Escarole and butter lettuce salad with pomegranate seeds and hazelnuts
Indulge in a delightful blend of escarole and butter lettuce tossed with the sweet crunch of pomegranate seeds and toasted hazelnuts. Perfect harmony of flavors!
Ingredients:
- /4 cup Champagne vinegar or white wine vinegar
- /4 cup fresh orange juice
- 1/2 teaspoons fresh lemon juice
- teaspoon fresh lime juice
- teaspoon finely grated lemon peel
- teaspoon finely grated lime peel
- teaspoon finely grated orange peel
- /2 cup grapeseed oil or olive oil
- large head of escarole, coarsely torn
- head of butter lettuce, coarsely torn
- Granny Smith apple, quartered, cored, thinly sliced
- cup fresh pomegranate seeds
- /3 cup hazelnuts, toasted, husked
Instructions:
- Mix vinegar and the following 6 ingredients in a small bowl. Slowly beat in oil. Season the dressing with salt and pepper to your liking.
- Blend all the components in an exceptionally large bowl. Stir with adequate dressing for an even coating.
Summary:
- Calories: 1852 kcal
- Fat: 167 g
- Protein: 21 g
- Carbs: 86 g
- Potassium: 1910 mg
- Magnesium: 213 mg