Best Apple And Butter Lettuce Salad With Pomegranate Seeds Recipes

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BUTTER LETTUCE WITH APPLES, WALNUTS, AND POMEGRANATE SEEDS



Butter Lettuce with Apples, Walnuts, and Pomegranate Seeds image

Provided by Robert Aikens

Categories     Salad     Fruit     Leafy Green     Nut     Appetizer     Vegetarian     Lunch     Apple     Tree Nut     Walnut     Pomegranate     Lettuce     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 15

Vinaigrette:
2 tablespoons cider vinegar
1 tablespoon honey
1 tablespoon finely chopped shallot
1 1/2 teaspoons Dijon mustard
1/3 cup vegetable oil
Kosher salt and freshly ground black pepper
Salad:
2 heads of butter lettuce leaves, gently torn
1 1/2 cups store-bought glazed walnuts
1 Honeycrisp or Fuji apple, quartered, cored, thinly sliced
Kosher salt and freshly ground black pepper
1 cup pomegranate seeds
1/4 cup tarragon leaves
1/2 cup crumbled Stilton or Maytag blue cheese (about 2 ounces)

Steps:

  • For vinaigrette:
  • Whisk first 4 ingredients in a medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
  • For salad:
  • Place lettuce in a large bowl. Add vinaigrette, walnuts, and apple; toss to coat. Season with salt and pepper. Garnish with pomegranate seeds, tarragon, and cheese.

POMEGRANATE APPLE SALAD (PARVE) RECIPE



Pomegranate Apple Salad (Parve) Recipe image

This is a recipe for pomegranate apple salad with a poppy seed dressing that's perfect for Rosh Hashanah and other fall celebrations.

Provided by Giora Shimoni

Categories     Dinner     Lunch     Salad

Time 15m

Yield 4

Number Of Ingredients 12

For the Dressing:
3 tablespoons white wine vinegar or unseasoned rice vinegar
1/4 cup, plus 2 tablespoons sugar
1/2 teaspoon salt ( kosher or sea salt )
1/2 teaspoon dry mustard (or substitute prepared Dijon mustard)
1/4 to 1/3 cup onion (from about 1/2 small onion, peeled and chopped)
1/2 cup canola oil (or other neutral-flavored oil such as grapeseed, or use extra virgin olive oil if you prefer)
1 3/4 teaspoons poppy seeds
For the Salad:
1 large head of lettuce (or 5-ounce package mixed baby lettuce, rinsed and spun dry)
1 pomegranate (seeded)
1 large green apple (cored and sliced or chopped)

Steps:

  • Gather the ingredients.
  • In a blender or mini food processor, combine the vinegar, sugar, salt, mustard, and onion. Pulse several times until well blended. With the machine running, slowly add the oil in a thin stream and blend until emulsified.
  • Pour dressing into a jar or cruet. Add the poppy seeds and shake well to combine. Store in the refrigerator, shaking well before serving.
  • Gather the ingredients.
  • Place the lettuce in a large bowl or arrange on a deep, wide serving platter.
  • Sprinkle with the pomegranate seeds and add the apple slices or cubes.
  • Just before serving, drizzle with about 1/4 of the poppy seed dressing and toss gently. Serve the remaining dressing on the side so guests can add more if desired.

Nutrition Facts : Calories 504 kcal, Carbohydrate 60 g, Cholesterol 0 mg, Fiber 11 g, Protein 5 g, SaturatedFat 2 g, Sodium 309 mg, Sugar 47 g, Fat 30 g, ServingSize 4 servings, UnsaturatedFat 0 g

APPLE AND BUTTER LETTUCE SALAD WITH POMEGRANATE SEEDS



Apple and Butter Lettuce Salad With Pomegranate Seeds image

Crisp fresh and so delicate with the Butter Lettuce. Quick and easy to put together. One of my family's favorites. Easily made into a meal with some roasted chicken or other meat added to it. From January '12 Bon Appetit magazine.

Provided by DDW7976

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons cider vinegar
1 tablespoon honey
1 tablespoon shallot, finely chopped
1 1/2 teaspoons Dijon mustard
1/3 cup vegetable oil
salt & freshly ground black pepper (Kosher)
2 heads butter lettuce, leaves gently torn
1 1/2 cups glazed walnuts, I use pecans but any other nut would be good
1 apple, quartered cored and thinly sliced (Honeycrisp or Fuji)
1 cup pomegranate seeds
1/2 cup blue cheese, crumbled (Stilton or Maytag)
1/4 cup tarragon leaf (I don't use)

Steps:

  • Vinaigrette:.
  • Wisk vinegar, honey, shallot, and mustard in medium bowl.
  • Gradually wisk in oil.
  • Season with salt and pepper.
  • Salad:.
  • Place torn lettuce in a large bowl.
  • Add vinaigrette, nuts, and apple.
  • Toss to coat.
  • Garnish with pomegranate seeds, tarragon (if using) and cheese.

