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 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 vinaigrette.
Divide the greens among 4 salad plates and garnish each plate with the
pear slices, walnuts, and remaining pomegranate kernels.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (154g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 38 (37%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 61.7mg||2 %|
|Potassium 319.2mg||8 %|
|Total Carbohydrate 15.4g||5 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 11.5g|
|Protein 2.6g||4 %|
Powered by: USDA Nutrition Database
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: 102
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