GREEN SALAD WITH POMEGRANATE SEEDS RECIPE RECIPES

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WINTER GREENS SALAD WITH POMEGRANATE & KUMQUATS RECIPE ...



Winter Greens Salad with Pomegranate & Kumquats Recipe ... image

Kumquats deliver a piquant burst of citrus, especially when eaten skins, seeds and all. Here we toss them with a trio of greens for their vivid orange color as much as their zestiness. Pomegranate seeds and pistachios bring a jewel­like finish.

Provided by Judith Fertig

Categories     Healthy Vegetarian Kale Recipes

Total Time 35 minutes

Number Of Ingredients 14

6 tablespoons pomegranate juice
½ teaspoon orange zest
1?½ tablespoons orange juice
1?½ teaspoons cornstarch
1?½ teaspoons sugar
? teaspoon garlic salt
¼ cup extra-virgin olive oil
2 heads Belgian endive, trimmed, leaves separated
1 small head radicchio, torn into small pieces
5 cups baby bitter greens, such as kale, arugula and/or frisée
1 cup pomegranate arils or raspberries
½ cup kumquats, thinly sliced, or orange segments
¼ cup toasted walnuts
¼ cup toasted pepitas or pistachios

Steps:

  • Combine pomegranate juice, orange zest, orange juice, cornstarch, sugar and garlic salt in a small saucepan and whisk well. Heat over medium-high heat, whisking constantly, until the mixture begins to boil, darkens and turns more translucent, about 5 minutes. Remove from heat and let cool to room temperature, about 20 minutes. Whisk in oil.
  • Arrange endive, radicchio and baby greens on a platter. Top with pomegranate arils (or raspberries) and kumquats (or oranges) and drizzle with the dressing. Sprinkle with walnuts and pepitas (or pistachios).

Nutrition Facts : Calories 336.6 calories, CarbohydrateContent 27.9 g, CholesterolContent 62 mg, FatContent 13 g, FiberContent 6.3 g, ProteinContent 29.7 g, SaturatedFatContent 2.1 g, SodiumContent 644.2 mg, SugarContent 16.3 g

GREEN LEAF LETTUCE, POMEGRANATE, AND ALMOND SALAD RECIPE ...



Green Leaf Lettuce, Pomegranate, and Almond Salad Recipe ... image

Every bite of this simple, crisp salad literally bursts with flavor. With each bite, you get a splash of juice and the crunch of nuts.

Provided by EPICURIOUS.COM

Total Time 30 min

Cook Time 30 min

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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