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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|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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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 25
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