Escarole salad with pomegranates & pistachios
Tantalize your taste buds with escarole salad featuring a delightful mix of juicy pomegranates and crunchy pistachios. Perfect balance of flavors!
Ingredients:
- ½ cup whole-milk plain Greek yogurt
- 2 teaspoons honey
- Pinch of ground cardamom
- 1 small clove garlic, minced
- ¼ teaspoon salt, divided
- 2 tablespoons white-wine vinegar
- 2 teaspoons minced shallot
- 3 tablespoons extra-virgin olive oil
- 12 cups chopped escarole
- ½ cup pomegranate arils (seeds)
- ¼ cup unsalted shelled pistachios, toasted and chopped
Instructions:
- Combine yogurt, honey, and cardamom in a small bowl.
- Crush garlic and 1/8 teaspoon salt using a fork on a cutting board until it forms a paste. Move it to a large bowl and mix in vinegar, shallot, and the other 1/8 teaspoon salt. Gradually pour in oil while stirring. Add escarole, pomegranate seeds, and pistachios and mix well. Serve with the yogurt.
Summary:
- Calories: 1189 kcal
- Fat: 79 g
- Protein: 30 g
- Carbs: 105 g
- Potassium: 2849 mg
- Magnesium: 164 mg