Escarole and butter lettuce salad with pomegranate seeds and hazelnuts
Discover the delightful blend of escarole and butter lettuce topped with the crunch of hazelnuts and the burst of sweet pomegranate seeds in this refreshing salad.
Ingredients:
- 1/4 cup Champagne vinegar or white wine vinegar
- 1/4 cup fresh orange juice
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon fresh lime juice
- 1 teaspoon finely grated lemon peel
- 1 teaspoon finely grated lime peel
- 1 teaspoon finely grated orange peel
- 1/2 cup grapeseed oil or olive oil
- 1 large head of escarole, coarsely torn
- 1 head of butter lettuce, coarsely torn
- 1 Granny Smith apple, quartered, cored, thinly sliced
- 1 cup fresh pomegranate seeds
- 2/3 cup hazelnuts, toasted, husked
- 20.0 g fat
- 2.4 g saturated fat
- 0 mg cholesterol
- 10.5 g carbohydrates
- 4.3 g dietary fiber
- 5.4 g total sugars
- 6.3 g net carbohydrates
- 2.7 g protein
Instructions:
- Mix vinegar and the following 6 components in a small bowl. Slowly whisk in oil. Flavor the dressing with salt and pepper.
- Combine all elements in an extra-large bowl. Stir with sufficient dressing to cover.
Summary:
- Calories: 1852 kcal
- Fat: 167 g
- Protein: 21 g
- Carbs: 86 g
- Potassium: 1910 mg
- Magnesium: 213 mg