Pomegranate Spinach Salad Recipe
Ingredients
| Chopped pecans | 1⁄8 Cup (2 tbs) | |
| Sugar | 1 Tablespoon | |
| Torn assorted greens | 4 Cup (64 tbs) (iceberg lettuce, spinach, Romaine and/or Bibb lettuce) | |
| Sliced celery | 1 Cup (16 tbs) | |
| Green grapes | 1 Cup (16 tbs), cut in half lengthwise | |
| Pomegranate seeds | 1⁄3 Cup (5.33 tbs) | |
| Kiwifruit | 2 , sliced (peeled) | |
| Oil | 1⁄2 Cup (8 tbs) (for DRESSING:) | |
| Vinegar | 1 Tablespoon (for DRESSING:) | |
| Sugar | 1 Tablespoon (for DRESSING:) | |
| Salt | 1⁄4 Teaspoon (for DRESSING:) |
Nutrition Facts
Serving size
Calories 441 Calories from Fat 278
% Daily Value*
Total Fat 32 g48.7%
Saturated Fat 4 g20.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 271.7 mg11.3%
Total Carbohydrates 33 g11.1%
Dietary Fiber 9 g35.8%
Sugars 18.9 g
Protein 8 g15.1%
Vitamin A 207.5% Vitamin C 61%
Calcium 24.1% Iron 13.8%
*Based on a 2000 Calorie diet
Directions
Stage 2- Stir over low heat until sugar melts and coats pecans.
Stage 3-Remove from heat; spread pecans on waxed paper or foil.
Stage 4-Cool; break up any clumps.
Stage 5-In large bowl, combine greens, celery, grapes, pomegranate seeds and kiwifruit.
Stage 6-In small bowl using wire whisk, blend all dressing ingredients. Pour over salad mixture; add pecans.
Stage 7- Toss gently. Serve immediately.
Chef
