Butter Lettuce Wapples Walnuts And Pomegranate Seeds Food

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BUTTER LETTUCE WITH APPLES, WALNUTS AND POMEGRANATE



Butter Lettuce With Apples, Walnuts and Pomegranate image

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

2 heads butter lettuce, gently torn
1 1/2 cups walnuts, glazed (homemade or store bought)
1 apple, quartered, cored and slided thinly (Fuji or Honeycrisp)
1 cup pomegranate seeds
1/4 cup tarragon leaf, fresh (choose another fresh herb if not available)
1/2 cup blue cheese, crumbled
kosher salt
pepper (do I have to say fresh ground?)
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon shallot, finely chopped (red or other onion can be subbed)
1 1/2 tablespoons Dijon mustard
1/3 cup canola oil (if you prefer another, use it)
kosher salt
black pepper

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

BUTTER LETTUCE, MACHE AND POMEGRANATE SEEDS DRESSED WITH CHAMPAGNE VINAIGRETTE



Butter Lettuce, Mache and Pomegranate Seeds Dressed with Champagne Vinaigrette image

Provided by Food Network

Time 10m

Yield 6 servings

Number Of Ingredients 7

1 small shallot, finely chopped
3 tablespoons Champagne vinegar
1/3 cup olive oil
Kosher salt and freshly ground black pepper
1 (4-ounce) package mache
2 small heads butter lettuce
1/4 cup pomegranate seeds

Steps:

  • Add shallot and vinegar to a small bowl. Slowly whisk in olive oil to emulsify. Season to taste with salt and pepper.
  • Add mache and butter lettuce to each plate. Dress with the vinaigrette right before serving. Garnish each serving with pomegranate seeds.
  • You can substitute dried cranberries if you cannot find pomegranate. Dress the salad right before serving. If you serve it too early, it will get soggy for your guests.

ESCAROLE AND BUTTER LETTUCE SALAD WITH POMEGRANATE SEEDS AND HAZELNUTS



Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts image

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

Citrus dressing:
1/4 cup Champagne vinegar or white wine vinegar
1/4 cup fresh orange juice
1 1/2 teaspoons fresh lemon juice
1 teaspoon fresh lime juice
1 teaspoon finely grated lemon peel
1 teaspoon finely grated lime peel
1 teaspoon finely grated orange peel
1/2 cup grapeseed oil or olive oil
Salad:
1 large head of escarole, coarsely torn
1 head of butter lettuce, coarsely torn
1 Granny Smith apple, quartered, cored, thinly sliced
1 cup fresh pomegranate seeds
2/3 cup hazelnuts, toasted , husked

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 SALAD WITH CANDIED WALNUTS



Butter Lettuce Salad With Candied Walnuts image

This is a delicious salad that I adapted from one by Sandra Lee of Semi-Homemade Cooking on the Food Network. She recommends using an Asian-style salad dressing such as miso dressing or ginger dressing. We definitely prefer using a raspberry walnut vinaigrette. Also, the amount of cinnamon used in the candied walnuts may be decreased if desired -- I prefer just a little less, as well as the fact that the cinnamon seems to make it take longer for the walnuts to crystallize in the oven. I hope you enjoy this!

Provided by Pianolady

Categories     Low Cholesterol

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons sugar
1 1/2 tablespoons sugar
1 1/2 tablespoons orange juice or 1 1/2 tablespoons tangerine juice
1 cup walnut halves
1/4 teaspoon ground cinnamon
1 head butter lettuce, washed and dried
6 ounces canned mandarin orange segments
1/4 medium red onion, very thinly sliced
1/2 cup salad dressing (A Raspberry Walnut Vinaigrette or similar dressing is recommended)

Steps:

  • Preheat oven to 375°.
  • Line a sheet pan with Silpat (or with aluminum foil, sprayed with non-stick spray).
  • In a 10" skillet over medium heat, add 3 tablespoons of sugar and 1 1/2 tablespoons of orange juice (or tangerine juice-- or a combination).
  • Bring to a simmer, then add the walnuts.
  • Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly-- about 2 minutes.
  • In a small bowl, mix the cinnamon and remaining 1 1/2 tablespoons of sugar.
  • Toss the walnuts in the cinnamon-sugar mixture.
  • Place walnuts in a single layer on the prepared sheet pan.
  • Bake until walnuts appear crystallized and toasted (approximately 8 or more minutes).
  • Set aside.
  • Place 4 to 6 dry butter lettuce leaves on each plate.
  • Randomly place orange segments, onion slices and walnuts on top of each lettuce bed.
  • Drizzle about 2 tablespoons of dressing on top of each salad and serve.
  • (We prefer a Raspberry Walnut Vinaigrette).
  • Enjoy!

BUTTER LETTUCE WITH APPLES, WALNUTS & POMEGRANATE SEEDS



BUTTER LETTUCE WITH APPLES, WALNUTS & POMEGRANATE SEEDS image

Categories     Salad     Leafy Green     Fall

Yield 4

Number Of Ingredients 15

For dressing:
2 Tbsp. cider vinegar
1 Tbsp. honey
1 Tbsp. finely chopped shallot
1 1/2 tsp. Dijon mustard
1/3 cup vegetable oil
Kosher salt and freshly ground black pepper
For salad:
2 heads of butter lettuce leaves, gently torn
1 1/2 cups glazed walnuts
1 Honeycrisp apple, quartered, cored, thinly sliced
Kosher salt and freshly ground black pepper
1 cup pomegranate seeds
1/4 cup tarragon leaves
1/2 cup crumbled goat cheese

Steps:

  • For dressing: Whisk first 4 ingredients in a medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. For salad: Place lettuce in a large bowl. Add dressing, walnuts, apple; toss to coat. Season with salt and pepper. Garnish with pomegranate seeds, tarragon and cheese.

APPLE AND BUTTER LETTUCE SALAD WITH POMEGRANATE SEEDS



Apple and Butter Lettuce Salad With Pomegranate Seeds image

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

2 tablespoons cider vinegar
1 tablespoon honey
1 tablespoon shallot, finely chopped
1 1/2 teaspoons Dijon mustard
1/3 cup vegetable oil
salt & freshly ground black pepper (Kosher)
2 heads butter lettuce, leaves gently torn
1 1/2 cups glazed walnuts, I use pecans but any other nut would be good
1 apple, quartered cored and thinly sliced (Honeycrisp or Fuji)
1 cup pomegranate seeds
1/2 cup blue cheese, crumbled (Stilton or Maytag)
1/4 cup tarragon leaf (I don't use)

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

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