Apple And Butter Lettuce Salad With Pomegranate Seeds Recipes

POMEGRANATE APPLE SALAD (PARVE) RECIPE

Pomegranate Apple Salad (Parve) Recipe image

This is a recipe for pomegranate apple salad with a poppy seed dressing that's perfect for Rosh Hashanah and other fall celebrations.

Provided by Giora Shimoni

Categories Dinner Lunch Salad

Time 15m

Yield 4

Number Of Ingredients 12

Ingredients

For the Dressing:
3 tablespoons white wine vinegar or unseasoned rice vinegar
1/4 cup, plus 2 tablespoons sugar
1/2 teaspoon salt ( kosher or sea salt )
1/2 teaspoon dry mustard (or substitute prepared Dijon mustard)
1/4 to 1/3 cup onion (from about 1/2 small onion, peeled and chopped)
1/2 cup canola oil (or other neutral-flavored oil such as grapeseed, or use extra virgin olive oil if you prefer)
1 3/4 teaspoons poppy seeds
For the Salad:
1 large head of lettuce (or 5-ounce package mixed baby lettuce, rinsed and spun dry)
1 pomegranate (seeded)
1 large green apple (cored and sliced or chopped)

Steps:

Gather the ingredients.
In a blender or mini food processor, combine the vinegar, sugar, salt, mustard, and onion. Pulse several times until well blended. With the machine running, slowly add the oil in a thin stream and blend until emulsified.
Pour dressing into a jar or cruet. Add the poppy seeds and shake well to combine. Store in the refrigerator, shaking well before serving.
Gather the ingredients.
Place the lettuce in a large bowl or arrange on a deep, wide serving platter.
Sprinkle with the pomegranate seeds and add the apple slices or cubes.
Just before serving, drizzle with about 1/4 of the poppy seed dressing and toss gently. Serve the remaining dressing on the side so guests can add more if desired.

Nutrition Facts : Calories 504 kcal, Carbohydrate 60 g, Cholesterol 0 mg, Fiber 11 g, Protein 5 g, SaturatedFat 2 g, Sodium 309 mg, Sugar 47 g, Fat 30 g, ServingSize 4 servings, UnsaturatedFat 0 g

BUTTER LETTUCE, MACHE AND POMEGRANATE SEEDS DRESSED WITH CHAMPAGNE VINAIGRETTE

Butter Lettuce, Mache and Pomegranate Seeds Dressed with Champagne Vinaigrette image

Provided by Food Network

Time 10m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 small shallot, finely chopped
3 tablespoons Champagne vinegar
1/3 cup olive oil
Kosher salt and freshly ground black pepper
1 (4-ounce) package mache
2 small heads butter lettuce
1/4 cup pomegranate seeds

Steps:

Add shallot and vinegar to a small bowl. Slowly whisk in olive oil to emulsify. Season to taste with salt and pepper.
Add mache and butter lettuce to each plate. Dress with the vinaigrette right before serving. Garnish each serving with pomegranate seeds.
You can substitute dried cranberries if you cannot find pomegranate. Dress the salad right before serving. If you serve it too early, it will get soggy for your guests.

BUTTER LETTUCE WITH APPLES, WALNUTS, AND POMEGRANATE SEEDS

Butter Lettuce with Apples, Walnuts, and Pomegranate Seeds image

Provided by Robert Aikens

Categories Salad Fruit Leafy Green Nut Appetizer Vegetarian Lunch Apple Tree Nut Walnut Pomegranate Lettuce Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

Vinaigrette:
2 tablespoons cider vinegar
1 tablespoon honey
1 tablespoon finely chopped shallot
1 1/2 teaspoons Dijon mustard
1/3 cup vegetable oil
Kosher salt and freshly ground black pepper
Salad:
2 heads of butter lettuce leaves, gently torn
1 1/2 cups store-bought glazed walnuts
1 Honeycrisp or Fuji apple, quartered, cored, thinly sliced
Kosher salt and freshly ground black pepper
1 cup pomegranate seeds
1/4 cup tarragon leaves
1/2 cup crumbled Stilton or Maytag blue cheese (about 2 ounces)

Steps:

For vinaigrette:
Whisk first 4 ingredients in a medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
For salad:
Place lettuce in a large bowl. Add vinaigrette, walnuts, and apple; toss to coat. Season with salt and pepper. Garnish with pomegranate seeds, tarragon, and cheese.

