Best Spinach Salad With Pomegranate Dressing And Crispy Won Ton Croutons Recipes

SPINACH AND POMEGRANATE SALAD

Spinach and Pomegranate Salad image

This flavorful spinach pomegranate salad is full of seasonal ingredients that are packed with antioxidants. Perfect recipe to any meal or special event.

Provided by Dina

Categories Salad

Time 20m

Number Of Ingredients 13

Ingredients

Ingredients for the salad:
5 oz arugula
8-10 oz baby spinach
1 1/2 fuji apple
1/2 red onion
2 cups pomegranate seeds
1/2 cup feta cheese
1/2 cup candied pecans
Ingredients for the dressing:
3/4 cup olive oil
1/2 cup balsamic vinegar
2 tsp honey
Salt & pepper

Steps:

Combine olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl. Whisk it until well homogenized.
Slice the red onion and apple.
Arrange all of the ingredients into a large bowl. Then drizzle with the balsamic vinaigrette and mix . Eat fresh.

Nutrition Facts : Calories 260 kcal, Carbohydrate 17 g, Protein 3 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 132 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving

SUPER FOOD SPINACH SALAD WITH POMEGRANATE-GLAZED WALNUTS

Super Food Spinach Salad with Pomegranate-Glazed Walnuts image

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup plus 2 tablespoons pomegranate juice
1 teaspoon sugar
Kosher salt
1/2 cup coarsely chopped walnuts
1/4 cup thinly sliced red onion
One 5-ounce container baby spinach
4 ounces white button mushrooms, trimmed and thinly sliced, about 1 cup
3/4 cup grape tomatoes, halved
1 tablespoon red wine vinegar
1 tablespoon good quality extra virgin olive oil

Steps:

Combine 1/4 cup juice with the sugar and 1/4 teaspoon salt in a small nonstick skillet. Bring to a simmer over medium-high heat and cook, stirring occasionally, until the mixture reduces slightly, about 5 minutes. Add the walnuts and continue to cook, stirring, until the nuts are coated and dark and the liquid evaporates in the skillet, about another 5 minutes. Transfer to a baking sheet to cool. When cool, break apart with your hands.
Meanwhile, soak the red onion in ice water for about 10 minutes; drain and pat dry. Place the baby spinach in a serving bowl and top with the onions, mushrooms, tomatoes and walnuts. In a bowl whisk the remaining 2 tablespoons juice with the vinegar, 1/4 teaspoon each salt and pepper, and then whisk in the oil. Drizzle over the salad and toss just before serving.
Calories: 140 Fat: 10 grams Saturated Fat: 1 gram Protein: 4 grams Carbohydrates: 12 grams Sugar: 6 grams Fiber: 3 grams Cholesterol: 0 milligrams Sodium: 300 milligrams

Nutrition Facts : Calories 170 calorie, Fat 13 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 300 milligrams, Carbohydrate 13 grams, Fiber 3 grams, Protein 4 grams, Sugar 6 grams