POMEGRANATE BALSAMIC DRESSING RECIPES
POMEGRANATE HOLIDAY SALAD RECIPE | KATIE LEE BIEGEL | FOOD ...
Provided by Katie Lee Biegel
Categories side-dish
Total Time 15 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Toss the arugula, walnuts, fennel, orange segments, pomegranate seeds and onions together in a large bowl.
- Whisk together the Dijon, vinegar and orange juice in a small bowl. Whisk in the oil. Season with salt and pepper.
- Drizzle the salad with the dressing to taste. Garnish with fennel fronds and serve immediately.
Nutrition Facts : Calories 212, FatContent 12 grams, SaturatedFatContent 2 grams, CholesterolContent 0 milligrams, SodiumContent 199 milligrams, CarbohydrateContent 26 grams, FiberContent 6 grams, ProteinContent 3 grams, SugarContent 17 grams
FALL SALAD RECIPE | TYLER FLORENCE | FOOD NETWORK
Provided by Tyler Florence
Categories appetizer
Total Time 21 minutes
Prep Time 20 minutes
Cook Time 1 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.
- Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.
- Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.
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