Pomegranate Fluff Salad Recipes

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POMEGRANATE SPLASH SALAD

The sparkling pomegranate gems make this salad irresistibly beautiful. My family loves it at holiday gatherings when pomegranates are in season. Even the children can't get enough of this antioxidant-rich delight. -Emily Jamison, Champaign, Illinois

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 11



Pomegranate Splash Salad image

Steps:

  • In a large bowl, combine the first 6 ingredients. In a small bowl, whisk the vinaigrette ingredients. Serve with salad.

Nutrition Facts : Calories 164 calories, Fat 10g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 140mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

4 cups fresh baby spinach
4 cups spring mix salad greens
3/4 cup crumbled feta cheese
3/4 cup pomegranate seeds
3/4 cup fresh or frozen raspberries
1/3 cup pine nuts, toasted
CRANBERRY VINAIGRETTE:
1/2 cup thawed cranberry juice concentrate
3 tablespoons olive oil
2 tablespoons rice vinegar
Dash salt

WENDY'S APPLE POMEGRANATE SALAD

My grandparents grew pomegranates, pecans and walnuts and would send us some each year. Some of my best memories are the days I used to spend with my grandmother learning how to cook with her. Whenever I make this, it's like having lunch with my grandmother again. -Wendy Ball, Battle Creek, Michigan

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 10



Wendy's Apple Pomegranate Salad image

Steps:

  • In a large bowl, combine romaine, pomegranate seeds, pecans and cheese. Toss apple with lemon juice and add to salad., In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 165 calories, Fat 13g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 163mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

1 bunch romaine, torn (about 8 cups)
1/2 cup pomegranate seeds
1/2 cup chopped pecans or walnuts, toasted
1/2 cup shredded Parmesan cheese
1 large Granny Smith apple, chopped
1 tablespoon lemon juice
1/4 cup olive oil
1/4 cup white wine vinegar
2 tablespoons sugar
1/4 teaspoon salt

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