Mixed Greens Salad with Pomegranate Vinaigrette

recipe
Look for pomegranate juice in the refrigerated section next to the orange juice. Tossing the pear slices with lemon juice prevents them from turning brown.

Yield:

5 servings (serving size: 2 cups salad, about 1 teaspoon each of walnuts and cheese, and about 1 1/2 tablespoons dressing)

Recipe from

Recipe Time

Prep: 11 Minutes
Cook: 3 Minutes

Nutritional Information

Calories 122
Caloriesfromfat 46 %
Fat 6.3 g
Satfat 0.9 g
Protein 2.3 g
Carbohydrate 16.1 g
Fiber 2.1 g
Cholesterol 1 mg
Iron 0.8 mg
Sodium 266 mg
Calcium 53 mg

Ingredients

1 Bartlett pear, cored and thinly sliced
1 tablespoon fresh lemon juice
1 (5-ounce) package spring mix salad greens
3/4 cup thinly sliced red onion
1 1/2 tablespoons chopped walnuts, toasted
1 1/2 tablespoons preshredded fresh Parmesan cheese

Preparation

1. Combine pear slices and lemon juice in a small bowl.

2. Toss salad greens, onion, and pear slices in a medium bowl. Divide mixture evenly among 5 plates. Sprinkle each salad evenly with walnuts and cheese. Drizzle each evenly with Pomegranate Vinaigrette.

NOTE: Nutritional analysis totals include Pomegranate Vinaigrette.

Note:

Oxmoor House Healthy Eating Collection

October 2006
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