Loads of fruits, vegetables, and nuts are combined with a flavorful pomegranate vinaigrette for a colorful and healthy spring dinner salad! Try my strawberry avocado spinach salad next.
Since I like a large salad, my name is Elaine Benes. The greater the size, the better. Large lettuce, carrots, and tomatoes the size of volleyballs.
If I order a salad and it just fits in a cereal bowl, I’m disappointed and let down.
My salads are typically composed of 5% dressing, 15% lettuce or spinach, and 80% additional ingredients. The other things is truly why I eat salad, and I doubt Im alone in that.
I’d definitely order a salad sans lettuce if I could. No, not at all. Very likely not. Maybe.
Salads return to my regular meal rotation when the weather warms and I realize I can no longer hide behind sweatshirts and puffy jackets.
Yet, since I’m not one of those ladies who can start eating pitiful small meals that aren’t full, I eat a lot of salads. Bigsalads.
This is a salad for salad enthusiasts. If you look at a salad and think to yourself, “Eh, this isn’t the salad for me.” It’s loaded with fruits and vegetables and will leave you feeling stuffed, but in a good way. In a healthy manner.
Not the way you feel after eating a pint of Ben & Jerry’s. As tasty as it is while you’re eating it, you’re left feeling like a cow at the end. Moooooo.
My secret to a really large salad? A generous amount of dressing. And I don’t mean it in the sense that I use a lot of dressing, but rather that I use a dressing with a lot of taste.
I usually make a raspberry vinaigrette, but I was on a pomegranate whim this time, so that’s what I went with. It’s fantastic. It has a lot of taste and goes well with the salad.
In the spirit of cows, how adorable is this tiny jar? I went to dinner at Gibbet Hill Restaurant (pronounced Jibbet) in Groton, MA, and when you order coffee, they send you the milk in this utterly gorgeous container.
They sell them, so I obviously bought one. It’s great for milk, dressings, caramel sauce, and anything else that needs to be poured or drizzled.
- What goes into this salad?
- How about the dressing?
- Spring Salad with a Pomegranate Vinaigrette
- What is pomegranate vinaigrette made of?
- What is the secret to making a good vinaigrette dressing?
- When should a salad be dressed with a vinaigrette or dressing?
- What is the carb count for pomegranate vinaigrette?
- Is pomegranate vinaigrette dressing healthy?
- Is vinaigrette healthier than salad dressing?
- Which vinegar is best for vinaigrette?
- What is the most basic formula in making a salad vinaigrette?
- What is one of the rules when dressing salads?
What goes into this salad?
You may use whatever ingredients you like, and I occasionally change it up by adding avocado, egg, carrots, and cucumber; it all depends on what I have on hand (and whats in season).
- Lettuce or spinach
- SunBursts (sweet golden tomatoes)
- Granny Smith apple
- Pomegranate seeds (arils)
This salad’s sweet, tangy, soft, and crunchy elements are well balanced, and there is never a dull mouthful.
How about the dressing?
I swear it’s not difficult to create your own dressing, and once you’ve done it, you’ll never want to buy it again!
- Pomegranate juice
- Extra virgin olive oil
- White wine vinegar
- Salt and pepper
Just cook the pomegranate juice in a skillet over medium-high heat, then whisk in the other ingredients and set aside to cool before using. That’s all.
I’m not going to lie, it takes some planning. Nevertheless, if you’ve already made a week’s worth of mason jar salads, you won’t notice the extra work (or two, if youre nice enough to make one for a guest).
The recipe below is written for two people, but if you only need enough for yourself, simply cut the ingredients in half. Remember, this isn’t supposed to be a side salad. This isnt rabbit food. This is an epic and colorful entree that deserves to be the focal point. Have fun with it!
Spring Salad with a Pomegranate Vinaigrette
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- ¾cuppomegranate juice
- 3tablespoonsextra virgin olive oil
- ½tablespoonwhite wine vinegar
- Pinchof sea salt
- 4cupslettuce, chopped or spinach
- ½cupdiced celery
- ½cupsliced strawberries
- ½cupSunBursts, sweet golden tomatoes, sliced in half
- ½cupdiced Granny Smith apple
- ½cupdiced pear
- ½cupgrapes, sliced in half
- ½cuppomegranate seeds
- ½cupDiamond of California chopped walnuts
In a small saucepan over medium-high heat, bring pomegranate juice to a boil. Reduce heat to medium and heat for 10 minutes, stirring occasionally.3/4 cup pomegranate juice
Transfer to a small heat-proof bowl and let cool completely. Add olive oil, honey, vinegar, pepper and salt and stir until well-combined.3 tablespoons extra virgin olive oil, 2 teaspoons honey, 1/2 tablespoon white wine vinegar, 1/8 teaspoon pepper, Pinch of sea salt
Store in sealed container in the fridge until ready to use.
Chop and rinse lettuce and divide between two large serving bowls.4 cups lettuce
Rinse and chop/dice all remaining ingredients and divide between the two bowls.1/2 cup diced celery, 1/2 cup sliced strawberries, 1/2 cup SunBursts, 1/2 cup diced Granny Smith apple, 1/2 cup diced pear, 1/2 cup blueberries, 1/2 cup raspberries, 1/2 cup grapes, 1/2 cup pomegranate seeds, 1/2 cup Diamond of California chopped walnuts
Drizzle with dressing, toss to combine if desired, and serve immediately. Enjoy!