Directions Light a grill. In a bowl, whisk the lemon juice with the pomegranate molasses, the 1 tablespoon of oil and the mint; season with salt. Rub olive oil all over the quail.

2. Top each salad with half of the pear slices, half of the pomegranate arils, half of the bleu cheese, and half of the pecans. 3. Season with salt and pepper to taste.

1 Tbl Dijon Mustard 1 tsp salt Place the Pomegranate juice, cranberry juice, sugar and balsamic vinegar in a stainless saucepan. Bring the mixture to boil and boil until the liquid has reduced by ½ .

While the sweet potatoes are cooking, you can toast the pecans on the stovetop: Add pecans to a pan and place over medium heat, stirring occasionally for 2-5 minutes until pecans are fragrant and ...

Gretchen Kantrow Jan 14, 2015 - 11:31 am Jan 14, 2015 - 11:31 am Comments 1 of 2 ...

2 apples (any variety you prefer), cut into bite-size pieces 2 pears, cut into bite-size pieces ½ cup pomegranate seeds 3 cups baby spinach ½ cup pecans, roughly chopped In a large bowl, place ...

Seeds of 1 pomegranate, optional 1. In a small bowl, whisk together olive oil, pomegranate molasses, lemon zest, lemon juice and honey. Season to taste with salt and pepper, then set aside. 2.

For the salad 8cups (one 6-ounce bag) baby spinach, stemmed, rinsed and dried Flesh of 1 avocado, cut into large cubes 1large pink grapefruit (pith and peel discarded), cut into sections Directions ...

For the salad – 1 cup quinoa; ½ cup pomegranates; 2 cups baby spinach, chopped; 2 cups rocket/ baby spinach (your choice); 200g peas (trimmed, stringed, cut in half on diagonal); ½ cup feta ...

Salad ingredients: 1 bag fresh baby spinach leaves, stems removed (optional, for elegant presentation) 1 cup candied walnuts 2 pears, thinly sliced 1/8-inch thick ½ cup fresh pomegranate arils ½ ...