These two salads are perfect for holiday dinners or buffets. Romaine with grape and pear or Romaine with apple and pomegranate. The lemon-ginger dressing is that special finishing touch for both of them.
The leafy apple pomegranate is always a winner! Photo is a single serving.
And not to be left behind is the leafy pear grape. Photo is a single serving.
Lemon Ginger Dressing. See recipe under Dressings, Dips & Spreads.
- 1/3 cup + 2 tbsp very hot water
- 2 tbsp crystalized ginger
- 2 Medjool dates
- 1/4 cup peeled sweet orange
- 3/4 tsp salt
- 2 tsp grated lemon peel
- 2 tbsp lemon juice
- 4 cups crisp Romaine lettuce
- 1 sweet winter pear, ripe but firm
- 1 cup red or green grapes, halved
- 1/4 medium red onion, quartered and thinly sliced
- 1/3 cup roasted or candied pecans*
- 4 cups crisp Romaine lettuce
- 1 sweet apple, preferable Honey Crisp
- 1/3 cup pomegranate seeds
- 1/4 medium red onion, quartered and thinly sliced
- 1/3 cup roasted or candied slivered almonds*
- Soak ginger and dates in hot water while you grate lemon zest, squeeze lemons, and cut peel off orange so there is not any white remaining.
- When ginger is softened, pour with dates and water into blender, adding the remaining ingredients. Blend until all is smooth cream. This may take a minute or two depending on the quality of your blender. Store in covered container and chill.
- Prepare lettuce and halve grapes. Peel and quarter pears, then core and slice in quarter-inch slices.
- Combine everything in a large mixing bowl, drizzle on dressing (approximately 3 tablespoons) and toss. Top with pecans and serve immediately. Or, you can combine the salad ingredients in a serving bowl and have the dressing and nuts on the side.
*To candy nuts, toss them with 1 tablespoon of maple syrup. Spread them out on a cookie sheet lined with parchment and bake in a preheated 300 degree oven for approximately 15 minutes--careful not to burn!! These can be made ahead and stored in a sealed container until ready to use. Refrigerate if keeping longer than a couple of weeks so they won't go rancid.
**For those who prefer to buy a dressing and don't mind the oil and sugar, Brianna's makes a vegan poppy-seed dressing which also works nicely on these salads.