Adrian Leons Mixed Green Salad With Pomegranate Recipes

POMEGRANATE & PEAR GREEN SALAD WITH GINGER DRESSING

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.

ADRIAN LEON'S MIXED GREEN SALAD WITH POMEGRANATE

Steps:

• Boil the pomegranate juice until reduced to 3/4 to 1/2 cup in a small sauce pan. Remove from heat and cool.
• Mix orange juice, reduced pomegranate juice and SPLENDA® Granulated Sweetener in a blender. With the blender still running, slowly add the oil until well blended.
• Toss pomegranate vinaigrette in a bowl with mixed greens, onion, sweet and spicy candies, salt & pepper and sprinkle the goat cheese on top.

GREEN LEAF LETTUCE, POMEGRANATE, AND ALMOND SALAD

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.