This pear and pomegranate salad is a fall and winter favorite. I’m always eager for pomegranates to be in season so I can make this again. I make my own pomegranate juice by pressing the seeds against a metal sieve.
Ingredients
- 3 cups green leaf lettuce, rinsed and torn
- 1 Bartlett or Anjou pear – halved, cored, and cut into slices
- 1/3 cup pomegranate seeds
- 1 tablespoon vegetable oil
- 2 tablespoons pomegranate juice
- 1 tablespoon lemon juice
- 1 teaspoon prepared Dijon-style mustard
- ½ tablespoon honey
- ground black pepper to taste
Directions
Step 1
Divide lettuce, pear slices, and pomegranate seeds between two bowls and mix gently.
Step 2
Combine vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat, then reduce the heat and simmer, stirring frequently, until dressing thickens slightly, about 2 minutes. Pour warm dressing over salads and serve.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 153 | |
% Daily Value * | |
Total Fat7g | 9% |
Saturated Fat1g | 6% |
Sodium88mg | 4% |
Total Carbohydrate24g | 9% |
Dietary Fiber4g | 14% |
Total Sugars15g | |
Protein2g | |
Vitamin C22mg | 111% |
Calcium41mg | 3% |
Iron1mg | 6% |
Potassium280mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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