SPINACH FETA POMEGRANATE SALAD
Throw together an amazing salad with bright colors and flavors, and make our Spinach Feta Pomegranate Salad . This Spinach Feta Pomegranate Salad also includes bacon as a scrumptious surprise flavor.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 6 servings, about 1 cup each
Number Of Ingredients 6
Steps:
- Toss spinach with all remaining ingredients except dressing in large bowl.
- Add dressing just before serving; mix lightly.
Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
PEAR AND POMEGRANATE SALAD WITH GORGONZOLA AND CHAMPAGNE VINAIGRETTE
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.
BERRY ORANGE SPINACH SALAD WITH CITRUS BALSAMIC VINAIGRETTE
A fresh summer spinach salad that's delicious and healthy! Dress this salad with a homemade citrus balsamic vinaigrette!
Provided by Marie
Categories Side Dishes
Time 10m
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together the vinaigrette ingredients until well combined. Taste and adjust the dressing to your preference. Set aside.
- In a large bowl, combine the salad ingredients, then drizzle the desired amount of vinaigrette on top. Toss to combine. Serve immediately.
Nutrition Facts : Calories 286 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 184 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
OFF-WHITE SALAD WITH CITRUS-BALSAMIC VINAIGRETTE
Provided by Food Network
Categories appetizer
Time 45m
Yield 8 appetizer servings
Number Of Ingredients 17
Steps:
- For the pears: Melt the butter in a deep, wide pot over medium heat. Add the prosecco and bring to a simmer. Add the pears and simmer until tender, about 15 minutes. Remove the pears from the liquid and let cool.
- For the pecans: Melt the butter in a large skillet over medium heat. Add the brown sugar and cook, stirring, until the sugar is dissolved. Add the pecans and stir to coat. Simmer the pecans in the sugar mixture, about 5 minutes. Remove from the heat and transfer to a piece of parchment paper and let cool. Chop the pecans and set aside.
- For the dressing: In a bowl, combine the oil, orange juice, vinegar and parsley. Season with salt and pepper and whisk together. Taste and adjust the seasoning if needed.
- For the salad: Heat a large skillet over medium heat. Add a swirl of olive oil and the pancetta. Cook, stirring occasionally, until the pancetta is crisp. Transfer the pancetta to paper towel-lined plate to drain the fat.
- Tear the frisee into bite-size pieces into a large bowl and add the celery leaves and fennel. Add the pears. Pour in enough dressing just to coat and toss to combine. Taste and add more dressing if desired.
- Divide the salad among plates and garnish with a few pieces of pancetta and chopped pecans. Using a vegetable peeler, shave a few pieces of Parmesan over each salad.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
CITRUS SALAD WITH POMEGRANATE
Posted here for ZWT5 and for safekeeping....can not wait to try this one. What a wonderful summer salad idea. From The Mexican Cookbook.
Provided by FolkDiva
Categories Citrus
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the pomegranate into quarters, then press back the outer skin to push the seeds out into a bowl.
- Using a sharp knife, cut a slice off the top and bottom of the grapefruit, then remove the peel and pith, cutting downward. Cut out the segments from between the membranes, then add to the pomegranate.
- Finely grate the rind of half an orange and set aside. Using a sharp knife, cut a slice off the top and bottom of both oranges, then remove the peel and pith, cutting downward and being careful to retain the shape of the oranges. Slice horizontally into slices, then cut into quarters. Add the oranges to the pomegranate and grapefruit and stir to mix well.
- Combine the orange rind with the lime rind, garlic, vinegar, lime juice, sugar and mustard in a nonmetallic bowl. Season to taste, then whisk in the oil.
- Cut the avocado in half lengthwise and twist the 2 halves in opposite directions to separate. Stab the pit with the point of a sharp knife and lift out. Carefully peel off the skin, dice the flesh, and toss in lime juice to prevent discoloration.
- Place the lettuce in a serving bowl. Top with the fruit and avocado then pour over the dressing and toss. Garnish with the onion and serve immediately.
EASY POMEGRANATE VINAIGRETTE
This sweet tart pomegranate vinaigrette is a fruity dressing that makes any salad irresistible! Use it in all your favorite salad recipes.
Provided by Sonja Overhiser
Categories Essentials
Time 5m
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together the pomegranate juice, Dijon mustard, red wine vinegar, maple syrup, and kosher salt.
- Slowly whisk in the olive oil 1 tablespoon at a time until fully combined and an emulsion forms. The dressing can be stored in the refrigerator for up to 2 weeks. Before serving, let it stand on the counter for a few minutes until it comes to room temperature and shake well before serving.
SPINACH AND PERSIMMON SALAD WITH CITRUS DRESSING
Spinach and Persimmon Salad with Citrus Dressing combines a sweet fuyu persimmon and strawberries with salty feta cheese and pistachios in a spinach salad lightly dressed with a citrus marmalade-based dressing.
Provided by Tamara Andersen
Categories Salads
Time 15m
Number Of Ingredients 11
Steps:
- Combine salad dressing ingredients in a blender. Pulse until smooth and emulsified.
- In a salad bowl, combine spinach, strawberries, and persimmon slices. Sprinkle with pistachios, feta, and pomegranate arils (if using).
- Drizzle with salad dressing and toss just before serving.
Nutrition Facts : Calories 297 kcal, Protein 4 g, Carbohydrate 44 g, Fat 14 g, ServingSize 1 serving
SPINACH CITRUS SALAD
This salad tastes as good as it looks. The dressing is very easy to prepare in a jar.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large salad bowl, combine the spinach, oranges, grapefruit and onion., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Serve immediately.
Nutrition Facts : Calories 209 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 4g fiber), Protein 3g protein.
SPINACH SALAD WITH CITRUS VINAIGRETTE
Steps:
- Combine all the ingredients for the Citrus Vinaigrette in a jar or a tight-sealing plastic container. Shake to blend.
- Combine the spinach, orange segments, almonds, red onion, salt, and pepper in a large bowl. Toss with the Citrus Vinaigrette. Serve on individual plates, topped with 1 or 2 Parmesan Frico.
- Note
- To cut orange segments, first use a small sharp knife to cut off the top and bottom of the orange. Stand the orange on one of the cut ends and make long, straight cuts to slice away all of the peel and white pith. Hold the peeled orange in your palm and cut on each side of the membranes to free the segments.
SPINACH & FRUIT SALAD WITH POMEGRANATE-CITRUS VINAIGRETTE
Make and share this Spinach & Fruit Salad With Pomegranate-Citrus Vinaigrette recipe from Food.com.
Provided by Jacquelyn Horne
Categories Citrus
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In small mixing bowl, whisk together pomegranate juice, olive oil, apple cider vinegar, orange juice, sugar and salt. Pour mixture into small carafe; set aside.
- Remove seeds from pomegranate, reserving seeds and discarding remainder.
- Divide spinach among four salad plates.
- Top each with pear slices, mandarin oranges, pomegranate seeds, & walnut pieces.
- Drizzle with 2 to 3 tablespoons of vinaigrette dressing. Garnish with orange curls. Serve immediately.
Nutrition Facts : Calories 333.4, Fat 20.9, SaturatedFat 2.4, Sodium 314.9, Carbohydrate 37.2, Fiber 7.1, Sugar 26.4, Protein 4.9
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