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!

Pomegranate and Almond Salad

PillsburyRecipe by Pillsbury

Rated 0.0 Stars
12345Rated 0 Stars
12345
(0)

0

20 minutes

20 minutes

16 servings (1 cup each)

Print


Recipe
Recipe
Versions
Nutrition
Tips &
Techniques

Recipe Versions

Put your own twist on this recipe!

To create a version of this recipe, just
or join.

Nutrition Info

  • 1 Serving
  • 90
  • 7g
    (Saturated Fat 1g, Trans Fat 0g)
  • 0mg
  • 40mg
  • 4g
    (Dietary Fiber 1g, Sugars 2g)
  • 1g
  • Percent Daily Value*
  • 25%
  • 2%
  • 2%
  • 2%
  • Exchanges
  • 1 1/2
  • 1/2
  • Carbohydrate Choices
  • 0

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • To seed a pomegranate, cut the crown end off the pomegranate and then make 4 to 6 lengthwise cuts, 1/4 inch deep, in the rind. Put the pomegranate in a bowl and cover with cool water; let stand 5 minutes. Holding the pomegranate under the water, break it apart into sections, separating the seeds from the pithy white membrane. The edible sacs will sink to the bottom of the bowl and the bitter, inedible membrane will float to the top. Throw out the membrane and the rind. Drain the seeds in a colan

  • Substitute your favorite greens for baby greens or butter lettuce, if desired.

Ingredients

  • 1  cup sliced almonds
  • 1/3  cup olive or vegetable oil
  • 2  tablespoons fresh lime juice
  • 1  tablespoon sugar
  • 1/4  teaspoon salt
  • 1/8  teaspoon coarsely ground pepper
  • 1  clove garlic, finely chopped
  • 2  bags (5 oz each) sweet baby lettuces or butter and red leaf lettuce (about 12 cups)
  • 1  pomegranate, seeded (3/4 cup seeds)

Directions

  1. 1Sprinkle 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.
  2. 2Meanwhile, in small bowl, beat oil, lime juice, sugar, salt, pepper and garlic with wire whisk until smooth.
  3. 3In large serving bowl, mix lettuces and pomegranate seeds. Add dressing; toss to coat. Sprinkle with almonds; toss gently.

Categories: Ingredient, Fruit, Fruit Salads

Add a Comment
Rated 0.0 Stars
12345Rated 0 Stars
12345
Please enter a comment.
Post Post
 

Please Sign In

Sorry, we don’t have that username/password in our system. Please try again.
Post Post
Post Post
You must agree to the above terms.
Join Tablespoon

What's Up?

Close
  • You must supply your name.
  • Please describe the content you found before submitting your report.
  • Send cancel

Please wait while we submit your report...

We’re looking into your concern, and if it violates our policies, we’ll take it down ASAP.

Your confirmation number is . Please reference this number when checking on the status of your report.

Sorry we can’t process your report right now. It could be a technical problem.

Please try again in a few minutes, or visit our Contact Us page for more ways to reach us.

See something fishy? Let us know. We'll take down any content that violates our Community Rules.Report abuse

Latest Blog Posts

previous next

Best. Recipes. Evah.

New Recipes

See All
previous next
 
Contact Us / Privacy Policy / Terms of Use / Community Guidelines / Site Map platefull Advertise on Platefull

Ad Choices Ad Choice
© 2013 Tablespoon.com

Share It: Social

Cancel