APPLE AND BUTTER LETTUCE SALAD WITH POMEGRANATE SEEDS

Apple and Butter Lettuce Salad With Pomegranate Seeds image

Crisp fresh and so delicate with the Butter Lettuce. Quick and easy to put together. One of my family's favorites. Easily made into a meal with some roasted chicken or other meat added to it. From January '12 Bon Appetit magazine.

Provided by DDW7976

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons cider vinegar
1 tablespoon honey
1 tablespoon shallot, finely chopped
1 1/2 teaspoons Dijon mustard
1/3 cup vegetable oil
salt & freshly ground black pepper (Kosher)
2 heads butter lettuce, leaves gently torn
1 1/2 cups glazed walnuts, I use pecans but any other nut would be good
1 apple, quartered cored and thinly sliced (Honeycrisp or Fuji)
1 cup pomegranate seeds
1/2 cup blue cheese, crumbled (Stilton or Maytag)
1/4 cup tarragon leaf (I don't use)

Steps:

Vinaigrette:.
Wisk vinegar, honey, shallot, and mustard in medium bowl.
Gradually wisk in oil.
Season with salt and pepper.
Salad:.
Place torn lettuce in a large bowl.
Add vinaigrette, nuts, and apple.
Toss to coat.
Garnish with pomegranate seeds, tarragon (if using) and cheese.

Nutrition Facts : Calories 603.2, Fat 52.6, SaturatedFat 8.3, Cholesterol 12.7, Sodium 265.4, Carbohydrate 28.5, Fiber 6.9, Sugar 17, Protein 12.8

APPLE LETTUCE SALAD

Apple Lettuce Salad image

Apples and lettuce pair up in this colorful and crunchy salad that you can make ahead for a gathering. The sweet and tangy vinaigrette dressing coats the apple nicely and keeps them from turning brown. -Marlene Muckenhirn, Delano, Minnesota

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1/2 cup unsweetened apple juice
2 tablespoons lemon juice
2 tablespoons cider vinegar
2 tablespoons canola oil
4-1/2 teaspoons brown sugar
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
Dash ground nutmeg
1 medium red apple, chopped
1 medium green apple, chopped
6 cups torn green leaf lettuce
6 cups torn red leaf lettuce

Steps:

In a large salad bowl, whisk the first 10 ingredients until blended. Add apples; toss to coat. Place lettuce over apple mixture (do not toss). Refrigerate; toss just before serving.

Nutrition Facts : Calories 50 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

QUICK APPLE LETTUCE SALAD

Quick Apple Lettuce Salad image

"THIS REFRESHING SALAD goes nicely with Mom's 'famous' chicken. She tells me she found she could get her children to eat lots of lettuce when it was combined with apples, nuts and mayonnaise."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4-6 servings.

Number Of Ingredients 9

Ingredients

3 cups torn lettuce
2 unpeeled red apples, diced
1/2 cup diced celery
1/4 cup raisins
1/4 cup chopped walnuts
DRESSING:
1/2 cup Miracle Whip
2 tablespoons pineapple juice
1 tablespoon sugar

Steps:

In a large salad bowl, toss lettuce, apples, celery, raisins and walnuts. In a small bowl or jar with a tight fitting lid, combine dressing ingredients; mix or shake until well blended. Pour over salad and toss. Serve immediately.

Nutrition Facts :

BUTTER-LETTUCE SALAD WITH BUTTERMILK AND HERBS

Butter-Lettuce Salad with Buttermilk and Herbs image

Feeling a bit stuffed after the big holiday meal? Pass around a tangy and refreshing salad like this one; it will reset appetites and get everyone excited for dessert.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 9

Ingredients

1/2 cup low-fat buttermilk
1 tablespoon crème fraîche or sour cream
Finely grated zest of 1 lemon (1 teaspoon), plus 3 tablespoons fresh juice
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
4 heads butter lettuce, such as Boston or Bibb, outer leaves separated, hearts left whole
1 fennel bulb, halved lengthwise, cored, and very thinly sliced crosswise (1 cup), plus 2 tablespoons finely chopped fronds
2 tablespoons finely chopped fresh parsley leaves
2 teaspoons finely chopped fresh marjoram or oregano

Steps:

In a large bowl, whisk together buttermilk, crème fraîche, and lemon juice; generously season with salt and pepper. Slowly whisk in oil. Gently toss lettuce leaves and hearts and sliced fennel with dressing, then add half each of fennel fronds, parsley, and marjoram and toss again.
Arrange salad on a platter; sprinkle with lemon zest and remaining fennel fronds and herbs. Season to taste. Serve immediately.

