Fresh Fruit Salad With Pomegranate Recipes
FRESH FRUIT SALAD WITH POMEGRANATE
The brightly colored fruits in this salad will perk up your morning. This is such a wonderful & easy dish to make get-togethers.-Laura Brodine, Colorado Springs, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine pomegranate juice and sugar. Bring to a boil; cook until liquid is reduced by half. Stir in tangerine zest; cool to room temperature., In a large bowl, combine the remaining ingredients. Pour pomegranate mixture over fruit; toss gently to coat. Serve immediately with a slotted spoon.
Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 3g fiber), Protein 1g protein.
FRUIT SALAD
Orange-fleshed fruits, blueberries and pomegranate are all known to be supercharged with antioxidants, which scientists and dietitians say are good for us. Well, they might or might not be right, but any way you mix it, a salad of fresh mango, blueberries and pomegranate seeds, squirted with a little fresh lime juice, makes you feel good. I know all the vitamins are most present when the salad is freshly made, but I like to have a container of this ready in the fridge. It tastes so juicily wonderful and looks so beautiful that you would never know there was any reason to eat it save for the pleasure alone.
Provided by Nigella Lawson
Categories easy, quick, salads and dressings
Time 10m
Yield 1 to 2 servings
Number Of Ingredients 4
Steps:
- Cut through mango skin as if to cut mango in two, but do not cut through fruit. Peel off skin of one side.
- Cut through fruit in a crosshatch pattern, then slice down against stone so cubes of mango fall into a bowl. Repeat with other half.
- Add blueberries and pomegranate seeds to bowl, and sprinkle with lime juice. Toss well and serve.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 1 gram, Carbohydrate 44 grams, Fat 1 gram, Fiber 6 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 36 grams
FRESH FRUIT SALAD
I was looking for a light meal for brunch and decided to toss every type of fruit I had in the house into a yogurt-based salad for lunch. It went over well with my lunch guest who is a fussy eater. My sister actually asked for seconds. The nice thing about this is you make what you need at the time and don't have to bother with leftovers. However, it does keep well for a few days as long as it is refrigerated. Serve in individual dishes with crackers.
Provided by Patricia OHara
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- Toss orange, mango, blueberries, strawberries, raspberries, and banana in a large bowl. Stir yogurt and syrup into the mixture to coat evenly. Sprinkle sugar over the salad; stir to serve.
Nutrition Facts : Calories 156.2 calories, Carbohydrate 38.1 g, Cholesterol 0.9 mg, Fat 0.9 g, Fiber 6.3 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 13.5 mg, Sugar 27.8 g
FRESH FIG, APPLE, AND POMEGRANATE SALAD
Mixed greens-including spinach, arugula, leaf lettuces, and Romaine-combine with fresh figs, apples, and pomegranates to create a fresh, crunchy salad. Tossed with a creamy vinaigrette and topped with feta and sliced almonds, there is interest in every bite.
Provided by Bibi
Categories Green Salads
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- Combine vinegar, olive oil, sour cream, and Dijon mustard in a small food processor or blender. Puree until dressing has begun to blend, about 30 seconds. Add green onion and garlic; process until smooth, 30 to 45 more seconds. Season with salt and pepper.
- Place mixed greens in a large salad bowl and add vinaigrette to taste. Toss greens until coated, then divide evenly among 4 salad bowls.
- Top salads with equal amounts of fig halves, chopped apple, pomegranate seeds, almonds, and feta cheese.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 29.8 g, Cholesterol 13.2 mg, Fat 17.8 g, Fiber 5.2 g, Protein 4.6 g, SaturatedFat 4.6 g, Sodium 155 mg, Sugar 23 g
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