dish
Baby Greens with Pears, Walnuts and Pomegranate Vinaigrette

4
Serves
123
Calories
14
Nutrients
10
Vitamins

Ingredients

2 tablespoons raspberry vinegar
2 tablespoons pomegranate juice* or orange juice
4 teaspoons extra virgin olive oil
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

Cooking Instructions

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

Nutrition Information

Number of Servings: 4
Calories
123
Protein
3 g
Total Carbohydrate
17 g
Dietary Fiber
3 g
Soluble Fiber
1 g
Sugar
12 g
Total Fat
6 g
Saturated Fat
1 g
Monounsaturated Fat
4 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
8 %
Percent Calories from Carbohydrate
50 %
Percent Calories from Fat
42 %
Vitamin A
406 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Vitamin C
25 mg
Vitamin D
0 IU
Folate
125 mcg
Vitamin E
2 IU
Pantothenic Acid
0 mg
Calcium
68 mg
Iron
2 mg
Phosphorus
45 mg
Potassium
519 mg
Sodium
49 mg
Zinc
0 mg