Chopped Herb Pomegranate Salad Recipes

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CHOPPED HERB & POMEGRANATE SALAD



Chopped herb & pomegranate salad image

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

juice and zest 1 lemon
1 tbsp pomegranate molasses
1 tbsp olive oil
1 tsp sugar
2 Mediterranean cucumber (or 1 regular), deseeded and finely chopped
2 large tomatoes , deseeded and finely chopped
110g tub pomegranate seeds (or seeds from 1 pomegranate)
small bunch parsley , chopped
small bunch dill , chopped
small bunch mint , all chopped

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 With Herbs image

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

1 small head cabbage, shredded
4 medium carrots, chopped
4 small celery stalks, chopped
1 pound haricots verts, trimmed,steamed, cooled and chopped
1 red onion, chopped
2 medium cucumbers, peeled,seeded and chopped
2 bell peppers, cored, seededand chopped
1 cup chopped parsley, basil,dill, chervil, mint or(preferably) an assortment
1/2 cup olive oil
3 tablespoons sherry vinegar or lemonjuice, or more to taste
Salt and black pepper to taste

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



Quinoa, Herb & Pomegranate Salad image

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

5 1/2 ounces quinoa
1 vegetable bouillon cube
2 1/2 ounces pine nuts
1 pomegranate, seeds removed
1/2 ounce mint, chopped
1/2 ounce cilantro, chopped
1 lime, juiced
4 tablespoons extra-virgin olive oil

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



Chopped Herb Salad With Farro image

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

2 cups chopped fresh flat-leaf parsley (from 2 large bunches)
1/4 cup chopped fresh mint
1 cup chopped arugula or a mix of arugula and other herbs
3/4 pound (2 large) ripe tomatoes, very finely chopped
1 bunch scallions, finely chopped
1 cup cooked farro or spelt
1 teaspoon ground sumac
Juice of 1 to 2 large lemons, to taste
Salt to taste
1/4 cup extra-virgin olive oil
Small leaves from 1 romaine lettuce heart, leaves separated, washed and dried (optional)

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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Top Asked Questions

How do you make a pomegranate salad?
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.
What do you put in your salad?
Add cucumbers, tomatoes, deseeded and finely chopped, pomegranate seeds and parsley, dill and mint. Toss everything together and serve.
How do you make Farro salad at home?
Preparation 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.

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