Best The Best Of Both Worlds Dressing Recipes

Provided by Victoria Granof

Yield 8-10 servings

Number Of Ingredients 12

¾ cup (1½ sticks) unsalted butter plus more for baking dish
1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups)
2½ cups chopped yellow onions
1½ cups ¼" slices celery
½ cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2½ cups low-sodium chicken broth or vegetable broth, divided
2 large eggs

Steps:

Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. (Note: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.)
Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

The Best of Both Worlds Salad image

Provided by LifeIsGood

Categories < 15 Mins

Time 10m

Yield 2 serving(s)

Number Of Ingredients 9

1/4 cup plain Greek yogurt
2 tablespoons 100% pure pomegranate juice
1/2 teaspoon sugar
1/4 teaspoon fresh ground black pepper
2 cups romaine lettuce, shredded
1/2 cup purple cabbage, shredded (you can often find pre-shredded cabbage with the bagged lettuces in the grocery store)
1 grapefruit, sliced in half and then segmented (as if you were preparing to eat it with a spoon)
1 avocado, chopped
salt and pepper, to taste

Steps:

Mix the dressing ingredients together until completely blended. (You may choose to add more or less of the sugar and/or pepper. The suggested amounts are how I liked it best, but make it to your liking!).
Divide the lettuce, purple cabbage, grapefruit segments and chopped avocado between two plates or salad bowls. Salt and pepper your salad to taste (or skip it altogether if you prefer!).
Drizzle the dressing over each salad and serve immediately.

Nutrition Facts : Calories 226.6, Fat 15.1, SaturatedFat 2.2, Sodium 18.3, Carbohydrate 24.7, Fiber 8.3, Sugar 5.1, Protein 3.7