Best Mustard Green And Pomegranate Salad Recipes

PERFECT POMEGRANATE SALAD

Steps:

• Cut and seed the pomegranate.
• Thinly slice the shallot. Thinly slice the apple (and toss it with 1 teaspoon lemon juice or vinegar if desired to prevent browning).
• Toast the pecans (don't skip: this brings out the nutty flavor). Alternatively, make glazed pecans.
• Make the Apple Cider Vinegar Dressing or Pomegranate Vinaigrette.
• Place the greens on a platter. Top with the pomegranate seeds, sliced shallot, toasted pecans, and goat cheese or feta cheese crumbles. Toss with the desired amount of dressing to taste. (Store the extra dressing refrigerated and warm to room temperature and whisk again before using.)

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.

VINAIGRETTE FOR GREEN SALAD

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.

PEAR AND POMEGRANATE SALAD

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.

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.