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

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Ingredients

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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

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;

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0
Rating: 4 stars
12/30/2014
Super salad entree This salad was my dinner tonight. I didn't use the dressing because my boys are allergic to dairy but the salad itself was really good. It was easy to put together and hearty enough for a light dinner. I needed something lighter after all the heavy holiday food. Pros: Great textures good flavor hearty Read More