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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2014


Ingredient Checklist


Instructions Checklist
  • Combine buttermilk, Parmesan, mayonnaise, vinegar, shallot, salt and pepper in a mini food processor or blender; process until smooth.

  • Toss escarole and lettuce with the dressing until evenly coated. Transfer to a serving platter and top with clementines, dates, pomegranate seeds and bacon.


Make Ahead Tip: Prepare dressing (Step 1), cover and refrigerate for up to 2 days.

Nutrition Facts

112.8 calories; protein 4.2g 8% DV; carbohydrates 15.7g 5% DV; exchange other carbs 1; dietary fiber 2.5g 10% DV; sugars 10.1g; fat 4.4g 7% DV; saturated fat 1.4g 7% DV; cholesterol 9.7mg 3% DV; vitamin a iu 2338.8IU 47% DV; vitamin c 17mg 28% DV; folate 55.7mcg 14% DV; calcium 79.5mg 8% DV; iron 0.7mg 4% DV; magnesium 18.6mg 7% DV; potassium 301.4mg 8% DV; sodium 325.2mg 13% DV; thiamin 0.1mg 9% DV.

Reviews (1)

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Rating: 4 stars
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