ESCAROLE AND BUTTER LETTUCE SALAD WITH POMEGRANATE SEEDS AND HAZELNUTS
Provided by Cristina Ceccatelli Cook
Categories Salad Appetizer Side Vegetarian Quick & Easy Low Cal High Fiber Dinner Family Reunion Low Cholesterol Pomegranate Hazelnut Escarole Lettuce Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Citrus dressing:
- Combine vinegar and next 6 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
- Salad:
- Mix all ingredients in very large bowl. Toss with enough dressing to coat.
BUTTER LETTUCE WITH APPLES, WALNUTS AND POMEGRANATE
Fresh and a little different. Throw leftover roast chicken, fish, pork or beef on top and call it a meal.
Provided by Ambervim
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Vinaigrette: Whisk first 4 ingredients in a medium bowl. Gradually whisk in the oil. Season with salt and pepper.
- Salad: Place lettuce in a large bowl.
- Add apples, walnuts and vinaigrette.and toss to coat.
- Season with salt and pepper.
- Garnish with pomegranate, tarragon and blue cheese.
Nutrition Facts : Calories 604.3, Fat 52.6, SaturatedFat 7.3, Cholesterol 12.7, Sodium 308, Carbohydrate 28.7, Fiber 7, Sugar 17.1, Protein 13
APPLE AND WALNUT SALAD
This apple walnut salad delivers sweet and tangy flavor to simple salad greens with a quick apple cider vinaigrette, cranberries and Gorgonzola cheese. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (1 cup each).
Number Of Ingredients 15
Steps:
- In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.
Nutrition Facts : Calories 155 calories, Fat 10g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 187mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein.
APPLE AND BUTTER LETTUCE SALAD WITH POMEGRANATE SEEDS
Crisp fresh and so delicate with the Butter Lettuce. Quick and easy to put together. One of my family's favorites. Easily made into a meal with some roasted chicken or other meat added to it. From January '12 Bon Appetit magazine.
Provided by DDW7976
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Vinaigrette:.
- Wisk vinegar, honey, shallot, and mustard in medium bowl.
- Gradually wisk in oil.
- Season with salt and pepper.
- Salad:.
- Place torn lettuce in a large bowl.
- Add vinaigrette, nuts, and apple.
- Toss to coat.
- Garnish with pomegranate seeds, tarragon (if using) and cheese.
Nutrition Facts : Calories 603.2, Fat 52.6, SaturatedFat 8.3, Cholesterol 12.7, Sodium 265.4, Carbohydrate 28.5, Fiber 6.9, Sugar 17, Protein 12.8
CLINTON KELLY'S BUTTER LETTUCE WITH APPLE, WALNUTS, POMEGRANATE SEEDS AND CHICKEN
Steps:
- For the Vinaigrette: Place all ingredients in a mini food processor to combine and then keep in a mason jar or any container with a tight fitting lid so that you can shake it before serving. Tip on extracting pomegranate seeds: Cut pomegranate into quarters, and hold each quarter over a large bowl of cold water while you extract the seeds from it into the bowl with your thumb and fingers. Seeds will sink to the bottom. Use a fine sieve to skim the white pith and any other unwanted debris off of the surface of the water, and then pour the seeds and the water through a fine colander. For the Salad: Tear the lettuce into a large bowl, along with the chicken, apples and walnuts. Season with salt and pepper, and toss with the vinaigrette, only using as needed. Do not overdress the salad. Garnish with the blue cheese crumbles and the pomegranate seeds. *To Make Candied Walnuts: 11/2 cups raw walnut halves 1/2 cup brown sugar, loose Line a baking sheet with parchment paper. Mix walnuts and brown sugar together in a large saucepan and set on the stove over medium to medium-high heat. As the brown sugar melts, us a wooden spoon to move the mixture around in the saucepan, making sure that all of the nuts get coated and none of the sugar stays in one place long enough to burn. Cook for about 5 minutes at the most, until all of the sugar has melted and all of the nuts are coated (or immediately if you smell them burning). Then, remove from heat and quickly spread the nuts out on the lined baking sheet to prevent them from drying in clumps. Allow nuts to cool for about a minute before eating or storing in an air-tight container.
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- Whisk first 4 ingredients in a medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
- Place lettuce in a large bowl. Add vinaigrette, walnuts, and apple; toss to coat. Season with salt and pepper. Garnish with pomegranate seeds, tarragon, and cheese.
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