Green Salad With Pomegranate And Mandarin Food

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WILD GREEN SALAD WITH POMEGRANATE VINAIGRETTE



Wild Green Salad With Pomegranate Vinaigrette image

This is a great holiday salad. It is delicious and looks beautiful served on a platter or big bowl. Pomegranate seeds are so good. I got this recipe years ago from Sunset magazine.

Provided by susie cooks

Categories     < 15 Mins

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/4 cup pomegranate juice (or 3/4 cup pomegranate juice boiled until reduced to 1/4 cup)
1/4 cup olive oil or 1/4 cup salad oil
1/4 cup orange juice
3 tablespoons balsamic vinegar or 3 tablespoons red wine vinegar
1/2 teaspoon lemon zest
3/4 cup toasted walnut halves
8 ounces mixed greens
1/2 cup crumbled blue cheese
1/2 cup pomegranate seeds
salt and pepper

Steps:

  • Whisk together pomegranate juice concentrate, oil, orange juice, vinegar, lemon peel and salt and pepper.
  • Gently mix salad greens with vinaigrette.
  • Divide greens on 6 to 8 salad plates or large platter.
  • Sprinkle with toasted nuts, bleu cheese and pomegranate seeds.
  • Enjoy!

Nutrition Facts : Calories 244.3, Fat 22, SaturatedFat 4.3, Cholesterol 8.4, Sodium 160.7, Carbohydrate 8.8, Fiber 1.6, Sugar 5.8, Protein 5

CHRISTMAS POMEGRANATE SALAD



Christmas Pomegranate Salad image

I love mixing up cheese and fruit in salads! This salad is not only tasty, it is full of great nutrients and antioxidants from the pomegranate seeds.

Provided by Karyn Ulriksen

Categories     Salad     Green Salad Recipes

Time 10m

Yield 2

Number Of Ingredients 5

3 cups leafy salad green mix
½ cup pomegranate seeds
⅓ cup crumbled blue cheese
¼ cup crushed walnuts
¼ cup cranberry vinaigrette

Steps:

  • Toss leafy greens, pomegranate seeds, blue cheese, and walnuts together in a medium-sized salad bowl. Add cranberry vinaigrette just before serving.

Nutrition Facts : Calories 258.7 calories, Carbohydrate 21.8 g, Cholesterol 16.9 mg, Fat 16.6 g, Fiber 3.2 g, Protein 9 g, SaturatedFat 5.2 g, Sodium 447 mg, Sugar 11.4 g

PRETTY POMEGRANATE SALAD



Pretty Pomegranate Salad image

Colorful springtime salad.

Provided by Shay

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 5

10 ounces fresh baby spinach leaves
10 ounces arugula leaves
½ red onion, thinly sliced
1 (10 ounce) can mandarin oranges, drained
1 pomegranate, peeled and seeds separated

Steps:

  • Place the spinach and arugula leaves into a mixing bowl. Add the onion, mandarin oranges, and pomegranate seeds. Toss gently by hand to mix.

Nutrition Facts : Calories 91.6 calories, Carbohydrate 19.8 g, Fat 0.9 g, Fiber 3.6 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 79.5 mg, Sugar 15 g

GREEN SALAD WITH TANGERINES & POMEGRANATE SEEDS



Green Salad With Tangerines & Pomegranate Seeds image

Make and share this Green Salad With Tangerines & Pomegranate Seeds recipe from Food.com.

Provided by Tia Mowry

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup tangerine juice
1 garlic clove, minced
2 teaspoons balsamic vinegar
salt and pepper
1/2 cup extra-virgin olive oil
1 bunch curly kale, stems removed, leaves torn
3 tangerines, separated into segments
3/4 cup walnuts
1/4 cup pomegranate seeds

Steps:

  • Whisk together the tangerine juice, garlic and balsamic vinegar in a bowl. Add salt and pepper to taste. Slowly stream in the olive oil while whisking.
  • In a large bowl, combine the kale, tangerine segments and walnuts. Toss with some dressing and season with salt.
  • Transfer the salad to a serving platter and sprinkle the pomegranate seeds over the top. Serve.

Nutrition Facts : Calories 454.7, Fat 42, SaturatedFat 5.2, Sodium 25, Carbohydrate 19.6, Fiber 4.1, Sugar 9.4, Protein 5.8

MANDARIN MIXED GREENS SALAD



Mandarin Mixed Greens Salad image

Asian flavors sparkle in this 20-minute salad!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 14

1/4 cup sliced almonds
4 teaspoons sugar
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons white or cider vinegar
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
Dash pepper
Dash red pepper sauce
1/2 small head lettuce, torn into bite-size pieces (3 cups)
1/2 bunch romaine lettuce, torn into bite-size pieces (3 cups)
2 medium celery stalks, chopped (1 cup)
2 medium green onions, thinly sliced (2 tablespoons)
1 can (11 oz) mandarin orange segments, drained

Steps:

  • In 1-quart saucepan, cook almonds and 4 teaspoons sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated; cool and break apart.
  • In tightly covered container, shake all dressing ingredients. Refrigerate until serving time.
  • In large bowl, toss salad ingredients, dressing and almonds. Serve immediately.

Nutrition Facts : Calories 170, Carbohydrate 15 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 12 g, TransFat 0 g

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

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.

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