Wednesday, August 19, 2009

Recipe of the Day

Endive & Pomegranate Salad Recipe

Prep Time: 15 mins
Total Time: 15 mins

Nutritional Info (Per serving): 4
Calories: 292, Saturated Fat: 2g, Sodium: 244mg, Dietary Fiber: 13g, Total Fat: 19g, Carbs: 32g, Cholesterol: 0mg, Protein: 5g
Carb Choices: 1.5


6 tablespoon pomegranate juice 3 tablespoon oil, canola 2 teaspoon mustard, dijon-style 1 clove(s) garlic, minced 1/4 teaspoon salt pepper, black ground, to taste 2 large orange(s), navel 2 head(s) endive, Belgian 1 cup(s) watercress 1 medium avocado 12 medium shrimp, cooked 1 cup(s) pomegranate Preparation
To prepare dressing:

Whisk dressing ingredients in a small bowl.

To prepare salad:

1. Peel oranges with a paring knife, removing the white pith. Quarter and slice the oranges.

2. Wipe endives with a damp cloth (do not soak-they tend to absorb water); cut into 1/4-inch-thick slices.

3. Wash and dry watercress.

4. Peel and pit avocado; cut into thin slices lengthwise.
To assemble salads:

Alternate avocado slices and orange sections in a fan shape on each of 4 salad plates. Top with endive, watercress and shrimp, if using. Drizzle with dressing, sprinkle with pomegranate seeds and serve.