Mounds Cherry Pomegranate Salad Recipes

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CHERRY AND POMEGRANATE SHERBET



Cherry and Pomegranate Sherbet image

Provided by Ree Drummond : Food Network

Categories     dessert

Time P1DT35m

Yield 6 servings

Number Of Ingredients 6

3 cups fresh or frozen cherries, pitted
1 cup sugar
1/2 cup pomegranate juice
1 1/2 cups whole milk
1 tablespoon heavy cream
Juice of 1 lemon

Steps:

  • Add the cherries to a saucepan with the sugar and pomegranate juice. Bring to a slow boil and cook until the cherries are soft and the liquid is syrupy, 15 to 20 minutes. Cool to room temperature.
  • Add the cherries and juice to a blender or food processor. Blend until smooth, stopping short of totally liquefying it if you'd like a little pulp. Add the milk, cream and lemon juice and blend briefly. Freeze according to your ice cream maker's instructions, and then transfer to an airtight freezer container and freeze for at least 24 hours before serving.
  • Scoop into a pretty glass and serve. If you're feeling dangerous, mix with a little cold white wine for a delicious "milkshake." Just don't tell anyone I told you to do that.

CHERRY TOMATO SALAD



Cherry Tomato Salad image

This recipe was passed on by a friend and has been passed on to many more friends. It is a colorful and delicious salad served in a self made vinaigrette. Always an excellent choice when entertaining for dinner.

Provided by Keren

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 10

40 cherry tomatoes, halved
1 cup pitted and sliced green olives
1 (6 ounce) can black olives, drained and sliced
2 green onions, minced
3 ounces pine nuts
½ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon white sugar
1 teaspoon dried oregano
salt and pepper to taste

Steps:

  • In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
  • In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
  • In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.

Nutrition Facts : Calories 341 calories, Carbohydrate 12.6 g, Fat 32.2 g, Fiber 3.3 g, Protein 5.1 g, SaturatedFat 4.5 g, Sodium 939.9 mg, Sugar 2.8 g

POMEGRANATE GELATIN



Pomegranate Gelatin image

As a former home economics teacher, I like to surprise family and friends with recipes that are a little more special. This salad combines sweet and tart tastes. -Deidre Hobbs, Redding, California

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 7

2 packages (3 ounces each) raspberry gelatin
2 cups boiling water
1 cup cold water
1-1/2 cups pomegranate seeds (about 2 pomegranates)
1 can (8 ounces) crushed pineapple, drained
1/2 cup sour cream
1/2 cup mayonnaise

Steps:

  • In a large bowl, dissolve gelatin in boiling water. Stir in cold water, pomegranate seeds and pineapple. Pour into an 11x7-in. dish. Refrigerate until firm. , Combine sour cream and mayonnaise; spread over gelatin. Refrigerate until serving.

Nutrition Facts : Calories 194 calories, Fat 11g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 106mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 2g protein.

MICHIGAN CHERRY SALAD



Michigan Cherry Salad image

This recipe reminds me what I love about my home state: picking apples with my children, buying greens at the farmers market and tasting cherries on vacations. -Jennifer Gilbert, Brighton, Michigan

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

7 ounces fresh baby spinach (about 9 cups)
3 ounces spring mix salad greens (about 5 cups)
1 large apple, chopped
1/2 cup coarsely chopped pecans, toasted
1/2 cup dried cherries
1/4 cup crumbled Gorgonzola cheese
1/4 cup fresh raspberries
1/4 cup red wine vinegar
3 tablespoons cider vinegar
3 tablespoons cherry preserves
1 tablespoon sugar
2 tablespoons olive oil

Steps:

  • In a large bowl, combine the first 6 ingredients., Place raspberries, vinegars, preserves and sugar in a blender. While processing, gradually add oil in a steady stream. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 172 calories, Fat 10g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 78mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

YOTAM OTTOLENGHI'S TOMATO AND POMEGRANATE SALAD



Yotam Ottolenghi's Tomato and Pomegranate Salad image

Here is a dish that melds the best flavors of summer into a robust salad. Yotam Ottolenghi calls for cherry tomatoes, but summer's best tomatoes would also be right at home among the feta, mint and za'atar, the Middle Eastern spice blend. Serve it alongside grilled meat, preferably in the back yard, summer nipping at the heels.

Provided by Sam Sifton

Categories     salads and dressings, side dish

Time 30m

Yield Serves 6

Number Of Ingredients 11

2 pints mixed small or cherry tomatoes, of varying colors
2 teaspoons za'atar
3 1/2 tablespoons extra-virgin olive oil
Seeds from 1 pomegranate
1/2 yellow bell pepper, seeds removed and very thinly sliced
1/2 small red onion, peeled and very thinly sliced
1/3 cup loosely packed fresh basil leaves, torn into pieces
1/3 cup loosely packed fresh mint leaves, torn into pieces
1 1/2 teaspoons freshly squeezed lemon juice
Flaky sea salt
3 1/2 ounces manouri or feta cheese, broken into small chunks

Steps:

  • Halve or quarter the tomatoes so that they are all roughly the same size, and place them in a large mixing bowl.
  • Mix the za'atar with 1 1/2 tablespoons of olive oil, and set aside.
  • To the bowl with tomatoes, add the pomegranate seeds, sliced pepper and onion, the herbs, lemon juice, the remaining 2 tablespoons of oil and 1 teaspoon of salt. Gently mix the salad, then transfer it to a large shallow bowl or serving platter, and dot it with the cheese. Drizzle the za'atar mixture over the salad and serve.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 399 milligrams, Sugar 4 grams

ARUGULA SALAD WITH POMEGRANATE MOLASSES



Arugula Salad with Pomegranate Molasses image

This salad is fresh, tangy, and easy to make. Add pomegranate seeds if you like.

Provided by Saba

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 10m

Yield 2

Number Of Ingredients 8

⅓ cup freshly squeezed lemon juice
1 tablespoon pomegranate molasses
1 tablespoon white vinegar
1 teaspoon sumac powder
salt and ground black pepper to taste
1 cup halved cherry tomatoes
2 cups arugula leaves
¼ cup walnut halves

Steps:

  • Whisk lemon juice, pomegranate molasses, vinegar, sumac, salt, and black pepper together in a small bowl to make the dressing.
  • Mix cherry tomatoes, arugula leaves, and walnut halves together in a large bowl. Pour dressing into bowl and toss salad well to coat.

Nutrition Facts : Calories 131.6 calories, Carbohydrate 10.2 g, Fat 10.2 g, Fiber 2.6 g, Protein 3.7 g, SaturatedFat 1 g, Sodium 90.7 mg, Sugar 1.8 g

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