Best Greens And Pomegranate Salad With Mustard Vinaigrette Recipes

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VINAIGRETTE FOR GREEN SALAD



Vinaigrette For Green Salad image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

1 teaspoon Dijon mustard
1 teaspoon minced fresh garlic
3 tablespoons champagne vinegar
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 to 8 people

Steps:

  • In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
  • Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

POMEGRANATE & PEAR GREEN SALAD WITH GINGER DRESSING



Pomegranate & Pear Green Salad with Ginger Dressing image

This gorgeous green salad recipe is bursting with fresh pomegranate, Bartlett pear and Honeycrisp apple! This salad will brighten up your holiday table, and liven up a regular weeknight dinner. Recipe yields 4 to 6 side salads.

Provided by Cookie and Kate

Categories     Salad

Time 30m

Number Of Ingredients 13

1/2 cup raw pecans (halves or pieces)
5 ounces baby arugula
2 ounces (about 1/2 cup) goat cheese or feta, crumbled
1 large ripe Bartlett pear, thinly sliced
1 Honeycrisp or Gala apple, thinly sliced
Arils from 1 pomegranate
1/4 cup extra-virgin olive oil
1 tablespoon apple cider vinegar, to taste
1 tablespoon Dijon mustard
1 tablespoon maple syrup or honey
1 teaspoon finely grated fresh ginger
1/4 teaspoon fine sea salt
About 10 twists of freshly ground black pepper

Steps:

  • To toast the pecans, place them in a skillet over medium heat. Toast, stirring often, until they're fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Remove the pecans from the heat and roughly chop them (no need to chop if you started with pecan pieces). Set aside.
  • Arrange the arugula across a large serving platter (or bowl, but the salad looks prettiest on a platter). Sprinkle the chopped pecans and crumbled goat cheese over the arugula. Fan out your slices of pear and apple and arrange them across the salad in sections (see photos). Sprinkle all over with fresh pomegranate arils.
  • To prepare the dressing, combine all of the ingredients and whisk until blended. Taste, and if it isn't quite zippy enough, add another teaspoon of vinegar.
  • Wait to dress the salad until you're ready to serve (the dressing will wilt the greens over time). When you're ready, drizzle the ginger dressing lightly all over the salad (you might not need all of it). Serve promptly.

Nutrition Facts : ServingSize 1 side salad, Calories 254 calories, Sugar 15.3 g, Sodium 205.8 mg, Fat 18.1 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 21.8 g, Fiber 4.7 g, Protein 4.1 g, Cholesterol 4.4 mg

WINTER GREENS WITH POMEGRANATE-CHAMPAGNE VINAIGRETTE



Winter Greens with Pomegranate-Champagne Vinaigrette image

Winter sparkles with colorful pomegranate and a splash of champagne vinaigrette on fresh greens.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 8

Number Of Ingredients 7

1 (10-oz.) pkg. mixed salad greens
1 pomegranate
2 tablespoons champagne wine vinegar
1 1/2 teaspoons Dijon mustard
6 tablespoons oil
1/8 teaspoon salt
Dash freshly ground black pepper

Steps:

  • Place greens in large salad bowl. Peel and seed pomegranate, reserving seeds.
  • In small bowl, combine vinegar and mustard; blend well. With wire whisk, slowly beat in oil until thick. Add salt and pepper. Stir in half of pomegranate seeds.
  • Just before serving, add dressing to greens; toss to coat. Scatter remaining pomegranate seeds over salad.

Nutrition Facts : Calories 110, Carbohydrate 5 g, Cholesterol 0 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 2 g

GREEN SALAD WITH MUSTARD VINAIGRETTE



Green Salad with Mustard Vinaigrette image

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 8

3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
1 extra-large egg yolk, at room temperature*
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 to 8 people

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.

GREEN SALAD WITH CREAMY MUSTARD VINAIGRETTE



Green Salad with Creamy Mustard Vinaigrette image

Provided by Ina Garten

Time 10m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
1 extra-large egg yolk, at room temperature (optional)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 people

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 immediately.

PEAR AND POMEGRANATE SALAD



Pear and Pomegranate Salad image

A fall and winter favorite--I am always eager for pomegranates to come in season so I can make this again. I make my own pomegranate juice by pressing the seeds against a metal sieve.

Provided by JPMJ

Categories     Salad     Green Salad Recipes

Time 12m

Yield 2

Number Of Ingredients 9

3 cups green leaf lettuce, rinsed and torn
1 Bartlett or Anjou pear
⅓ cup pomegranate seeds
1 tablespoon vegetable oil
2 tablespoons pomegranate juice
1 tablespoon lemon juice
1 teaspoon prepared Dijon-style mustard
½ tablespoon honey
ground black pepper to taste

Steps:

  • Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.
  • Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.

Nutrition Facts : Calories 152.6 calories, Carbohydrate 23.5 g, Fat 7.1 g, Fiber 3.8 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 88 mg, Sugar 15.4 g

GREENS AND POMEGRANATE SALAD WITH MUSTARD VINAIGRETTE



Greens and Pomegranate Salad With Mustard Vinaigrette image

For my 46th birthday my husband treated me to a one-evening cooking course. It must have been one of the most enjoyable evenings I've ever had. This recipe is from that course. While the salad itself is simple, the dressing is phenomenal. Well, I thought it was phenomenal....

Provided by Mirj2338

Categories     Salad Dressings

Time 5m

Yield 6 serving(s)

Number Of Ingredients 12

3 cups salad greens
1 carrot, shredded into strips
1 pomegranate
1 tablespoon honey
1 tablespoon Dijon mustard (the kind with lots of seeds in it)
2 garlic cloves, finely minced
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1 teaspoon dark brown sugar
1/4 cup white vinegar
1/4 cup balsamic vinegar
3/4 cup olive oil

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.

Nutrition Facts : Calories 315.9, Fat 27.7, SaturatedFat 3.8, Sodium 244.7, Carbohydrate 16.9, Fiber 2.8, Sugar 12.5, Protein 1.6

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