Mixed Green Salad with Pomegranate, Dates & Bacon
Jewel-like pomegranate seeds star along with bacon, tangy clementines and sweet dates in this mixed green salad recipe. To make it a dinner salad, top with chicken, shrimp or pan-seared salmon. Source: EatingWell Magazine, November/December 2014
Ingredients
Directions
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Combine buttermilk, Parmesan, mayonnaise, vinegar, shallot, salt and pepper in a mini food processor or blender; process until smooth.
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Toss escarole and lettuce with the dressing until evenly coated. Transfer to a serving platter and top with clementines, dates, pomegranate seeds and bacon.
Tips
Make Ahead Tip: Prepare dressing (Step 1), cover and refrigerate for up to 2 days.
Nutrition Facts
Serving Size: 1 1/3 cups
Per Serving:
113 calories; 4.4 g total fat; 1.4 g saturated fat; 10 mg cholesterol; 325 mg sodium. 301 mg potassium; 15.7 g carbohydrates; 2.5 g fiber; 10 g sugar; 4.2 g protein; 2339 IU vitamin a iu; 17 mg vitamin c; 56 mcg folate; 79 mg calcium; 1 mg iron; 19 mg magnesium;
Exchanges:
1 fruit, 1/2 vegetable, 1 fat
