Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/4 cup champagne vinegar or white wine vinegar |
1/4 cup fresh orange juice |
1 1/2 teaspoons fresh lemon juice |
1 teaspoon fresh lime juice |
1 teaspoon finely grated lemon peel |
1 teaspoon finely grated lime peel |
1 teaspoon finely grated orange peel |
1/2 cup grapeseed oil or olive oil |
1 large head of escarole, coarsely torn |
1 head of butter lettuce, coarsely torn |
1 granny smith apple, quartered, cored, thinly sliced |
1 cup fresh pomegranate seeds |
2/3 cup hazelnuts, toasted , husked |
Directions:
1. Citrus dressing: Combine vinegar and next 6 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
2. Salad: Mix all ingredients in very large bowl. Toss with enough dressing to coat.
3. Per serving: 225.3 kcal calories, 80.0 % calories from fat, 20.0 g fat, 2.4 g saturated fat, 0 mg cholesterol, 10.5 g carbohydrates, 4.3 g dietary fiber, 5.4 g total sugars, 6.3 g net carbohydrates, 2.7 g protein Nutritional analysis provided by Bon Appétit
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