GREENS AND POMEGRANATE SALAD WITH MUSTARD VINAIGRETTE
For my 46th birthday my husband treated me to a one-evening cooking course. It must have been one of the most enjoyable evenings I've ever had. This recipe is from that course. While the salad itself is simple, the dressing is phenomenal. Well, I thought it was phenomenal....
Provided by Mirj2338
Categories Salad Dressings
Time 5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place the salad greens and carrot strips in the salad bowl.
- Cut open the pomegranate, collect the seeds and toss in with the salad greens.
- Make the dressing by tossing honey, mustard, garlic, salt, pepper and brown sugar into a food processor. Give it a whirl.
- Add the vinegars and give it another whirl.
- While the stuff is zhuzzing along in there, add the olive oil slowly through the top chute.
- Dress the salad, experience intense yumminess.
Nutrition Facts : Calories 315.9, Fat 27.7, SaturatedFat 3.8, Sodium 244.7, Carbohydrate 16.9, Fiber 2.8, Sugar 12.5, Protein 1.6
PEAR AND POMEGRANATE SALAD
A fall and winter favorite--I am always eager for pomegranates to come in season so I can make this again. I make my own pomegranate juice by pressing the seeds against a metal sieve.
Provided by JPMJ
Categories Salad Green Salad Recipes
Time 12m
Yield 2
Number Of Ingredients 9
Steps:
- Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.
- Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.
Nutrition Facts : Calories 152.6 calories, Carbohydrate 23.5 g, Fat 7.1 g, Fiber 3.8 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 88 mg, Sugar 15.4 g
FRESH FIG, APPLE, AND POMEGRANATE SALAD
Mixed greens-including spinach, arugula, leaf lettuces, and Romaine-combine with fresh figs, apples, and pomegranates to create a fresh, crunchy salad. Tossed with a creamy vinaigrette and topped with feta and sliced almonds, there is interest in every bite.
Provided by Bibi
Categories Green Salads
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- Combine vinegar, olive oil, sour cream, and Dijon mustard in a small food processor or blender. Puree until dressing has begun to blend, about 30 seconds. Add green onion and garlic; process until smooth, 30 to 45 more seconds. Season with salt and pepper.
- Place mixed greens in a large salad bowl and add vinaigrette to taste. Toss greens until coated, then divide evenly among 4 salad bowls.
- Top salads with equal amounts of fig halves, chopped apple, pomegranate seeds, almonds, and feta cheese.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 29.8 g, Cholesterol 13.2 mg, Fat 17.8 g, Fiber 5.2 g, Protein 4.6 g, SaturatedFat 4.6 g, Sodium 155 mg, Sugar 23 g
GRAPEFRUIT, MUSTARD GREEN, AND DATE SALAD
Categories Salad No-Cook Grapefruit Date Winter Mustard Greens Gourmet
Yield Makes 2 servings
Number Of Ingredients 9
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.
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