Best 4 Green Leaf Lettuce Pomegranate And Almond Salad Recipes
Green leaf lettuce, pomegranate, and almond salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. The combination of the crisp lettuce, sweet pomegranate, and crunchy almonds creates a unique and delicious salad that is sure to please everyone at the table. With just a few simple ingredients and a little bit of time, you can easily create this delicious salad in your own kitchen.
Here are our top 4 tried and tested recipes!
GREEN LEAF LETTUCE, POMEGRANATE, AND ALMOND SALAD
Categories Leafy Green Nut Appetizer Thanksgiving Vegetarian Quick & Easy Lunch Almond Healthy Vegan Pomegranate Watercress Lettuce Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
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.
LEAF LETTUCE SALAD
Sometimes the simple things are the best...Another one of the recipes that I grew up with way back when... If you don't grow your own, you can get leaf lettuce at a produce stand, a farmer's market or many grocery stores carry it...
Provided by Tom Collins
Categories Greens
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Put the Mayonnaise, Vinegar and Sugar into a bowl and stir until mixed --
- Place in the refrigerator to allow the ingredients to blend and to allow time for the sugar to dissolve --
- Remove the individual leaves from the main plant -- Do not cut, pull them apart --
- Rinse each leaf under cold water and shake excess water off the leaves --
- Remove the tender portion of the leaf from the stalk and discard the stalk --
- 'Tear' leaves into whatever size you think will fit into your mouth --
- This is enough dressing for about half a large bunch of lettuce -- Remaining lettuce can be stored in the refrigerater, covered, for use tomorrow --
- Start by tossing a third or so of the lettuce with the dressing and add lettuce until the lettuce is coated well with the dressing -- (you don't want a pool of sauce in the bottom of the bowl but you want the lettuce well coated) --
- This is best if the lettuce is mixed with the dressing just prior to eating -- The flavor won't change but the lettuce tends to get soggy after about an hour after mixed with the dressing -- .
Nutrition Facts : Calories 280.5, Fat 19.8, SaturatedFat 2.9, Cholesterol 15.3, Sodium 443.2, Carbohydrate 26.1, Fiber 1.2, Sugar 13.9, Protein 1.8
POMEGRANATE AND ALMOND SALAD
Baby greens are sprinkled with tart-sweet pomegranate seeds, almonds, and an easy citrus dressing for a salad that tastes as festive as it looks!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 16
Number Of Ingredients 9
Steps:
- Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until light brown. Remove from skillet; set aside.
- Meanwhile, in small bowl, beat oil, lime juice, sugar, salt, pepper and garlic with wire whisk until smooth.
- In large serving bowl, mix lettuces and pomegranate seeds. Add dressing; toss to coat. Sprinkle with almonds; toss gently.
Nutrition Facts : Calories 90, Carbohydrate 4 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 2 g, TransFat 0 g
RED & GREEN SALAD WITH TOASTED ALMONDS
During a long Midwest winter, I crave greens and tomatoes from the garden. These leaf lettuces and grape tomatoes have a fantastic out-of-the-garden taste. Thank goodness we can get them year-round. -Jasmine Rose, Crystal Lake, Illinois
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, whisk the first 7 ingredients. Gradually whisk in grapeseed oil until blended., In a large bowl, combine lettuces, red pepper, celery, cucumber, peas and tomatoes. Just before serving, pour dressing over salad and toss to coat. Sprinkle with almonds.
Nutrition Facts : Calories 168 calories, Fat 14g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 90mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
Tips:
- Select the freshest ingredients: Use crisp green leaf lettuce, juicy pomegranates, and crunchy almonds for the best flavor and texture.
- Use a variety of greens: Experiment with different types of greens, such as arugula, spinach, or kale, to add flavor and variety to your salad.
- Make a flavorful dressing: The dressing is key to a great salad. Use a combination of olive oil, vinegar, honey, and Dijon mustard for a simple yet delicious dressing.
- Toast the almonds: Toasting the almonds brings out their nutty flavor and adds a nice crunch to the salad.
- Assemble the salad just before serving: This will prevent the greens from wilting and the dressing from making the salad soggy.
Conclusion:
This green leaf lettuce, pomegranate, and almond salad is a refreshing and healthy dish that is perfect for a light lunch or dinner. The combination of sweet, tangy, and crunchy ingredients creates a salad that is both flavorful and satisfying. With its colorful appearance and delicious taste, this salad is sure to be a hit at your next gathering.
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