Vinaigrette: Combine all ingredients in a jar; cover and shake vigorously. Salad: Toss greens, pomegranate cells, olives and vinaigrette in a large bowl. Sprinkle with pine nuts. Posted to MC-Recipe Digest V1 #357 Recipe by: Vegetarian Times, Mar 1994, p 39 From: Dawn Forsyth
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|Serving Size: 1 Serving (64g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 14 (56%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 36.9mg||1 %|
|Potassium 47.9mg||1 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2.8g|
|Protein 0.2g||0 %|
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Calories per serving: 25
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