Tempura Stuffed Sandwiches And Spinach Salad With Pomegranate Dressing Recipes

Steps:

• To prepare salad, combine juice, molasses, olive oil, salt, and pepper in a small bowl, stirring with a whisk. Combine Croutons, juice mixture, spinach, onion, and oranges; toss well to coat. Serve immediately.
• Preheat oven to 400 degrees.
• To prepare croutons, combine first 3 ingredients in a small bowl. Place won ton strips and vegetable oil in a large zip-top plastic bag; seal and toss to coat. Open bag. Sprinkle with cumin mixture; seal and toss to coat.
• Place won ton strips in a single layer on 2 baking sheets. Bake at 400 degrees for 8 minutes or until crisp; turn strips once. Cool.

Steps:

• For the salad: Boil eggs for about 10 minutes until they are hard-boiled. Rinse with cold water and set aside until cool enough to handle. Peel hard-boiled eggs and chill.
• Fry bacon and drain on paper towels.
• For the vinaigrette: Through the feed opening of a running blender add, 1 at a time, the vinegar, pomegranate seeds, honey, salt and pepper. Leaving the blender running, add the olive oil in a slow, thin stream. Strain through a fine mesh strainer and set aside until needed.
• For the tempura and sandwiches: Heat oil in a deep-fryer to 375 degrees F, or as directed in manufacturer's instructions for similar foods.
• In a mixing bowl large enough to accommodate the stuffed sandwiches, combine flour, cornstarch, and baking powder. Add seltzer water in a stream while whisking constantly. Dip the stuffed sandwiches in the batter to coat. Add, 1 at a time, to the deep-fryer basket which has been immersed in the hot oil. Fry until golden brown and drain on paper towels.
• Chop eggs and gently toss with spinach, crumbled bacon, and avocado with enough of the dressing to coat.
• Arrange salad on plates with tempura fried stuffed sandwiches.

Steps:

• Combine 1/4 cup juice with the sugar and 1/4 teaspoon salt in a small nonstick skillet. Bring to a simmer over medium-high heat and cook, stirring occasionally, until the mixture reduces slightly, about 5 minutes. Add the walnuts and continue to cook, stirring, until the nuts are coated and dark and the liquid evaporates in the skillet, about another 5 minutes. Transfer to a baking sheet to cool. When cool, break apart with your hands.
• Meanwhile, soak the red onion in ice water for about 10 minutes; drain and pat dry. Place the baby spinach in a serving bowl and top with the onions, mushrooms, tomatoes and walnuts. In a bowl whisk the remaining 2 tablespoons juice with the vinegar, 1/4 teaspoon each salt and pepper, and then whisk in the oil. Drizzle over the salad and toss just before serving.
• Calories: 140 Fat: 10 grams Saturated Fat: 1 gram Protein: 4 grams Carbohydrates: 12 grams Sugar: 6 grams Fiber: 3 grams Cholesterol: 0 milligrams Sodium: 300 milligrams

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.

Steps:

• In 1-quart saucepan, heat pomegranate juice, honey and sugar over medium-high heat. Simmer about 5 minutes, stirring until sugar dissolves and sauce thickens slightly.
• Remove from heat; pour in heatproof glass bowl. Add mustard, soy sauce, Italian seasoning and garlic powder. While beating with whisk, slowly add olive oil, beating until well blended. Season to taste with salt and pepper. Set aside.
• Place spinach in large salad bowl. Top with onion, egg slices, bacon and tomatoes. Drizzle warm dressing over salad. Top with pomegranate seeds. Serve immediately.

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.