| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salad | 4 | Servings | |
INGREDIENTS
| Pomegranate Dressing, *see | ||
| recipe | ||
| 4 | Navel oranges | |
| 1 | Red onion | |
| 4 | c | Chicory greens, torn |
| 1/4 | c | Pomegranate seeds |
INSTRUCTIONS
Prepare Pomegranate Dressing (see recipe). 2. Using sharp knife, cut off peel of oranges, making sure to remove all the bitter white pith. Cut oranges and onion crosswise into 1/4-inch-thick slices. Separate onion slices into rings. 3. On large platter, arrange chicory leaves and layer half of oranges and half of onion slices; repeat with remaining orange and onion slices. Sprinkle top with pomegranate seeds. Serve immediately with Pomegranate Dressing. Recipe By : Country Living Magazine, October 1994 Posted to EAT-L Digest 24 October 96 Date: Fri, 25 Oct 1996 10:54:25 -0400 From: "Sharon L. Nardo" <snardo@ONRAMP.NET> NOTES : This colorful salad will brighten and complement any meal. If fresh clementines, a variety of seedless mandarin orange from Spain are available, substitute two of them for one of the oranges.
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Nutrition (calculated from recipe ingredients)
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Calories: 396
Calories From Fat: 95
Total Fat: 10.5g
Cholesterol: 58.5mg
Sodium: 975.4mg
Potassium: 336.8mg
Carbohydrates: 65g
Fiber: 1.2g
Sugar: <1g
Protein: 10.3g