Tu B'Shevat Salad with Pomegranate Dressing
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
10 mins
-
Servings
6 servings
-
Calories
220 kcal
-
Course
Salad
-
Cuisine
Middle Eastern
Tu B'Shevat Salad with Pomegranate Dressing
Description
This Tu B'Shevat Salad features torn butter lettuce mixed with diced sweet apple and ripe pear, along with golden raisins to add sweetness. The salad is topped with toasted sliced almonds and jewel-like pomegranate seeds that contribute crunch and bursts of flavor. Optional edible flowers provide a decorative garnish when desired.
The pomegranate dressing is prepared by blending pomegranate juice with mayonnaise and lemon juice, sweetened with sugar and seasoned with salt and pepper. Extra virgin olive oil is slowly drizzled in during blending to create a creamy, pink-hued dressing. This dressing is poured in small amounts over individual salad portions, offering a balance of fruity sweetness, acidity, and richness to complement the fresh fruit and greens.
The distinct combination of crunchy fruits, nuts, and seeds along with the tangy-sweet homemade dressing offers a vibrant salad that works well as a starter or side, especially for occasions celebrating freshness and seasonal ingredients.
Ingredients
Salad Ingredients
- 1 head butter lettuce torn into pieces
- 1 pear ripe
- 1 apple sweet; Gala, Honeycrisp, and Pink Lady work well
- 1/3 cup golden raisins
- 1/3 cup almond sliced; toasted
- 1/3 cup pomegranate seeds
- Edible Flowers optional, for garnish
Pomegranate Dressing Ingredients
- 1/4 cup pomegranate juice
- 2 1/2 tablespoons mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup extra virgin olive oil
Instructions
To Make Salad
- Place the torn butter lettuce in a salad bowl.
- Chop the pear and apple into small chunks; keep the skin on, do not peel.
- Add fruit chunks to the salad bowl along with the golden raisins. Toss ingredients together till combined.
- Divide the salad between six salad plates. Sprinkle each portion of salad with sliced toasted almonds and pomegranate seeds. Garnish with edible flowers, if desired.
To Make Dressing
- In a blender, combine pomegranate juice, mayonnaise, lemon juice, sugar, salt, and black pepper. Blend for a few seconds to mix.
- Open the pouring spout on the top of your blender and turn blender on to medium. Drizzle the extra virgin olive oil very slowly through the pouring spout into the dressing. It should take 60 seconds or longer to drizzle the entire quarter cup of oil.
- Pour thickened dressing into a serving dish. It should be a lovely pink color.
- Drizzle about 1 tablespoon of dressing over each portion of salad before serving.
Notes
- You will need both a salad bowl and a blender to prepare the salad and dressing efficiently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 2mg | 1% |
| Sodium | 234mg | 10% |
| Potassium | 245mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 900IU | 18% |
| Vitamin C | 5.4mg | 6% |
| Calcium | 32mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
