Time 20m Yield 8 servings. Number Of Ingredients 10 Steps:
In a large bowl, combine romaine, pomegranate seeds, pecans and cheese. Toss apple with lemon juice and add to salad., In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat. Serve immediately.
Time 20m Yield 8 Number Of Ingredients 12 Steps:
Combine pomegranate juice, balsamic vinegar, Dijon, and honey in the bowl of a food processor; pulse until combined. Keep the blade running and slowly pour canola oil in through the food chute until smooth. Add salt and pepper and set dressing aside. Toss apples, spinach, pomegranate seeds, pecans, and feta cheese together in a large bowl. Drizzle dressing on top and toss until well combined.
Time 20m Yield 20 servings. Number Of Ingredients 7 Steps:
Whisk together Miracle Whip, milk and sugar until smooth. Place fruits in another bowl; add dressing and toss to coat. Gently stir in marshmallows and pecans. Refrigerate, covered, at least 2 hours before serving.
Time 10m Yield 6 Number Of Ingredients 9 Steps:
In large bowl, toss salad greens, apple, cranberries and pecans. In small bowl, stir lemon juice, oil, honey and salt with wire whisk until well blended. Drizzle dressing over salad; toss to coat. Sprinkle with cheese.
Time 20m Yield 4 Number Of Ingredients 13 Steps:
Combine vinegar, olive oil, sour cream, and Dijon mustard in a small food processor or blender. Puree until dressing has begun to blend, about 30 seconds. Add green onion and garlic; process until smooth, 30 to 45 more seconds. Season with salt and pepper. Place mixed greens in a large salad bowl and add vinaigrette to taste. Toss greens until coated, then divide evenly among 4 salad bowls. Top salads with equal amounts of fig halves, chopped apple, pomegranate seeds, almonds, and feta cheese.
Time 55m Yield 8 , 8 serving(s) Number Of Ingredients 9 Steps:
Soak farro in cold water for 20 minutes; drain well. Bring 2 quarts salted water to a boil in a medium pot. Add farro and simmer, uncovered, until tender, 30 to 35 minutes. Drain well then rinse under cold water for 30 seconds. Drain again, then transfer to a large bowl, cover and refrigerate. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add onions and cook until softened and translucent, about 5 minutes. Add apples, stir well and cook until slightly softened, 2 to 3 minutes more. Transfer apple mixture to bowl with farro. Add thyme, vinegar, remaining 2 tablespoons oil, pecans, salt and pepper and toss gently to combine. Serve immediately.
