Spring Mix Salad With Pomegranate Honey Dressing And Toasted P Recipes

SPRING MIX SALAD WITH POMEGRANATE, HONEY DRESSING AND TOASTED P

Spring Mix Salad With Pomegranate, Honey Dressing and Toasted P image

This is a pretty recipe. The pomegranate is a beautiful tropical fruit with seeds that are crunchy and help give texture to the whole salad experience. You can change the dressing to your liking, but make sure you use a ratio of 1:3 acid to fat.

Provided by chef ashish damle

Categories Lactose Free

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

200 g spring greens
30 ml red wine vinegar
90 ml extra virgin olive oil
10 ml honey
15 g sugar
1/2 teaspoon fresh cracked black pepper
1/2 cup pomegranate seeds (fresh)
30 g roasted pistachios (ground roughly)
salt

Steps:

Sort through the spring mix salad greens and clean out any leaves that are not completely fresh.
Mix all ingredients except pomegranate seeds and nuts in a jar or the container of a blender.
Whirl until smooth.
Place in refrigerator until needed.
Just before service, drizzle salad with dressing and arrange on a plate with pomegranate seeds and ground pistachios sprinkled all over.

Nutrition Facts : Calories 170.9, Fat 15.4, SaturatedFat 2.1, Sodium 22.6, Carbohydrate 8.1, Fiber 1.1, Sugar 6.2, Protein 1.3

WINTER SPRING MIX SALAD (MESCLUN)

Winter Spring Mix Salad (Mesclun) image

I came up with this recipe when I wanted a healthy and warm dish with a different texture and taste other than spinach. It has a very simple taste to it, but the ingredients and flavors all meld together nicely. I used all organic ingredients; including the chicken (but you could omit the chicken or even substitute shrimp and add pine nuts). It has a very good taste and is a nice change from ordinary spinach and chicken dishes.

Provided by jennifer in new jer

Categories Winter

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup very good light olive oil
1/2 teaspoon fine sea salt
1 clove garlic, mashed
1/2 teaspoon fresh ground black pepper
2 chicken breasts, sliced thin and then cut up
1 (8 ounce) bag of mescalune salad greens
1 cup feta cheese (fresh motzerella or goat cheese would also work well)
1/2 cup soft sun-dried tomato, chopped

Steps:

heat olive oil and garlic in large sauce or frying pan until garlic is golden; not dark brown.
add chicken and cover; cook on medium-low until chicken is cooked through but not dry (about 20 min).
wash mesclun mix well (unless you have bought prewashed) and add mesclun mix and sundried tomatoes and cover; cooking on low for about 10 minutes, keeping an eye to be sure greens don't get wilty.
they will be done when they are soft but not wilted (you really just want them warmed).
toss in cheese and cook an additional 5 minutes.
serve alone or over a bed of linguine.

Nutrition Facts : Calories 741.5, Fat 57, SaturatedFat 18.9, Cholesterol 159.6, Sodium 1825.3, Carbohydrate 14.6, Fiber 3.3, Sugar 9.1, Protein 44.5

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