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
Ingredients
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.
Wednesday, August 19, 2009
Recipe of the Day
Posted by DivaLove18 at 5:39 PM
Labels: Everyday Health.com
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