Mixed Greens With Pomegranate Dressing Recipes

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

Ingredients

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

MIXED GREENS WITH LEMON CHAMPAGNE VINAIGRETTE

Mixed Greens with Lemon Champagne Vinaigrette image

Simple and delicious, this champagne vinaigrette recipe pairs perfectly with mixed greens or a salad of your choice. -Ray Uyeda, Mountain View, California

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons champagne vinegar
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1 shallot, finely chopped
1/2 cup olive oil
4 cups torn leaf lettuce
4 cups fresh spinach
2 cups fresh arugula
3/4 cup chopped walnuts, toasted
1/2 cup pomegranate seeds

Steps:

In a small bowl, whisk vinegar, lemon juice, mustard and shallot. Gradually whisk in oil., In a large bowl, combine lettuce, spinach and arugula. Pour vinaigrette over salad; toss to coat. Top with walnuts and pomegranate seeds. Serve immediately.

Nutrition Facts : Calories 169 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 27mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

GREEN LEAF LETTUCE, POMEGRANATE, AND ALMOND SALAD

Green Leaf Lettuce, Pomegranate, and Almond Salad image

Categories Leafy Green Nut Appetizer Thanksgiving Vegetarian Quick & Easy Lunch Almond Healthy Vegan Pomegranate Watercress Lettuce Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

2 tablespoons fresh lime juice
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon black pepper
5 tablespoons extra-virgin olive oil
1 1/4 lb green leaf lettuce (2 heads), trimmed and leaves torn into 2-inch pieces (20 cups)
1/2 lb watercress (2 bunches), coarse stems discarded and sprigs cut into 1-inch pieces (6 cups)
Seeds from 1 large pomegranate (1 1/4 cups), bitter white membranes discarded
3/4 cup sliced almonds (2 1/4 oz), toasted

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.

WINTER GREENS WITH POMEGRANATE-CHAMPAGNE VINAIGRETTE

Winter Greens with Pomegranate-Champagne Vinaigrette image

Winter sparkles with colorful pomegranate and a splash of champagne vinaigrette on fresh greens.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 8

Number Of Ingredients 7

Ingredients

1 (10-oz.) pkg. mixed salad greens
1 pomegranate
2 tablespoons champagne wine vinegar
1 1/2 teaspoons Dijon mustard
6 tablespoons oil
1/8 teaspoon salt
Dash freshly ground black pepper

Steps:

Place greens in large salad bowl. Peel and seed pomegranate, reserving seeds.
In small bowl, combine vinegar and mustard; blend well. With wire whisk, slowly beat in oil until thick. Add salt and pepper. Stir in half of pomegranate seeds.
Just before serving, add dressing to greens; toss to coat. Scatter remaining pomegranate seeds over salad.

Nutrition Facts : Calories 110, Carbohydrate 5 g, Cholesterol 0 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 2 g

MIXED GREENS WITH POMEGRANATE DRESSING.

Mixed greens With Pomegranate dressing. image

A mixture of greens, spicy pecans and pomegranate juice and seeds make a colorful and tasty salad. I quite often change the different kinds of salad greens.

Provided by Marian Arbour @yfcsc

Categories Fruit Salads

Number Of Ingredients 19

Ingredients

4 tablespoon(s) pomegranate juice
2 tablespoon(s) red wine vinegar
1 - shallot finely chopped
2 tablespoon(s) liquid honey
1 teaspoon(s) dijon mustard
2 tablespoon(s) olive oil
6 cup(s) lightly packed mixed greens
2 cup(s) arugala
1 - head belgian head sliced in three pieces
1 cup(s) thin sliced celery
3/4 cup(s) dried cranberries
1/2 cup(s) pomegranate seeds
1 1/2 cup(s) pineapple chunks, fresh
- spicy pecans
3 tablespoon(s) sugar
3 tablespoon(s) corn syrup
- pinch each of cinnamon, nutmeg, ginger cayenne pepper
2 tablespoon(s) water
1 cup(s) pecan halves

Steps:

Spicy Pecans...In small saucepan bring water and spices to a boil and cook until syrupy for about 2 to 4 minutes, stir pecans in to coat,,transfer to parchment lined cookie sheet, separate with fork into single layer and bake in 350F oven until golden and fragrant about 7 to 9 minutes..let cool.
In large bowl whisk together juice, vinegar, shallots. honey and mustard, slowly whisk in oil. Can be refrigerated for up to 3 days in air tight container.
Add all the mixed greens,arugala, endive, celery and pineapple and pom seeds and toss together..when ready to serve add dressing toss to coat and sprinkle with pecans.. yummmo

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