POMEGRANATE & PEAR GREEN SALAD WITH GINGER DRESSING
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
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
ASIAN SALAD RECIPE
This super easy to make Asian salad recipe is packed full of healthy veggies and tossed in a tasty sesame ginger salad dressing. It's fresh and crunchy and a crazy delicious side dish
Provided by Kristen Stevens
Categories Salad
Time 15m
Number Of Ingredients 14
Steps:
- Combine all the sesame dressing ingredients in a small jar and shake it well.
- Add the Asian salad ingredients to a medium-sized bowl.
- Pour the dressing over the top and toss to coat.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 132 kcal, Carbohydrate 12 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 207 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 8 g
SUNNY'S PEAR AND GINGER MARINADE
Provided by Sunny Anderson
Time 10m
Yield enough for 1 pound of beef, chicken, pork, etc.
Number Of Ingredients 7
Steps:
- Combine the pear juice, soy sauce, honey, ginger, sesame oil and garlic in a small pot over medium heat. And a few grinds more than normal of black pepper. Bring to a boil, then remove from the heat and allow to cool completely. Use as desired.
DUCK SALAD WITH SPICED PEARS AND SWEET SOY DRESSING
Dark soy sauce is an excellent seasoning, I love it with roast duck or grilled steaks. Kikkoman's sweet soy sauce is delicious in this dressing, if using plain soy sauce add an extra tablespoon of muscovado sugar.
Provided by MarieRynr
Categories Duck Breasts
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 400*F.
- Prick the skin on each duck fillet with a fork.
- Mix the honey and soy sauce and brush all over the duck skins.
- Set the duck fillets skin side up on a rack in a baking dish or roasting tin.
- Add 2 TBS of cold water to the container and roast for 35 to 40 minutes, the skins should be golden and the meat still a little pink.
- Allow to cool.
- With a knife tip remove the core from the stalk end of each chicory head, then shred across the leaves in slices.
- Separate out the shreds.
- Pick over the watercress, discarding stalky bits.
- For the dressing, combine the oil, vinegar, sugar and sweet soy sauce and mix well.
- Peel the garlic clove and flatten with a knife blade.
- Add to the dressing and allow it to flavour the mixture until serving time.
- Then scoop out the garlic and add the chopped cilantro.
- Meanwhile, prepare the pears.
- First choose a pan into which 6 medium size pears will fit snugly so they will be covered with the syrup.
- Measure 2 cups cold water into the pan, add the sugar, spices and lemon rind and stir over a low heat to dissolve the sugar.
- Peel the pears, leaving them whole with stalks intact.
- As each pear is peeled, drop it into the pan.
- Replace the pan over the heat and bring to a simmer, half cover with the pan lid and cook pears gently until tender, about 30 to 40 minutes; test with a knife tip.
- Add the lemon juice and allow the pears to cool in the syrup before removing them for the duck salad.
- To assemble the salad, thinly slice the duck fillets lengthways.
- Cut the pears in quarters lengthways.
- To serve, scatter the chicory and watercress on a serving platter.
- Add the duck and pears, then spoon over the dressing.
Nutrition Facts : Calories 833.9, Fat 42.8, SaturatedFat 8.6, Cholesterol 326.4, Sodium 545.2, Carbohydrate 52.3, Fiber 3.6, Sugar 44.6, Protein 60.3
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