Tempura Stuffed Sandwiches And Spinach Salad With Pomegranate Dressing Recipes

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SPINACH POMEGRANATE SALAD



Spinach Pomegranate Salad image

A very quick and nutritious salad made with pomegranate seeds and feta cheese.

Provided by SarieNickle

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 7

1 (10 ounce) bag baby spinach leaves, rinsed and drained
¼ red onion, sliced very thin
½ cup walnut pieces
½ cup crumbled feta
¼ cup alfalfa sprouts
1 pomegranate, peeled and seeds separated
4 tablespoons balsamic vinaigrette

Steps:

  • Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.

Nutrition Facts : Calories 273.4 calories, Carbohydrate 14.9 g, Cholesterol 28 mg, Fat 21.4 g, Fiber 3 g, Protein 9.5 g, SaturatedFat 6.2 g, Sodium 584.6 mg, Sugar 9.1 g

TEMPURA BATTERED PEANUT BUTTER AND BANANA SANDWICHES



Tempura Battered Peanut Butter and Banana Sandwiches image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 8

8 slices bread
Peanut butter
1 banana, thinly sliced
All-purpose flour
Panko bread crumbs
Tempura Batter Mix, store-bought
Canola oil
Honey

Steps:

  • Cut the crusts off each slice of bread. Smear some peanut butter on 1 side of the bread slices. Put some of the sliced bananas on top of the peanut butter and cover with another slice of bread to make a sandwich.
  • In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 350 degrees F.Put the panko crumbs in a wide shallow bowl.
  • Prepare the tempura batter according to the package directions. Dip a sandwich in the batter, then roll it in panko crumbs, and deep-fry until golden brown. Repeat with the remaining sandwiches. Cool and drizzle with your favorite honey. Serve.

POMEGRANATE DRESSING AND SPINACH SALAD



Pomegranate Dressing and Spinach Salad image

Make and share this Pomegranate Dressing and Spinach Salad recipe from Food.com.

Provided by TooheyMomster

Categories     Salad Dressings

Time 10m

Yield 1 1/4 cup, 8 serving(s)

Number Of Ingredients 11

2 tablespoons enova brand oil
1/3 cup fresh orange juice
4 tablespoons pomegranate juice
1 tablespoon toasted sesame seeds
1/2 teaspoon salt
1/8 teaspoon black pepper
12 cups Baby Spinach (about 6 ounces)
1 cup sliced red onion
2 (11 ounce) cans mandarin oranges, drained
4 tablespoons pomegranate seeds
1/2 cup baked wonton

Steps:

  • In small bowl, whish together Enova brand oil, juices, half of the sesame seeds, and salt and pepper. In a separate bowl, combine spinach, onion, oranges, and pomegranate seeds. Pour juice mixture over spinach and toss well. Sprinkle with remaining sesame seeds and baked wontons.
  • Serve 8 (1 1/4 cup servings).
  • www.enovaoil.com.

Nutrition Facts : Calories 113.2, Fat 4.8, SaturatedFat 0.6, Sodium 184.4, Carbohydrate 17.5, Fiber 3.2, Sugar 11.9, Protein 2.6

SPINACH SALAD WITH POMEGRANATE DRESSING



Spinach Salad With Pomegranate Dressing image

Got this from my nutritionist. Very simple, very fast, and keeps in the refrigerator for several days.

Provided by MarissaB

Categories     Spinach

Time 8m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1/3 cup fresh orange juice
4 tablespoons pomegranate juice (pure, not a blend)
1/2 teaspoon salt
1/8 teaspoon black pepper
12 cups Baby Spinach (may use spinach & mixed greens)
1 cup thinly-sliced red onion
1 (11 ounce) can mandarin oranges, drained
4 tablespoons pomegranate seeds (may substitute with cran-raisins)
1/2 cup spiced pecans (may also use toasted pecans, almonds, and or or walnuts)

Steps:

  • In a small bowl, whisk together oil, juices, salt, and pepper.
  • Toss greens, onion, oranges, and pomegranate seeds or cran-raisins in a large bowl.
  • Pour dressing over greens and mix well. Sprinkle with chopped pecans.

Nutrition Facts : Calories 258.7, Fat 17.4, SaturatedFat 1.9, Sodium 367, Carbohydrate 25.6, Fiber 5.9, Sugar 16.1, Protein 5.2

SPINACH SALAD WITH POMEGRANATE CRANBERRY DRESSING



Spinach Salad with Pomegranate Cranberry Dressing image

Sweet fruit is wonderfully accented by the tangy salad dressing. Add leftover cooked chicken or turkey and you've got a wonderful main dish salad.

Provided by Mazola

Categories     Trusted Brands: Recipes and Tips     Mazola®

Time 15m

Yield 8

Number Of Ingredients 11

¾ cup pomegranate juice
⅓ cup dried cranberries
¼ cup roughly chopped onion
2 cloves garlic
3 tablespoons white wine vinegar or sherry vinegar
¼ cup Mazola® Corn Oil
Salt and pepper to taste
5 ounces baby spinach
1 crisp red apple, cored and chopped
2 tablespoons crumbled feta cheese*
¼ cup dried cranberries

Steps:

  • Combine pomegranate juice and cranberries in a microwave-safe bowl and heat on HIGH (100% power) for 1 minute. Pour into a blender or food processor. Add onion, garlic and vinegar; puree for a few seconds. Gradually add oil, pureeing for 20 seconds or until smooth and thickened. Refrigerate if not serving immediately.
  • Place spinach in a large serving bowl or platter. Top with apples, cheese and cranberries. Drizzle with Pomegranate Cranberry Dressing immediately before serving (allow about 2 tablespoons/serving). Refrigerate leftover dressing for up to 1 week.

Nutrition Facts : Calories 123.5 calories, Carbohydrate 14.8 g, Cholesterol 2.1 mg, Fat 7.6 g, Fiber 1.3 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 42.2 mg, Sugar 11 g

POMEGRANATE SPINACH SALAD



Pomegranate Spinach Salad image

Whenever I take this salad to an event, people always ask for the recipe. It's perfect for the holidays.-Sheila Saunders, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 11

1 package (6 ounces) fresh baby spinach
1/2 cup shredded reduced-fat Swiss cheese
1/3 cup slivered almonds, toasted
1/2 cup pomegranate seeds
DRESSING:
3 tablespoons canola oil
2 tablespoons sugar
2 tablespoons white vinegar
3/4 teaspoon poppy seeds
1/4 teaspoon salt
1/8 teaspoon ground mustard

Steps:

  • In a large salad bowl, combine the spinach, cheese, almonds and pomegranate seeds. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad and toss to coat.

Nutrition Facts : Calories 149 calories, Fat 11g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 150mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

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