Green Salad With Tangerines Pomegranate Seeds Recipes

Steps:

• Whisk together lime juice, sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a steady stream, whisking until combined.
• Combine lettuce, watercress, and half of pomegranate seeds in a large serving bowl. Toss with just enough dressing to coat, then sprinkle with almonds and remaining pomegranate seeds.

Steps:

• Whisk together the tangerine juice, garlic and balsamic vinegar in a bowl. Add salt and pepper to taste. Slowly stream in the olive oil while whisking.
• In a large bowl, combine the kale, tangerine segments and walnuts. Toss with some dressing and season with salt.
• Transfer the salad to a serving platter and sprinkle the pomegranate seeds over the top. Serve.

Steps:

• Toss the arugula, walnuts, fennel, orange segments, pomegranate seeds and onions together in a large bowl.
• Whisk together the Dijon, vinegar and orange juice in a small bowl. Whisk in the oil. Season with salt and pepper.
• Drizzle the salad with the dressing to taste. Garnish with fennel fronds and serve immediately.

Steps:

• In a medium bowl, whisk together vinegar, orange juice, orange zest, and pomegranate molasses; slowly whisk in olive oil to form an emulsion. Season vinaigrette with salt and pepper.
• Place greens and pomegranate seeds in a large bowl; drizzle with vinaigrette and toss to combine.

Steps:

• Microwave or saute onion and bell pepper until soft; set aside to cool.
• In a large salad bowl, combine the onion, pepper, salad greens, deli meat and tomato. Sprinkle with the onion powder, garlic powder, black pepper and salt. Toss to mix.
• Pour on enough salad dressing or vinegar to coat, toss again and serve.

Steps:

• In a small skillet, cook and stir the almonds and 2 tablespoons sugar over medium-low heat for 25-30 minutes or until the sugar is melted and the almonds are toasted. Remove from the heat. Peel and section the tangerines, reserving 1 tablespoon juice., In a large bowl, combine the lettuce, onions, tangerines and almonds. In a small bowl, whisk the vinegar, oil, salt, pepper, reserved juice and remaining sugar. Pour over salad; toss to coat.