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This recipe is...
rich in veggies
2 tablespoons raspberry vinegar
2 tablespoons pomegranate juice* or orange juice
4 teaspoons extra virgin olive oil
sugar to taste
salt to taste
8 cups mixed baby greens, such as spinach, arugula and mesclun
1 ripe Bosc pear, quartered, cored and thinly sliced
1 tablespoon chopped walnuts, toasted
1. Cut the pomegranate in half crosswise. Hold one half at a time over a bowl and tap it with a wooden spoon while the kernels fall into the bowl. Discard the pomegranate shells and remove any membranes that fell out with the kernels.
2. In a small mixing bowl, whisk the raspberry vinegar, pomegranate juice, olive oil, sugar and salt together. Add half of the pomegranate kernels to the vinaigrette mixture and set aside. (The vinaigrette may be made in advance and stored in the refrigerator for up to 3 days.)
3. Place the greens in a large salad bowl and toss them with the vinagrette. Divide the greens among 4 salad plates and garnish each plate with the pear slices, walnuts and remaining pomegranate kernels.
Serving Size: 1 salad
Number of Servings: 4
|Fat||6 g||Fiber||3 g|
|Protein||3 g||Saturated Fat||1 g|
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