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3 Ratings
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December offers a small window of opportunity to use pomegranates and clementines, so we created a salad featuring these two seasonal fruits.

Recipe by Cooking Light December 2000

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Yield:
6 servings
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Ingredients

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Directions

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  • To prepare onions, combine first 3 ingredients in a small saucepan. Bring to a boil; remove from heat. Reserve 2 tablespoons vinegar mixture. Combine remaining vinegar mixture and onion in a small bowl; cool to room temperature.

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  • To prepare dressing, combine reserved 2 tablespoons vinegar mixture, orange juice, oil, and mustard; stir well with a whisk.

  • Combine dressing and salad greens in a large bowl; toss well. Divide salad greens mixture evenly among 6 salad plates. Top each with 1/3 cup clementines, about 2 tablespoons onions, 2 tablespoons Spiced Walnuts, and 1 tablespoon pomegranate seeds.

  • (Totals include Spiced Walnuts)

Nutrition Facts

175 calories; calories from fat 27%; fat 5.3g; saturated fat 0.6g; mono fat 2g; poly fat 2.5g; protein 2.9g; carbohydrates 31.7g; fiber 3.9g; iron 1.2mg; sodium 58mg; calcium 49mg.
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