From HealthNewsDigest.com
3 Fresh Herb Salads with Pomegranate Vinaigrette
By
Aug 31, 2010 - 11:39:01 AM
(HealthNewsDigest.com) - Fresh herbs can elevate just about any dish with distinctive flavor, aroma and eye appeal. In the Mediterranean, fresh herbs are used liberally in salads, enhancing fresh greens with complex flavor and textures.
Oftentimes, fresh herbs can be the primary ingredient in the salad. Parsley, cilantro, chervil and mint are commonly used in this way, as are fresh oregano and thyme, though to a lesser degree.
Arugula is just such an herb. Herb? Arugula is actually an herb and this member of the mustard family is native to the Mediterranean. Herb salads could be composed of a single herb or several.
The idea is to mix and match herbs with discretion and to avoid using so many herbs that they lose their character. Woody-stemmed herbs such as, rosemary or sage, which is not particularly palatable fresh, are not used in this way.
Fruity vinegars are a tasty addition to many salad dressings and a nice complement to delicate herbs and greens. The luscious Pomegranate Vinaigrette was made with a new addition to my salad repertoire, Spindel Farms Pomegranate Vinegar.
This recipe uses Pomegranate Tangerine Vinegar, but original pomegranate vinegar would work as well. I made the dressing in my Tribest personal blender. This BPA free blender is perfect for emulsifying dressings in a snap and the fitted lids make quick work of making and storing salad dressings in the fridge.
The Dressing:
Pomegranate Vinaigrette
This tasty dressing comes together quickly and keeps for up to 5 days in the refrigerator.
12 servings
3/4 cup extra virgin olive oil
1/3 cup Pomegranate Tangerine Vinegar
1/3 cup diced white onion
2 teaspoons dried basil
1 rounded Tablespoon Organic Raw Blue Agave
1 Tablespoon whole grain Dijon mustard
1 Tablespoon nutritional yeast
1/4 teaspoon sea salt
1/8 teaspoon coarse black pepper
Nutrition Analysis: per serving: 2 Tablespoons
Calories 104, Protein 0g, Carbohydrate 2g, Fiber 0g,
Fat 11g, Cholesterol 0.0mg, Calcium 3mg, Sodium 59mg.
The Salads:
Baby Spinach with Strawberries and Basil
Pomegranate vinaigrette is delightful with this colorful salad.
6 servings
1 (12 ounce package) baby spinach
1 cup whole fresh basil leaves, stemmed and dried
1 medium carrot, chopped
2 plum tomatoes, large dice
1/2 red bell pepper, diced
6 fresh strawberries stemmed and sliced
1/2 cup chopped fresh parsley
1/3 cup pecan pieces
Nutrition Analysis: per 1 cup serving
Calories 88, Protein 4g, Carbohydrate 9g, Fiber 4g, Fat 5g,
Cholesterol 0.0mg, Calcium 144mg, Sodium 55mg.
Arugula, Butter Lettuce and Pine Nuts
Butter lettuce, true to its name, seems to melt in the mouth. The leaves of this delicate green wilt quickly so rinse at the last minute.
6 servings
6 cups arugula, torn, rinsed
1 large head butter lettuce, torn, rinsed
1½ cup cherry tomatoes, halved
1/4 cup fresh tarragon leaves
1/4 cup fresh chervil leaves
3 Tablespoons chopped fresh chives
1/4 cup pine nuts, lightly toasted
Nutrition Analysis: per 1 cup serving
Calories 59, Protein 3g, Carbohydrate 5g, Fiber 2g, Fat 4g,
Cholesterol 0.0mg, Calcium 64mg, Sodium 11mg.
Watercress, Avocado and Walnuts
Tangy and elegant, endive is a lovely counterpoint to the peppery watercress and creamy avocado.
6 Servings
3 bunches watercress, trimmed, rinsed and dried
3 heads Belgian endive
1/2 cup whole cilantro leaves
1/4 cup whole mint leaves
2 plum tomatoes, sliced
1 avocado, pitted and sliced
1/3 cup chopped walnuts
Nutrition Analysis: per 1 cup serving
Calories 120, Protein 4g, Carbohydrate 10g, Fiber 6g,
Fat 9g, Cholesterol 0.0mg, Calcium 93mg, Sodium 22mg.
Marie Oser is a best-selling author, writer/producer and host of VegTV, Follow Marie on Twitter: http://twitter.com/vegtv
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