Spinach And Pear Salad With Pomegranate Dressing Food

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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

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.

PEAR AND POMEGRANATE SALAD WITH GORGONZOLA AND CHAMPAGNE VINAIGRETTE



Pear and Pomegranate Salad with Gorgonzola and Champagne Vinaigrette image

Provided by Guy Fieri

Categories     appetizer

Time 5m

Yield 6 servings

Number Of Ingredients 13

8 cups baby spinach or romaine lettuce
1 ripe pear, cut in half
1/3 cup pomegranate seeds
2 ounces Gorgonzola
Champagne Vinaigrette, recipe follows
Fresh cracked pepper
1 tablespoon honey
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon freshly cracked black pepper
2 tablespoons olive oil

Steps:

  • In a decorative bowl or platter, add the spinach or romaine. Cut the pear into fans, and then slice again on the diagonal, add the greens, crumble the Gorgonzola onto the salad and then drizzle with about half of the vinaigrette. Top with fresh cracked pepper and lightly drizzle the whole salad with the honey. Serve immediately.
  • In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine. Refrigerate until ready to use.

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

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 SALAD WITH PEAR DRESSING



Spinach Salad with Pear Dressing image

This is a dinner party salad that is light, delicious and different. People are usually totally surprised to discover that the dressing is made mostly of pears. The herbs add a lot to the recipe, but be careful not to be too heavy handed with them, or they will overpower the other ingredients.

Provided by Geema

Categories     Pears

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 14

fresh baby spinach leaves or mixed lettuce greens
1 granny smith apple, cut into small cubes
2 stalks celery, sliced thin
3 scallions, sliced
2 ripe pears, peeled,cored and diced
5 tablespoons raspberry vinegar
1 tablespoon Dijon mustard
1/2 cup canola oil or 1/2 cup olive oil
salt and pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1/4 cup raw cashews
1/4 cup cashews (to garnish)

Steps:

  • Place spinach or lettuce greens in a large salad bowl, or on individual plates.
  • Distribute the apples, celery and scallions over the lettuce.
  • Place the remaining ingredients, except the handful of cashews for garnish, in a blender or food processor.
  • Pulse until smooth.
  • Drizzle the dressing over the salad and sprinkle with extra cashews.

Nutrition Facts : Calories 276.4, Fat 23.7, SaturatedFat 2.4, Sodium 78.2, Carbohydrate 16.7, Fiber 3.1, Sugar 8.9, Protein 2.4

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

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 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

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.

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