Try this ORANGE POMEGRANATE SALAD recipe, or contribute your own.
Suggest a better descriptionAdd all of the salad dressing ingredients to a blender and pulse a few times until smooth. Taste and adjust as needed—more vinegar, orange, or honey, depending on your preference.
Refrigerate until ready to use. This may be made a few days in advance.
Meanwhile prepare the salad ingredients.
Easily de-seed your pomegranate by following this tutorial.
To slice the oranges, cut a slice off the top and bottom of each orange to expose the flesh.
Place the oranges upright on your cutting board and, following the contour of the orange, slice the peel off to expose the flesh. Then cut along the sections of the orange into slices.
Rinse and pat dry the lettuce and add it to a large mixing bowl.
Drizzle the chopped avocado with a little lemon juice to keep it from browning.
Add remaining ingredients and gently toss to combine.
Drizzle desired amount of dressing on top and toss to evenly coat. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1143g) | ||
Recipe Makes: 1 | ||
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Calories: 2133 | ||
Calories from Fat: 497 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.3g | 74 % | |
Saturated Fat 16.7g | 84 % | |
Monounsaturated Fat 28.4g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 66.8mg | 21 % | |
Sodium 1019.6mg | 35 % | |
Potassium 2153.9mg | 57 % | |
Total Carbohydrate 414.1g | 122 % | |
Dietary Fiber 29.9g | 119 % | |
Sugars, other 384.3g | ||
Protein 21.6g | 31 % | |
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: 2133
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