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    You are in: Home / Recipes / Tossed Green Salad With Grapefruit-Pomegranate Dressing Recipe
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    Tossed Green Salad With Grapefruit-Pomegranate Dressing

    Tossed Green Salad With Grapefruit-Pomegranate Dressing. Photo by FrenchBunny

    1/2 Photos of Tossed Green Salad With Grapefruit-Pomegranate Dressing

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Cookgirl's Note:

    A wee bit of sprucing up brings this salad to center stage on your picnic or dining table. Instead of using Ocean Spray Ruby-Pomegranate Grapefruit juice as indicated in the original recipe, I substituted freshly squeezed grapefruit juice and pomegranate molasses (aka pomegranate syrup). Adapted from oceanspray.com.

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    Ingredients:

    Servings:

    Units: US | Metric

    Dressing

    Salad

    Directions:

    1. 1
      In a small non-reactive bowl, whisk together the grapefruit juice, pomegranate molasses, lemon juice, black pepper, salt and sugar.
    2. 2
      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.
    3. 3
      In a large bowl, toss together all salad ingredients except for the slivered almonds.
    4. 4
      Divide equally among 4 salad plates.
    5. 5
      Drizzle the salad dressing over salads. Garnish with the slivered almonds.

    Ratings & Reviews:

    • on March 15, 2011

      45

      This was a yummy salad and dressing !! I had prepared the dressing early in the morning so it had time to sit as suggested. I did add an extra teaspoon of Pomegranate syrup. Could not find pomegranate molasses... I would of liked the dressing to be a bit thicker...but the flavor was really delicious. Made for a great lunch with half a sandwich each, we both enjoyed very much. Thanks for sharing your recipe Cookgirl

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    • on February 25, 2010

      45

      We really liked this, but it did need more pomegranate molasses. I added an extra 1.5 tablespoons to the dressing (in order to taste it) and drizzled more onto the salad, to really punch up the flavor. I think you could play around with the ratio to make it even better. I also left the sugar and mayo out (personal preference). Thanks for this creative recipe suggestion!

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    • on August 28, 2009

      55

      This was very good and makes for a pretty presenetation its a lovely fresh summer salad. DD and I both enjoyed it. I used the juice of an extremely puckery grapefruit. I found in order to taste the pomegranate molasses I had to double the amount. I used lemon juice from a fresh organic lemon and had to increase the sugar (I used white) to taste because of the unfavorable grapefruit. I used Helmans olive oil mayonnaise to be soy free, fresh raspberries in replacement of the blackberries, although blackberries would be better in this. I had to replace the dried cranberries with some good raisins as I didnt have any on hand but really they were good in this salad anyway. I toasted my own slivered almonds in a dry frying pan. I let the dressing sit as suggested. I will make this again with blackberries and good raisins or maybe try the dried cranberries. Made for Ramadan Tag

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    Nutritional Facts for Tossed Green Salad With Grapefruit-Pomegranate Dressing

    Serving Size: 1 (103 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 188.8
     
    Calories from Fat 136
    72%
    Total Fat 15.2 g
    23%
    Saturated Fat 1.9 g
    9%
    Cholesterol 3.8 mg
    1%
    Sodium 105.5 mg
    4%
    Total Carbohydrate 12.8 g
    4%
    Dietary Fiber 3.3 g
    13%
    Sugars 4.0 g
    16%
    Protein 2.2 g
    4%

    The following items or measurements are not included:

    pomegranate molasses

    mixed baby greens

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