Best Tempura Stuffed Sandwiches And Spinach Salad With Pomegranate Dressing Recipes

SPINACH SALAD WITH POMEGRANATE DRESSING AND CRISPY WON TON "CROUTONS"

Steps:

• To prepare salad, combine juice, molasses, olive oil, salt, and pepper in a small bowl, stirring with a whisk. Combine Croutons, juice mixture, spinach, onion, and oranges; toss well to coat. Serve immediately.
• Preheat oven to 400 degrees.
• To prepare croutons, combine first 3 ingredients in a small bowl. Place won ton strips and vegetable oil in a large zip-top plastic bag; seal and toss to coat. Open bag. Sprinkle with cumin mixture; seal and toss to coat.
• Place won ton strips in a single layer on 2 baking sheets. Bake at 400 degrees for 8 minutes or until crisp; turn strips once. Cool.

SPINACH SALAD WITH WARM POMEGRANATE SALAD DRESSING

Steps:

• In 1-quart saucepan, heat pomegranate juice, honey and sugar over medium-high heat. Simmer about 5 minutes, stirring until sugar dissolves and sauce thickens slightly.
• Remove from heat; pour in heatproof glass bowl. Add mustard, soy sauce, Italian seasoning and garlic powder. While beating with whisk, slowly add olive oil, beating until well blended. Season to taste with salt and pepper. Set aside.
• Place spinach in large salad bowl. Top with onion, egg slices, bacon and tomatoes. Drizzle warm dressing over salad. Top with pomegranate seeds. Serve immediately.

SUPER FOOD SPINACH SALAD WITH POMEGRANATE-GLAZED WALNUTS

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