VINAIGRETTE

Tossed Greens with Grapefruit Vinaigrette image

Win raves with this fun, colorful winter salad!

Provided by Betty Crocker Kitchens

Categories Lunch

Time 25m

Yield 6

Number Of Ingredients 11

Ingredients

3 tablespoons olive or vegetable oil
2 tablespoons grapefruit juice, from sectioned grapefruits
2 tablespoons seasoned rice vinegar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
1 head leaf lettuce, torn into bite-size pieces
1 head escarole, torn into bite-size pieces
1 small head radicchio, thinly sliced
3/4 cup sliced red onion
2 pink grapefruits, peeled, cut into sections
1/2 cup pomegranate seeds, if desired

Steps:

In tightly covered container, shake all vinaigrette ingredients until well blended.
In large serving bowl, mix lettuce, escarole, radicchio and onion. Top with grapefruit sections and pomegranate seeds. Just before serving, add vinaigrette; toss gently to coat.

Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 35 mg

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