Tossed Green Salad With Grapefruit Pomegranate Dressing Recipes

Steps:

• In tightly covered container, shake all vinaigrette ingredients until well blended.
• In large serving bowl, mix lettuce, escarole, radicchio and onion. Top with grapefruit sections and pomegranate seeds. Just before serving, add vinaigrette; toss gently to coat.

Steps:

• In a two-cup glass measure, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly add the olive oil and continue whisking until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve.

Steps:

• In a small non-reactive bowl, whisk together the grapefruit juice, pomegranate molasses, lemon juice, black pepper, salt and sugar.
• Add mayonnaise and oil. Whisk until smooth and creamy. Dressing is best prepared at least an hour in advance. Before serving, taste and adjust seasonings if necessary.
• In a large bowl, toss together all salad ingredients except for the slivered almonds.
• Divide equally among 4 salad plates.
• Drizzle the salad dressing over salads. Garnish with the slivered almonds.

Steps:

• In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

Steps:

• In a large bowl, toss together lettuce, cucumbers, onion, and olives. Season lightly with salt and pepper. Drizzle with vinegar and oil; toss to combine. Serve immediately.

Steps:

• In a large bowl, combine greens, cucumber, peas, onions and celery. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat.