Chopped Herb Pomegranate Salad Recipes
CHOPPED HERB & POMEGRANATE SALAD
A deep green side salad of parsley, dill and mint scattered with sweet fruit and crunchy cucumber
Provided by Cassie Best
Categories Side dish
Time 15m
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the lemon zest and juice, pomegranate molasses, olive oil, sugar and some seasoning.
- Add cucumbers, tomatoes, deseeded and finely chopped, pomegranate seeds and parsley, dill and mint. Toss everything together and serve.
Nutrition Facts : Calories 87 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein
CHOPPED SALAD WITH HERBS
Chopped Salad: Here's one excellent excuse to spend some time at the farmers' market. This salad, prepared by Mark Bittman and Sam Sifton for a holiday feast, is chock-full of fresh vegetables and worth the prep time. Hunt down a few different herbs to give the salad a complex flavor and aroma. One herb will do in a pinch, but don't skimp if you don't have to.
Provided by Mark Bittman And Sam Sifton
Categories salads and dressings
Time 5m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Combine vegetables in a bowl with the herbs. Pour the olive oil and vinegar over all and sprinkle lightly with salt and pepper. Toss the ingredients, then taste and adjust the seasoning.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 748 milligrams, Sugar 9 grams
QUINOA, HERB & POMEGRANATE SALAD
A new way to use all-round wonder ingredient quinoa in a tasty, low Gi supper for two. Add chopped dried apricots instead of the pomegranate. Or try adding some cooked shredded chicken.
Provided by English_Rose
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cook the quinoa according to pack instructions adding the vegetable bouillon cube to the cooking water. Leave to cool, then break up with a fork.
- Meanwhile, toast the pine nuts in a dry frying pan until lightly golden. Mix the pine nuts, pomegranate seeds, herbs, lime juice and 4 tbsp oil through the quinoa.
- Serve.
Nutrition Facts : Calories 838.2, Fat 56.2, SaturatedFat 6, Sodium 26.1, Carbohydrate 76.4, Fiber 8, Sugar 14.7, Protein 16.5
CHOPPED HERB SALAD WITH FARRO
This dish is modeled on a Middle Eastern tabouli. Add just one cup of cooked farro or spelt to a generous mix of chopped parsley, mint, arugula and other herbs like basil or dill. Notice that I'm calling this dish a chopped herb salad with farro and not a farro salad with chopped herbs. It's modeled on an authentic Middle Eastern tabouli, which should be all about the parsley, with just a small amount of bulgur. I add just one cup of cooked farro or spelt to a generous mix of chopped parsley, mint, arugula and other herbs like basil or dill. There are also chopped tomatoes in the mix, all of it tossed with lemon juice and olive oil.
Provided by Martha Rose Shulman
Categories dinner, lunch, snack, salads and dressings, vegetables, appetizer, side dish
Time 30m
Yield Serves 6
Number Of Ingredients 11
Steps:
- In a large bowl, combine parsley, mint, arugula and/or other herbs, tomatoes, scallions, farro, sumac, lemon juice and salt to taste. Refrigerate for 2 to 3 hours so the farro marinates in the lemon juice.
- Add olive oil, toss together, taste and adjust seasonings. The salad should taste lemony. Add more lemon juice if it doesn't. Serve with lettuce leaves if desired.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 10 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 381 milligrams, Sugar 3 grams
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