PERFECT POMEGRANATE SALAD
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
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
YOTAM OTTOLENGHI'S TOMATO AND POMEGRANATE SALAD
Here is a dish that melds the best flavors of summer into a robust salad. Yotam Ottolenghi calls for cherry tomatoes, but summer's best tomatoes would also be right at home among the feta, mint and za'atar, the Middle Eastern spice blend. Serve it alongside grilled meat, preferably in the back yard, summer nipping at the heels.
Provided by Sam Sifton
Categories salads and dressings, side dish
Time 30m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Halve or quarter the tomatoes so that they are all roughly the same size, and place them in a large mixing bowl.
- Mix the za'atar with 1 1/2 tablespoons of olive oil, and set aside.
- To the bowl with tomatoes, add the pomegranate seeds, sliced pepper and onion, the herbs, lemon juice, the remaining 2 tablespoons of oil and 1 teaspoon of salt. Gently mix the salad, then transfer it to a large shallow bowl or serving platter, and dot it with the cheese. Drizzle the za'atar mixture over the salad and serve.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 399 milligrams, Sugar 4 grams
MOUNDS CHERRY-POMEGRANATE SALAD
Have You ever made surprise jello? Love this easy recipe. A box of jello, and a cup of water and whipped topping and the magic begins ;) I add some fun stuff to make this a yummy salad for dessert or side dish for the holiday's.
Provided by Lisa G. Sweet Pantry Gal @2sweetinc
Categories Fruit Desserts
Number Of Ingredients 7
Steps:
- Make Your cherry jello, add one cup boiling water with box of jello, stir till dissolved. Add one cup whipped topping, stir. Place in refrigerater to firm up. This will turn to magic jello. About 4hrs or more.
- When firmed up remove from refrigerator and cut jello into squares, add pomegranate seeds, & chopped candy bars, combine. If You like a nutty crunch toss in a handful of pistachios (optional) Now add more whipped topping by folding in gently. Thats it. Serve cold top with cherries and or candy pieces or coconut. Enjoy as side with some protein or enjoy as dessert. To make a lighter version use sugar free jello and lite topping.
CHOPPED HERB & POMEGRANATE SALAD
A deep green side salad of parsley, dill and mint scattered with sweet fruit and crunchy cucumber
Provided by Cassie Best
Categories Side dish
Time 15m
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the lemon zest and juice, pomegranate molasses, olive oil, sugar and some seasoning.
- Add cucumbers, tomatoes, deseeded and finely chopped, pomegranate seeds and parsley, dill and mint. Toss everything together and serve.
Nutrition Facts : Calories 87 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein
FRESH FRUIT SALAD WITH POMEGRANATE
The brightly colored fruits in this salad will perk up your morning. This is such a wonderful & easy dish to make get-togethers.-Laura Brodine, Colorado Springs, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine pomegranate juice and sugar. Bring to a boil; cook until liquid is reduced by half. Stir in tangerine zest; cool to room temperature., In a large bowl, combine the remaining ingredients. Pour pomegranate mixture over fruit; toss gently to coat. Serve immediately with a slotted spoon.
Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 3g fiber), Protein 1g protein.
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4.4/5 (46)Category SaladCuisine AmericanTotal Time 10 mins
- To make the candied pecans, pour the sugar in a small skillet and pour the pecans on top. Cook over medium heat until sugar melts and turns a caramel color stirring constantly so that the nuts and sugar do not burn. Be patient! It takes a while for the sugar to start melting. Once the sugar turns a caramel color coat keep stirring to coat the pecans with it. Pour pecans onto greased wax paper or aluminum foil to cool. Once pecans are cooled, break them into pieces.
- Place the lettuce, pomegranate seeds, red onion, feta cheese, and pecan pieces into a large mixing bowl; set aside.
- Whisk together the Dijon mustard, vinegar, olive oil, lemon zest, lemon juice (to taste), salt, and pepper in a separate bowl. Pour over the salad and toss to coat. Serve immediately.
13 TASTY POMEGRANATE RECIPES – A COUPLE COOKS
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Cuisine SaladsTotal Time 20 minsCategory SaladCalories 204 per serving
- 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.
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- Place ingredients in a jar and shake very well, being sure that there is no molasses left on the bottom of the jar. (Shake in jar is better than whisking to bring this dressing together).
- Cut pomegranate in half. Over a bowl, turn cut face downwards, then use a wooden spoon to (very!) firmly smack the back of the pomegranate. The seeds will fly out through your fingers into the bowl. It's very satisfying!!!
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