Pomegranate And Watercress Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Belgian | 1 | Servings | |
INGREDIENTS
| 1/3 | c | Pecan or walnut pieces |
| 1/2 | Pomegranate, seeds from | |
| 2 | Belgian endive, trimmed | |
| leaves separated and | ||
| broken into 1 1/2 inch | ||
| pieces | ||
| 1 | c | Watercress, large stems |
| removed chopped | ||
| 2 | c | Leaf lettuce, torn into bite |
| size pieces | ||
| 1/2 | A red onion, sliced thinly |
INSTRUCTIONS
As requested, here is the recipe for the salad which accompanied our Thanksgiving dinner. It is based on a recipe in Eating Well's Entertaining edition, dated Jan. 1997. I liked the salad recipe but the dressing in the original seemed a bit boring so I used one provided by Bill Spalding. I think it was better with Bill's dressing than the original. -Leslie. Toast nuts in oven 350 about 5 minutes. Let cool. In a salad bowl combine greens, and red onion. Drizzle dressing over and toss. Just before serving sprinkle pomegranate seeds and nuts over top. Posted to EAT-L Digest 21 October 96 Date: Tue, 22 Oct 1996 02:44:39 -0400 From: Leslie Duncan <duncan@VIANET.ON.CA>
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“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”
Nutrition (calculated from recipe ingredients)
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Calories: 490
Calories From Fat: 84
Total Fat: 9.5g
Cholesterol: 0mg
Sodium: 185.1mg
Potassium: 162.3mg
Carbohydrates: 99.4g
Fiber: <1g
Sugar: 51g
Protein: 2.7g