Pomegranate Dressing And Spinach Salad Recipes

POMEGRANATE SPINACH SALAD

Pomegranate Spinach Salad image

Whenever I take this salad to an event, people always ask for the recipe. It's perfect for the holidays.-Sheila Saunders, Pleasant Grove, Utah

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 package (6 ounces) fresh baby spinach
1/2 cup shredded reduced-fat Swiss cheese
1/3 cup slivered almonds, toasted
1/2 cup pomegranate seeds
DRESSING:
3 tablespoons canola oil
2 tablespoons sugar
2 tablespoons white vinegar
3/4 teaspoon poppy seeds
1/4 teaspoon salt
1/8 teaspoon ground mustard

Steps:

In a large salad bowl, combine the spinach, cheese, almonds and pomegranate seeds. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad and toss to coat.

Nutrition Facts : Calories 149 calories, Fat 11g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 150mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

SPINACH POMEGRANATE SALAD

Spinach Pomegranate Salad image

A very quick and nutritious salad made with pomegranate seeds and feta cheese.

Provided by SarieNickle

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

1 (10 ounce) bag baby spinach leaves, rinsed and drained
¼ red onion, sliced very thin
½ cup walnut pieces
½ cup crumbled feta
¼ cup alfalfa sprouts
1 pomegranate, peeled and seeds separated
4 tablespoons balsamic vinaigrette

Steps:

Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.

Nutrition Facts : Calories 273.4 calories, Carbohydrate 14.9 g, Cholesterol 28 mg, Fat 21.4 g, Fiber 3 g, Protein 9.5 g, SaturatedFat 6.2 g, Sodium 584.6 mg, Sugar 9.1 g

POMEGRANATE DRESSING AND SPINACH SALAD

Pomegranate Dressing and Spinach Salad image

Make and share this Pomegranate Dressing and Spinach Salad recipe from Food.com.

Provided by TooheyMomster

Categories Salad Dressings

Time 10m

Yield 1 1/4 cup, 8 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons enova brand oil
1/3 cup fresh orange juice
4 tablespoons pomegranate juice
1 tablespoon toasted sesame seeds
1/2 teaspoon salt
1/8 teaspoon black pepper
12 cups Baby Spinach (about 6 ounces)
1 cup sliced red onion
2 (11 ounce) cans mandarin oranges, drained
4 tablespoons pomegranate seeds
1/2 cup baked wonton

Steps:

In small bowl, whish together Enova brand oil, juices, half of the sesame seeds, and salt and pepper. In a separate bowl, combine spinach, onion, oranges, and pomegranate seeds. Pour juice mixture over spinach and toss well. Sprinkle with remaining sesame seeds and baked wontons.
Serve 8 (1 1/4 cup servings).
www.enovaoil.com.

Nutrition Facts : Calories 113.2, Fat 4.8, SaturatedFat 0.6, Sodium 184.4, Carbohydrate 17.5, Fiber 3.2, Sugar 11.9, Protein 2.6

SPINACH SALAD WITH POMEGRANATE DRESSING

Spinach Salad With Pomegranate Dressing image

Got this from my nutritionist. Very simple, very fast, and keeps in the refrigerator for several days.

Provided by MarissaB

Categories Spinach

Time 8m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1/3 cup fresh orange juice
4 tablespoons pomegranate juice (pure, not a blend)
1/2 teaspoon salt
1/8 teaspoon black pepper
12 cups Baby Spinach (may use spinach & mixed greens)
1 cup thinly-sliced red onion
1 (11 ounce) can mandarin oranges, drained
4 tablespoons pomegranate seeds (may substitute with cran-raisins)
1/2 cup spiced pecans (may also use toasted pecans, almonds, and or or walnuts)

Steps:

In a small bowl, whisk together oil, juices, salt, and pepper.
Toss greens, onion, oranges, and pomegranate seeds or cran-raisins in a large bowl.
Pour dressing over greens and mix well. Sprinkle with chopped pecans.

Nutrition Facts : Calories 258.7, Fat 17.4, SaturatedFat 1.9, Sodium 367, Carbohydrate 25.6, Fiber 5.9, Sugar 16.1, Protein 5.2

SPINACH SALAD WITH POMEGRANATE CRANBERRY DRESSING

Spinach Salad with Pomegranate Cranberry Dressing image

Sweet fruit is wonderfully accented by the tangy salad dressing. Add leftover cooked chicken or turkey and you've got a wonderful main dish salad.

Provided by Mazola

Categories Trusted Brands: Recipes and Tips Mazola®

Time 15m

Yield 8

Number Of Ingredients 11

Ingredients

¾ cup pomegranate juice
⅓ cup dried cranberries
¼ cup roughly chopped onion
2 cloves garlic
3 tablespoons white wine vinegar or sherry vinegar
¼ cup Mazola® Corn Oil
Salt and pepper to taste
5 ounces baby spinach
1 crisp red apple, cored and chopped
2 tablespoons crumbled feta cheese*
¼ cup dried cranberries

Steps:

Combine pomegranate juice and cranberries in a microwave-safe bowl and heat on HIGH (100% power) for 1 minute. Pour into a blender or food processor. Add onion, garlic and vinegar; puree for a few seconds. Gradually add oil, pureeing for 20 seconds or until smooth and thickened. Refrigerate if not serving immediately.
Place spinach in a large serving bowl or platter. Top with apples, cheese and cranberries. Drizzle with Pomegranate Cranberry Dressing immediately before serving (allow about 2 tablespoons/serving). Refrigerate leftover dressing for up to 1 week.

Nutrition Facts : Calories 123.5 calories, Carbohydrate 14.8 g, Cholesterol 2.1 mg, Fat 7.6 g, Fiber 1.3 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 42.2 mg, Sugar 11 g

SPINACH AND PEAR SALAD WITH POMEGRANATE DRESSING

Spinach and Pear Salad With Pomegranate Dressing image

If you've never cut open a pomegranate, you might be in for a messy surprise. The best way to get the seeds out with out staining your clothes and counter is to cut the fruit in half, and then submerge it in a bowl of water. Then you can use your fingers to remove the white pith, releasing the juicy seeds. Once you've freed all the pomegranate seeds, pour the contents of the bowl into a colander and transfer the seeds to a paper towel to dry. If you don't have white balsamic vinegar, you can use the regular kind. -- from the book Feed the Belly.

Provided by Peachie Keene

Categories Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 medium garlic clove, minced
2 teaspoons olive oil
1 teaspoon white balsamic vinegar
2 tablespoons pomegranate juice
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
5 ounces Baby Spinach
1 medium pear, cored and cut into slices (Anjou or Bartlett)
1/4 cup walnuts, chopped
2 tablespoons pomegranate seeds, fresh
1 ounce parmesan cheese, shaved

Steps:

whisk together the garlic, oil, vinegar, pomegranate juice, honey, salt, and pepper in a small bowl. Set aside.
Place the spinach in a large serving bowl, Add the pear slices and walnuts and toss gently.
Drizzle the dressing over the salad and toss again.
Divide the salad among 4 serving bowls. Sprinkle the pomegranate seeds and Parmesan evenly over each serving.

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