Tossed Green Salad With Grapefruit Pomegranate Dressing Food

TOSSED GREENS WITH GRAPEFRUIT VINAIGRETTE

Steps:

• In tightly covered container, shake all vinaigrette ingredients until well blended.
• In large serving bowl, mix lettuce, escarole, radicchio and onion. Top with grapefruit sections and pomegranate seeds. Just before serving, add vinaigrette; toss gently to coat.

GREEN SALAD WITH THE ULTIMATE FRENCH VINAIGRETTE

Steps:

• In a two-cup glass measure, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly add the olive oil and continue whisking until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve.

GRAPEFRUIT, MUSTARD GREEN, AND DATE SALAD

Steps:

• Stir together shallot and lime juice in a small bowl and let stand 5 minutes. Whisk in oil, sugar, and salt.
• Cut peel and any white pith from grapefruit with a sharp knife, then cut sections free from membranes. Toss mustard greens with dates in a large bowl.
• Just before serving, toss greens with dressing and salt to taste. Divide salad between 2 plates and top with grapefruit sections.

TOSSED GREEN SALAD

Steps:

• In a large bowl, combine greens, cucumber, peas, onions and celery. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat.

TOSSED GREEN SALAD WITH GRAPEFRUIT-POMEGRANATE DRESSING

Steps:

• In a small non-reactive bowl, whisk together the grapefruit juice, pomegranate molasses, lemon juice, black pepper, salt and sugar.
• Add mayonnaise and oil. Whisk until smooth and creamy. Dressing is best prepared at least an hour in advance. Before serving, taste and adjust seasonings if necessary.
• In a large bowl, toss together all salad ingredients except for the slivered almonds.
• Divide equally among 4 salad plates.
• Drizzle the salad dressing over salads. Garnish with the slivered almonds.

TOSSED GREEN SALAD WITH GORGONZOLA & PEAR DRESSING

Steps:

• To prepare the dressing:
• In a blender or food processor, puree the.
• drained pear halves with the lemon juice, vinegar, olive oil, salt and pepper until very smooth and silky.
• Transfer to a jar, cover andrefrigerate.
• To prepare the salad: Place the chopped walnuts in a small dry skillet. Toast over medium heat about 4 minutes, until fragrant. Remove from the pan and set aside.
• Place the salad mix in a bowl and cover with a paper towel. Refrigerate until ready to serve.
• Peel the tough outer skin from the bell pepper with a vegetable peeler. You probably won't be able to get all of the peeling off, especially in the crevices of the pepper. Stem, seed and finely sliver the pepper; put.
• into the bowl with the salad.
• Just before serving, core and dice the pear and add to the salad with the walnuts and Gorgonzola. Add the dressing, toss to coat and serve.

SALAD GREENS WITH GRAPEFRUIT AND GOAT CHEESE

Steps:

• Whisk together the vinegar, honey, salt, pepper and olive oil. Set aside.
• Toss the greens with the grapefruit, cheese and red onion. Pour on the vinaigrette and toss to coat evenly. Serve immediately.

GREEN SALAD WITH POMEGRANATE

Steps:

• In a medium bowl, whisk together vinegar, orange juice, orange zest, and pomegranate molasses; slowly whisk in olive oil to form an emulsion. Season vinaigrette with salt and pepper.
• Place greens and pomegranate seeds in a large bowl; drizzle with vinaigrette and toss to combine.

TOSSED GREEN SALAD

Steps:

• In a large bowl, toss together lettuce, cucumbers, onion, and olives. Season lightly with salt and pepper. Drizzle with vinegar and oil; toss to combine. Serve immediately.