Nutrition Facts : Calories 603.2, Fat 52.6, SaturatedFat 8.3, Cholesterol 12.7, Sodium 265.4, Carbohydrate 28.5, Fiber 6.9, Sugar 17, Protein 12.8

APPLE LETTUCE SALAD



Apple Lettuce Salad image

Apples and lettuce pair up in this colorful and crunchy salad that you can make ahead for a gathering. The sweet and tangy vinaigrette dressing coats the apple nicely and keeps them from turning brown. -Marlene Muckenhirn, Delano, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 14

1/2 cup unsweetened apple juice
2 tablespoons lemon juice
2 tablespoons cider vinegar
2 tablespoons canola oil
4-1/2 teaspoons brown sugar
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
Dash ground nutmeg
1 medium red apple, chopped
1 medium green apple, chopped
6 cups torn green leaf lettuce
6 cups torn red leaf lettuce

Steps:

  • In a large salad bowl, whisk the first 10 ingredients until blended. Add apples; toss to coat. Place lettuce over apple mixture (do not toss). Refrigerate; toss just before serving.

Nutrition Facts : Calories 50 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

BUTTER LETTUCE WITH APPLES, WALNUTS & POMEGRANATE SEEDS



BUTTER LETTUCE WITH APPLES, WALNUTS & POMEGRANATE SEEDS image

Categories     Salad     Leafy Green     Fall

Yield 4

Number Of Ingredients 15

For dressing:
2 Tbsp. cider vinegar
1 Tbsp. honey
1 Tbsp. finely chopped shallot
1 1/2 tsp. Dijon mustard
1/3 cup vegetable oil
Kosher salt and freshly ground black pepper
For salad:
2 heads of butter lettuce leaves, gently torn
1 1/2 cups glazed walnuts
1 Honeycrisp apple, quartered, cored, thinly sliced
Kosher salt and freshly ground black pepper
1 cup pomegranate seeds
1/4 cup tarragon leaves
1/2 cup crumbled goat cheese

Steps:

  • For dressing: Whisk first 4 ingredients in a medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. For salad: Place lettuce in a large bowl. Add dressing, walnuts, apple; toss to coat. Season with salt and pepper. Garnish with pomegranate seeds, tarragon and cheese.

FRESH FIG, APPLE, AND POMEGRANATE SALAD



Fresh Fig, Apple, and Pomegranate Salad image

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

3 tablespoons white wine vinegar
3 tablespoons extra-virgin olive oil
3 tablespoons sour cream
1 teaspoon Dijon mustard
1 stalk green onion, chopped
1 clove garlic, minced
salt and freshly ground black pepper to taste
5 ounces mixed salad greens
8 medium (blank)s fresh figs, halved
1 medium Granny Smith apple, chopped
4 tablespoons pomegranate seeds
4 tablespoons sliced almonds
4 tablespoons crumbled feta cheese

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

GREEN LEAF LETTUCE, POMEGRANATE, AND ALMOND SALAD



Green Leaf Lettuce, Pomegranate, and Almond Salad image

Categories     Leafy Green     Nut     Appetizer     Thanksgiving     Vegetarian     Quick & Easy     Lunch     Almond     Healthy     Vegan     Pomegranate     Watercress     Lettuce     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

2 tablespoons fresh lime juice
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon black pepper
5 tablespoons extra-virgin olive oil
1 1/4 lb green leaf lettuce (2 heads), trimmed and leaves torn into 2-inch pieces (20 cups)
1/2 lb watercress (2 bunches), coarse stems discarded and sprigs cut into 1-inch pieces (6 cups)
Seeds from 1 large pomegranate (1 1/4 cups), bitter white membranes discarded
3/4 cup sliced almonds (2 1/4 oz), toasted

Steps:

  • Whisk together lime juice, sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a steady stream, whisking until combined.
  • Combine lettuce, watercress, and half of pomegranate seeds in a large serving bowl. Toss with just enough dressing to coat, then sprinkle with almonds and remaining pomegranate seeds.

BUTTER LETTUCE WITH APPLES, WALNUTS AND POMEGRANATE



Butter Lettuce With Apples, Walnuts and Pomegranate image

Fresh and a little different. Throw leftover roast chicken, fish, pork or beef on top and call it a meal.

Provided by Ambervim

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 heads butter lettuce, gently torn
1 1/2 cups walnuts, glazed (homemade or store bought)
1 apple, quartered, cored and slided thinly (Fuji or Honeycrisp)
1 cup pomegranate seeds
1/4 cup tarragon leaf, fresh (choose another fresh herb if not available)
1/2 cup blue cheese, crumbled
kosher salt
pepper (do I have to say fresh ground?)
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon shallot, finely chopped (red or other onion can be subbed)
1 1/2 tablespoons Dijon mustard
1/3 cup canola oil (if you prefer another, use it)
kosher salt
black pepper

Steps:

  • Vinaigrette: Whisk first 4 ingredients in a medium bowl. Gradually whisk in the oil. Season with salt and pepper.
  • Salad: Place lettuce in a large bowl.
  • Add apples, walnuts and vinaigrette.and toss to coat.
  • Season with salt and pepper.
  • Garnish with pomegranate, tarragon and blue cheese.

Nutrition Facts : Calories 604.3, Fat 52.6, SaturatedFat 7.3, Cholesterol 12.7, Sodium 308, Carbohydrate 28.7, Fiber 7, Sugar 17.1, Protein 13

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