POMEGRANATE & APPLE SALAD

Pomegranate & Apple Salad image

Nice combination of greens and sweet fruit, with some walnuts and celery for extra crunch. This is refreshing, healthy, a little different, and delicious! Found this recipe at drbenkim.com. The amounts are just estimates. Feel free to throw in a little extra of whatever you like, or happen to have more of!

Provided by Yogi8

Categories Apple

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 pomegranate, seeded
1 apple, chopped
1/3 cup walnuts
2 -4 cups greens, i like to rip them into smaller pieces if they're large (spinach, romaine, field greens, etc)
1 celery rib, chopped
2 tablespoons orange juice
1 teaspoon honey, raw if you have it

Steps:

Mix pomegranate seeds, apple, walnut, celery and greens in a big bowl.
Mix together honey and juice, then pour onto salad mixture and toss.

Nutrition Facts : Calories 117.8, Fat 6.6, SaturatedFat 0.6, Sodium 9.8, Carbohydrate 15.2, Fiber 1.9, Sugar 12.4, Protein 2.1

APPLE AND BITTER LETTUCES SALAD

Apple and Bitter Lettuces Salad image

You can use a mix of lettuces for this salad, and you can also add some milder lettuce. My favorite combination is endive, radicchio and arugula. It is a simple salad with wonderful contrasts. Dice the apples small.

Provided by Martha Rose Shulman

Categories dinner, lunch, quick, salads and dressings, appetizer

Time 10m

Yield Serves 4 to 6

Number Of Ingredients 12

Ingredients

1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
Salt to taste
1 scant teaspoon Dijon mustard
1 small garlic clove, puréed
1/4 cup extra virgin olive oil or grapeseed oil
2 tablespoons walnut oil
4 to 5 cups mixed bitter and pungent lettuces, such as endive, radicchio, arugula, frisee, or 3 to 4 cups bitter lettuces and 1 to 2 cups torn up milder lettuce such as bibb or romaine
1 large or 2 smaller tart apples, such as a Braeburn or Pink Lady, cored and cut into very small dice (1/2 to 1/4 inch)
1 tablespoon chopped fresh tarragon
1/4 cup toasted cashews or broken walnuts or pecans (lightly toasted if desired)

Steps:

In a small measuring cup or bowl, whisk together lemon juice, vinegars, salt, Dijon mustard and garlic. Whisk in oils. Taste and adjust salt.
Combine lettuces, apples, tarragon and nuts in a salad bowl. Toss with the dressing and serve.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 169 milligrams, Sugar 3 grams, TransFat 0 grams

ESCAROLE AND BUTTER LETTUCE SALAD WITH POMEGRANATE SEEDS AND HAZELNUTS

Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts image

Provided by Cristina Ceccatelli Cook

Categories Salad Appetizer Side Vegetarian Quick & Easy Low Cal High Fiber Dinner Family Reunion Low Cholesterol Pomegranate Hazelnut Escarole Lettuce Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 15

Ingredients

Citrus dressing:
1/4 cup Champagne vinegar or white wine vinegar
1/4 cup fresh orange juice
1 1/2 teaspoons fresh lemon juice
1 teaspoon fresh lime juice
1 teaspoon finely grated lemon peel
1 teaspoon finely grated lime peel
1 teaspoon finely grated orange peel
1/2 cup grapeseed oil or olive oil
Salad:
1 large head of escarole, coarsely torn
1 head of butter lettuce, coarsely torn
1 Granny Smith apple, quartered, cored, thinly sliced
1 cup fresh pomegranate seeds
2/3 cup hazelnuts, toasted , husked

Steps:

Citrus dressing:
Combine vinegar and next 6 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
Salad:
Mix all ingredients in very large bowl. Toss with enough dressing to coat.

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