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Pomegranate Spinach Salad Recipe
|Chopped pecans||1⁄8 Cup (2 tbs)|
|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:)|
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
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.