Mustard Green And Pomegranate Salad Recipes

POMEGRANATE AND BITTER GREEN SALAD

Steps:

• Place the walnuts in a small saute pan with the sherry and sugar. Cook over high in heat, stirring constantly with a wooden spoon until the sherry and sugar caramelize on the walnuts. Set aside to cool.
• To make dressing, mix the olive oil, balsamic vinegar, champagne, mustard, and sea salt in a mixing bowl until smooth and creamy.
• Place the lettuces into the bowl, top with the mango and pear, drizzle with about 1/2 of the dressing, and toss. Then add avocado slices, crumbled pieces of blue cheese, candied walnuts, and pomegranate seeds.
• Drizzle the remaining dressing and serve immediately.

MUSTARD GREEN AND POMEGRANATE SALAD

Steps:

• Toss mustard greens, radishes, and green onions together in a large bowl. Top with pomegranate seeds.
• Whisk olive oil, vinegar, lemon juice, and sugar together with a fork or whisk and pour over salad.

GREEN SALAD WITH MUSTARD VINAIGRETTE

Steps:

• In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Toss the greens with enough dressing to moisten and serve.
• Note: If you're worried about raw egg, eliminate it from the recipe.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

GREENS AND POMEGRANATE SALAD WITH MUSTARD VINAIGRETTE

Steps:

• Place the salad greens and carrot strips in the salad bowl.
• Cut open the pomegranate, collect the seeds and toss in with the salad greens.
• Make the dressing by tossing honey, mustard, garlic, salt, pepper and brown sugar into a food processor. Give it a whirl.
• Add the vinegars and give it another whirl.
• While the stuff is zhuzzing along in there, add the olive oil slowly through the top chute.
• Dress the salad, experience intense yumminess.

GREEN SALAD WITH POMEGRANATE

Steps:

• In a medium bowl, whisk together vinegar, orange juice, orange zest, and pomegranate molasses; slowly whisk in olive oil to form an emulsion. Season vinaigrette with salt and pepper.
• Place greens and pomegranate seeds in a large bowl; drizzle with vinaigrette and toss to combine.

GREEN SALAD WITH POMEGRANATE AND MANDARIN

Steps:

• Mix all greens together in a large salad bowl, adding more lettuce if need be.
• Add pomegranate seeds and mandarin orange pieces.
• Mix in enough oil and vinegar salad dressing to taste, drizzle with balsamic vinegar.
• Toss lightly and enjoy!

FRESH FIG, APPLE, AND POMEGRANATE SALAD

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.

TOMATO, POTATO, AND MUSTARD GREEN SALAD

Steps:

• Make the dressing:
• In a blender blend together the shallot, the mustard, the vinegar, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified. The dressing may be made 2 days in advance and kept chilled in a tightly sealed jar.
• In a large saucepan combine the potatoes with enough water to cover them by 1 inch and simmer them for 20 minutes, or until they are tender. Drain the potatoes, peel them, and let them cool. The potatoes may be prepared up to this point 1 day in advance and kept covered and chilled. Slice the potatoes 1/4 inch thick and arrange them decoratively on a platter with the tomatoes, cut into wedges, and the mustard greens. Pour the dressing over the salad and sprinkle the salad with the chives.

GRAPEFRUIT, MUSTARD GREEN, AND DATE SALAD

Steps:

• Stir together shallot and lime juice in a small bowl and let stand 5 minutes. Whisk in oil, sugar, and salt.
• Cut peel and any white pith from grapefruit with a sharp knife, then cut sections free from membranes. Toss mustard greens with dates in a large bowl.
• Just before serving, toss greens with dressing and salt to taste. Divide salad between 2 plates and top with grapefruit sections.