Tempura Stuffed Sandwiches And Spinach Salad With Pomegranate Dressing Recipes

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.

Steps:

• Toss spinach with all remaining ingredients except dressing in large bowl.
• Add dressing just before serving; mix lightly.

Steps:

• Soften shiitake mushrooms in water for 45 minutes. Squeeze the water out with your hands and pat dry. Remove stems and discard them.
• Wash shrimp, remove shells, devein, and chop into small pieces. Add salt, chopped green onions, and seasonings. Mix well.
• Dust the inside of one mushroom with cornstarch and put 1/4 of the shrimp mixture on top. Dust the inside of another mushroom and put it on top of the filled mushroom. Continue to make four mushroom sandwiches.
• Mix the batter ingredients.
• Dust each mushroom sandwich with flour, plunge into batter, and deep fry in heated oil over medium heat until batter turns slightly golden. Serve hot with tempura dipping sauce of your choice.

Steps:

• Combine pomegranate juice and cranberries in a microwave-safe bowl and heat on HIGH (100% power) for 1 minute. Pour into a blender or food processor. Add onion, garlic and vinegar; puree for a few seconds. Gradually add oil, pureeing for 20 seconds or until smooth and thickened. Refrigerate if not serving immediately.
• Place spinach in a large serving bowl or platter. Top with apples, cheese and cranberries. Drizzle with Pomegranate Cranberry Dressing immediately before serving (allow about 2 tablespoons/serving). Refrigerate leftover dressing for up to 1 week.

Steps:

• In a large salad bowl, combine the spinach, cheese, almonds and pomegranate seeds. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad and toss to coat.