We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Even when life may be difficult, we should thank God for all He does for us—which we do not deserve.
Billy Graham

Orange-onion Salad With Pomegranate Dressing

0
(0)
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.

A Message from our Provider:

“Nothing ruins the truth like stretching it.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?