Spinach And Pear Salad With Pomegranate Dressing Recipes
SPINACH POMEGRANATE SALAD
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
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
SPINACH AND PEAR SALAD WITH POMEGRANATE DRESSING
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
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.
SPINACH AND PEAR SALAD WITH ROSEMARY VINAIGRETTE
Categories Salad Fruit Leafy Green Low Fat Quick & Easy Vinegar Pear Rosemary Pecan Spinach Winter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Process first 5 ingredients in blender until smooth. Pour into small bowl. Mix in herbs. Season dressing to taste with salt and pepper.
- Toss spinach and pecans in large bowl with enough dressing to coat. Divide among 4 plates. Top with sliced pears and sprinkle with cheese.
- *Available at Japanese markets and natural foods stores, and in the Asian foods section of some supermarkets.
SPINACH SALAD WITH POMEGRANATE AND PEAR
Celebrate with a seasonal favorite, Spinach Salad with Pomegranate and Pear. Our spinach salad with pomegranate balances sweet and savory in perfect proportion.
Provided by My Food and Family
Categories Home
Time 10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place spinach on large plate; top with pears, cheese and pomegranate seeds.
- Whisk vinegar, honey and mustard until blended. Gradually add oil, whisking constantly until blended.
- Drizzle prepared dressing over salad just before serving.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
SPINACH SALAD WITH PEAR DRESSING
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
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
POMEGRANATE SPINACH SALAD
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
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.
SPINACH PEAR SALAD WITH CHOCOLATE VINAIGRETTE
Tangy from balsamic and mellowed with chocolate, the light vinaigrette stays well-blended. It would add an interesting twist to berries or watermelon, too. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a microwave, melt chocolate; stir until smooth. Whisk in the vinegar, oil, honey, salt and pepper; set aside., Divide spinach among four salad plates. Top with pear, cranberries and almonds. Drizzle with dressing.
Nutrition Facts : Calories 215 calories, Fat 14g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 185mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic exchanges
SPINACH SALAD WITH POMEGRANATE CRANBERRY DRESSING
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
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
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